Subtleties of home cooking: Salting dishes correctly is a very important skill. Each product requires its own approach here, and the technology of preparation also matters. Cooking pasta? We salt the water! Ready for a barbecue? Adding salt to the marinade! And salt the fried potatoes at the very end, otherwise it will become too soft and absorb excess fat …
In pursuit of taste sensations, we often add more salt to dishes than is necessary for the body, but physiological norm 5 grams of salt per day is considered (less than a teaspoon!). And do not forget that ready-made meat products, semi-finished products, canned food and even bread contain a lot of salt. (Heater on the table, overlay on the back!)
When and how to add salt?
● meat broth salt 25–30 minutes before the end of cooking meat, fish broth, potatoes — at the beginning of cooking, legumes — only after softening.
● Meat, vegetables, fish salt before frying, and breaded semi-finished products — before breading or in the process of breading.
● From vegetables only potato should be salted before the end of frying.
● Liver it is better to salt at the very end, otherwise it will turn out to be too tough.
● In sauces salt is added to taste before the end of their preparation.
● To reduce your salt intake, try replacing it with salt with chopped herbs and spices.
You can cook well salt with herbs and spices herself! For this
- 100 g coarse table salt
- 15 g of a mixture of dry chopped parsley and garlic
- 1 teaspoon a spoonful of allspice-peas
- 1 table. spoon of pink pepper
- 1 table. a bed of dried shallots
- 10 star anise
- Pour salt into a hermetically sealed jar or other container, mix with dry chopped parsley and garlic. Add allspice, pink peppercorns, dried shallots and star anise.
- Close the container and let the salt brew for 2–4 weeks in a dry, dark place.
Salt with herbs and spices perfect for vegetable dishes. It is also good to season sauces and meat dishes, including chicken stew, pilaf with meatballs, homemade goulash. You will find the recipes for these dishes in the February issue. magazine “Bon appetit!”.
The opinion of the editors may not coincide with the opinion of the author of the article.