Kitchen life hack: what, how and when to add salt

The ability to pickle foods – an art, which you need to learn. However, many Housewives about it never think and are usually salted food on the machine. In fact, the taste of a dish depends on when it was salted at the beginning, during cooking or at the end.

Want to reveal a few secrets to proper use of salt when cooking. Knowing all these details, you can easily reach new heights of culinary excellence. If you want to get rich and fragrant broth, salt water at the beginning of cooking. This allows the meat fibers to soften, and their flavorful juices will go completely into the broth.

If you cook meat for meat, such as beef tongue, or beef, put the meat in boiling water, and add salt towards the end of cooking. If salt is not on time, it will be hard.

Vegetable and fish broth salt immediately after boiling.

Salads salt before you fill them with oil, otherwise the oil will coat the lettuce and vegetables in a thin layer, not allowing the salt to do its work. A balanced combination of flavors will not work. Instead, you get a separate the taste of each component of the salad.

Water for boiling pasta salt before you drop them in boiling water, otherwise the pasta will stick together, even if you wash them with hot water after cooking.

Dumplings, dumplings and dumplings salt at the beginning of cooking.

Potatoes salt immediately after boiling water.

Fried potatoes end salt before frying. If you salt the potatoes before he let the juice and the potato slices will nepeceristi and soft.

Lentils and beans add salt towards the end of cooking, otherwise they will remain solid.

Meat for frying salt only after it produces a ruddy crust that protects the meat juices from flowing.

Salt the fish 10-15 minutes before frying and wait until the salt is well absorbed, then the fish will not fall apart during frying.

Always add even a sweet dough with a small pinch of salt. This is necessary in order to balance the taste.

If you accidentally add too much salt, just before serving, place a gauze bag with the rice for 5-7 minutes, and rice “take away” the excess salt. published

Source: kitchenmag.ru/posts/poleznye-sovety-chto-kak-i-kogda-solit