It seems that there is nothing easier than adding salt to food. But not everyone can salt it correctly, depending on the method of preparation and the set of ingredients. Here are some rules for how to salt your food.
Salting time
Some food should be salted at the very beginning of cooking, and some before serving, for example. With prolonged heat treatment, the beneficial properties of minerals are lost, and therefore if this is important in principle, then it is more useful to salt food at the finish line. Salads are also salted at the end – some ingredients in the cooking process can juice up and ruin the salad.
But it is better to salt meat and fish before cooking. Chefs even recommend rubbing salt into the pulp, and then letting it brew in the marinade.
Taking a sample
Even experienced chefs can make a mistake with salting food by eye, since it depends on the products themselves, and on the cooking time, and on salt. Therefore, the universal advice is to taste the food. And some not only during, but also after cooking, because cooled or infused food conveys taste in a completely different way.
Train yourself to be lightly salted
Some dishes already contain salt, and it does not need excess seasoning. You will not notice how you get used to the richer salty taste, and the taste of the ingredients will gradually fade.
Excess salt retains fluid in the body, interferes with the normal functioning of all body systems, and affects well-being.
Save the salty
Many salted foods can be salvaged. For example, you can add rice or potatoes to a salty soup and boil it again. These foods will absorb the salt and make the broth taste better.
Sauce or meat can be saved by adding sour cream or natural yogurt to the dish. Or just serve a bland side dish with salted meals.