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How much salt is needed for 1 kg of meat. Meat salt does not like. How to pickle kebabs, soups and vegetable stews

Meat salt does not like. How to pickle food.

Products and salt interact according to their laws, try to give some tips that will help calculate the right amount of salt.

Consider that we take very averaged figures, this is a kind of base, starting from which you can understand how much salt is required for your dishes. The amount is given for finely ground salt, the most common, not sea and not iodized. Coarse salt interacts with products differently.

A fish

For its preparation usually requires a lot of salt. When frying fish, you need to rub about 2-3 tsp. salt per kilogram of fish.

If you boil, then put somewhere 3 tsp. salt.

If you cook the soup, you can add a little more to 3 spoons, given that vegetables and potatoes "eat" some of the salt.

By the way, the fish must be salted at the beginning of boiling.

Meat
But the meat does not like a lot of salt. It is brackish itself. Therefore, it is important not to overdo lean meat, it is better not to report salt, with fatty meat, however, you can especially not stand on ceremony.

Minimum salt is necessary if the meat will be fried on an open fire. Enough teaspoon per pound of meat.

Minced meat cutlet is quite fat, it has bread, it will take 0.5 tablespoon per kilogram.

Baked meat will take about 1/3 tablespoon per kilo of raw meat.

Bakery products

In the sweet dough, too, must be put salt, but for him enough 1 pinch. Just to taste more convex.

Yeast dough should be salted more - 2-3 chips per pie (about 1 kg of dough)

Puff pastry - fat. It will tolerate and ½ tsp. per kilogram.

Kashi

Buckwheat porridge itself is slightly salty. It often does not salt. But you can put 2-3 small pinches of salt in her glass of cereal. Per kilogram of cereal will need about 1 tsp. salt.

Rice need more salt, it is quite bland. On a glass of cereal - 1 tsp. salt per kilogram - 4.

A cavern of pilaf per kilo of rice with fatty lamb will take about 1.5 tablespoons of salt.

Potatoes

When cooking potatoes, it is better to salt the water about 10 minutes after boiling. To adjust the taste of the water you can try, it must be brackish. 1 kg of boiled potatoes will need about ½ tablespoon of salt. The same - for making mashed potatoes.

Vegetables
It is better not to salve than to salt it. And you need to salt at the end of cooking, because of the salt, many vegetables become tough.

Also consider that juicy vegetables under the influence of salt will release juice. So if you need a tomato sauce, then it is better to salt the tomatoes at the beginning of the stewing.

For vegetable stew count per serving: for 1 person about 3 g of salt for a side dish. This means that a pan of stewed vegetables for 4 people would require approximately 1.5 tsp. salt (at the rate of 1 tsp - 7 g of salt). If you put with a slide, then consider that in 1 spoon about 10 grams.

Soups

They are usually salted at the end of cooking so that all vegetables are ready by the time the salt is laid.

Calculate the required amount also on the basis of servings: 1 portion - ½ tsp. salt, a little less. In a three-liter pot fits 6-8 servings of regular soup. Therefore, it will take 3 tsp. salt.

Pasta, dumplings and stuff

When cooking pasta and other things that need to be boiled in water or broth (lazy dumplings, dumplings, dumplings, etc.), it is the salt that is salted. And not too much, it should be salted.

On a liter of water for pasta, you can put no more than 1 tsp. salt without slides. Dumplings are better for less - about 0.5 tsp.

Subtleties
Сс rassolniki and solyanka (as they have salty ingredients: cucumbers, olives, smoked meats) need to be salted quite a bit.

Starters for pies and dumplings are salted heavily. It is considered that part of the salt is absorbed into the flour sheath.

“Trying to salt you need a cooled dish, when it is hot, it may seem like there is not enough salt, as a result you will get salty soup.

◦ When frying eggplants need to salt the oil in which they are fried. Vegetables will take as much salt as needed and will not be too salted.

◦ Salads are salted just before serving. If they add mayonnaise or other salty sauce, then you can not salt.

If you try the salinity of the dish too often, the taste will be dull and they will seem unsalted.

От when boiling something, you can try broth or water for salinity. If they “look” normally salty, then the product that is cooked in them will be salted normally.

Salt in different packs may be slightly different. Sometimes it is less salty, sometimes more. To avoid discrepancies, it is always best to take the same brand of salt.

If you are a novice cook, the recommendation "to taste" will put you in a dead end. Especially if you need to salt the dish before cooking, when you can not try it. For example, kebab when marinating or burgers. You will not begin to try raw forcemeat.

Authors of recipes can also be understood. This very taste is very different for different people; moreover, tastes differ in different countries and even areas of one state. For example, in Armenia they like cool salted dishes, and in Northern Europe, for our Russian taste, they do not add salt. Even the habits of Siberians and residents of Chernozem region are very different. The first - often do not salt the food at all, but the southerners, especially from fishing areas, put a lot of salt in the food.

Products and salt interact according to their laws, try to give some tips that will help calculate the right amount of salt.

A fish

Photo: Shutterstock.com

For its preparation usually requires a lot of salt. When frying fish, you need to rub about 2-3 tsp. salt per kilogram of fish.

If you boil, then put somewhere 3 tsp. salt.

If you cook the soup, you can add a little more to 3 spoons, given that vegetables and potatoes "eat" some of the salt.

By the way, the fish must be salted at the beginning of boiling.

Meat

But the meat does not like a lot of salt. It is brackish itself. Therefore, it is important not to overdo lean meat, it is better not to report salt, with fatty meat, however, you can especially not stand on ceremony.

Minimum salt is necessary if the meat will be fried on an open fire. Enough teaspoon per pound of meat.

Minced meat cutlet is quite fat, it has bread, it will take 0.5 tablespoon per kilogram.

Baked meat will take about 1/3 tablespoon per kilo of raw meat.

Bakery products

In the sweet dough, too, must be put salt, but for him enough 1 pinch. Just to taste more convex.

Yeast dough should be salted more - 2-3 chips per pie (about 1 kg of dough)

Puff pastry - fat. It will tolerate and ½ tsp. per kilogram.

Kashi

Photo: Shutterstock.com

Buckwheat porridge itself is slightly salty. It often does not salt. But you can put 2-3 small pinches of salt in her glass of cereal. Per kilogram of cereal will need about 1 tsp. salt.

Rice need more salt, it is quite bland. On a glass of cereal - 1 tsp. salt per kilogram - 4.

A cavern of pilaf per kilo of rice with fatty lamb will take about 1.5 tablespoons of salt.

Potatoes

Vegetables

The trick Here it is better not to salt than to salt. And you need to salt at the end of cooking, because of the salt, many vegetables become tough.

Also consider that juicy vegetables under the influence of salt will release juice. So if you need a tomato sauce, then it is better to salt the tomatoes at the beginning of the stewing.

Soups

Photo: Shutterstock.com

They are usually salted at the end of cooking so that all vegetables are ready by the time the salt is laid.

Calculate the required amount also on the basis of servings: 1 portion - ½ tsp. salt, a little less. In a three-liter pot fits 6-8 servings of regular soup. Therefore, it will take 3 tsp. salt.

Pasta, dumplings and stuff

When cooking pasta and other things that need to be boiled in water or broth (lazy dumplings, dumplings, dumplings, etc.), it is the salt that is salted. And not too much, it should be salted.

On a liter of water for pasta, you can put no more than 1 tsp. salt without slides. Dumplings are better for less - about 0.5 tsp.

Subtleties

rassolniki and solyanka (since they have salty ingredients: cucumbers, olives, smoked meats) need to be salted quite a bit.
fillings for pies and dumplings salt is strong. It is considered that part of the salt is absorbed into the flour sheath.
trying to salt you need a cooled dish, when it is hot, it may seem that there is too little salt, as a result you will get salty soup.
when frying eggplants need to salt the oil in which they roast. Vegetables will take as much salt as needed and will not be too salted.
salads are salted just before serving. If they add mayonnaise or other salty sauce, then you can not salt.
if you try the salinity of the dish too often, the taste will be dull and they will seem unsalted.
when boiling anything, you can try broth or water for salinity. If they “look” normally salty, then the product that is cooked in them will be salted normally.
salt in different packs may be slightly different. Sometimes it is less salty, sometimes more. To avoid discrepancies, it is always best to take the same brand of salt.

So, if you choose the lesser of two evils, it is better to over-salt than over-salt. But how can we still do it so that there is no salting or under saltiness? When you cook soup, mashed potatoes, various side dishes, often try them and add salt, if it seems a little. Well, what to do when you cook cutlets, fish? When do you put sour dough?

It is unpleasant to try all this raw and, most importantly, it is difficult to judge how this or that dish will turn out ready. How to be? Here are a few numbers. Remember them and use them when you cook, fry or bake.

So:

When you cook, for 1 kg of minced meat or meat pulp you need 20 g of salt, that is, two teaspoons.

When you cook fishcakes or meatballs, 1 kg of fish fillets without skin and bones need 20 g of salt, that is, two teaspoons.

When you put sour dough for pies on yeast, 1 g of flour relies 12 g of salt, that is a little more than a teaspoon.

When you put t yeast for pancakes or pancakes, it is necessary for 1 kg of flour 15 g of salt, that is, one and a half teaspoons.

When you cook loose buckwheat porridge, it is necessary for 1 kg of cereal 20 g of salt, that is, 2 teaspoons.

When you cook liquid rice porridge, it is necessary for 1 kg of rice 40 g of salt, that is, 4 teaspoons.

Meat soup salt for 30 minutes before the end of cooking.

And fish - at the beginning of cooking.

AT peeled potatoes salt sprinkled at the beginning of cooking.

BUT peas and beans need to salt after they are completely soft. Otherwise, both will fall apart.

Meat, fish, vegetables salted before they begin to fry in a frying pan.

BUT fried potatoes - when he is ready.

Meat broth should be salted for 20-30 minutes until ready. At the same time, cooks recommend salting fish or vegetable broth at the very beginning of cooking - before setting it on fire.

Mushroom soup or broth salted at the very end.

Do you want dietary lean meat or boiled fish that you are going to serve the table as an independent dish to taste better? Then salt them at the very end - a few minutes before the end of cooking.

Gathered to make mashed potatoes? Fine, just do not forget that the potatoes should be salted only after the water boils in the pan - not earlier and not later.

But salting boiled potatoes in their uniforms, on the contrary - at the very beginning of cooking.

In order for a prepared for roasting meat to turn out a crunchy tasty crust, it is recommended to salt the prepared pieces before putting them in a hot frying pan.

Everyone loves fried potatoes, but not everyone knows that in order for it to turn out to be ruddy and crispy it should be salted just before turning it off.

Legumes such as beans and peas, experienced chefs recommend salting only after they are soft in the cooking process. Here the main thing is not to miss the moment and not to salt too late - otherwise everything will go down the drain, legumes will not have time to salt out and the dish will turn out to be fresh to the taste.

All salads - without exception - are salted before serving directly. Do not neglect this rule! Otherwise, a salad made with love will make juice and will look more like a vegetable broth, rather than a crisp and juicy salad.

"Salt of the earth"

There is an expression - "salt of the earth." Usually it is used in this sense: the most important, the most necessary, without which it is impossible to do.

They also say: “There is no salt in his words ...” This means that the words are empty, insipid, without sharpness.

It is because the most common table salt is very necessary for a person, the word “salt” and in a figurative sense is always used to denote something very necessary, the main thing, without which it is impossible to do.

People began to salt their food since time immemorial. Even called salt in different nations is very similar. For example, we have salt. In Latin - SAL. The French - SEL, the Germans - SALZ. And so on.

An adult eats about 6.5 kg of salt per year. This, of course, includes salt, which is available in different products, for example, in milk. Salt is absolutely necessary for the human body. People who work in the hot shops, then lose a lot of salt and have unquenchable thirst. Therefore, going on a tourist trip, pour fresh salted water into your flask instead of fresh water.

In countries where there is no salt, people try to find substitutes for it. Polynesians typing sea water in the shell of a coconut, while eating, they dip the meat into it, as if in a salt shaker. Almost all peoples salt - a symbol of hospitality, loyalty. Not without reason, and now, when they meet especially pleasant and honored guests, they are presented with "bread - salt".

So that the salt was always dry, add to it 8-10% of potato flour. It does not change the taste or the color of salt.

Or in a bowl where salt is stored, put a piece of blotting paper. It will protect the salt from moisture and no lumps will form.

The Chinese put a few grains of rice in the salt, then the salt always remains dry. Try this way too.

IF CROSSED ...

Any person, whether he is an experienced cook or a novice cook, has mistakes. Many explanations can be found salted dish. After all, salt is different in grinding and in its origin. So sea salt softer taste than lake. With rock salt you need to be careful. Excess pinch can spoil the dish. If you overdosed the dish, then do not despair. There are several ways to fix this blunder.

What if oversalt soup

Most a simple way to remove excess salt from the soup, put in a bag of rice. Now on sale you can find rice, which is cooked in packets, and you can wrap rice in cheesecloth. Rice will absorb excess salt.

Well absorbs salt and potatoes. Put a few raw whole potatoes in a saucepan, boil for about 5 minutes (the main thing is that the potatoes do not fall apart), and then remove.

If the house does not have rice and potatoes, then quite flour may be fine. They do it as with rice, put it in cheesecloth and put it in water, but this method has one drawback. From flour the soup becomes cloudy. If you still decide on the flour variant and the soup has become cloudy, you can add minced meat or whipped egg white to clarify it, and strain the broth, in the case of ready-made soup, you should simply remove the protein from the surface (just like foam ).

If you decide to serve transparent broth to the table, and it turned out to be salty, you can add some noodles there, it will take in excess salt. Just do not overcook the noodles, the broth will be muddy, and before serving it can be simply thrown out.

There is more exotic way to get rid of excess salt in the first dish. You can overcome the salt by adding a piece of sugar refined sugar to the broth. If necessary, add more sugar.

It’s not a good idea to dilute the broth with water, because the broth will become watery, cloudy and lose its taste, aroma and beneficial properties. Alternatively, you can dilute second fresh broth, if you have time for it.

Salt from the second dish is harder to remove. To do this, use culinary tricks with a combination of seasonings. So that the dish does not seem too salty, you need to add something sour, spicy or sweet. Acid and sweetness balance the salt.

What to do if oversalt the meat

Remove excess salt from meat You can, adding fresh-flour sauce, or sauce based on butter, which will take the excess salt. This is done either when stewing, or when serving food to the table, but not during cooking. It is possible to rectify the situation by preparing an unleavened, unseasoned side dish for salted meat.

If you salted raw meat cutlet, then you can reanimate it by adding some fresh boiled rice.

If all else fails, the meat dish is lost to you. therefore meat is always better to skip, especially mince for pies, cutlet and lump meat.

What to do if you oversalt the poultry meat (chicken, turkey)

Salted the finished poultry dish? Do not despair, to remove excess salt is very simple, it is enough to remove all the meat from the bones, prepare the sauce without salt, put the meat in it and stew for 5-10 minutes.

Chicken meat can be saved by additionally stewed with any vegetables.

If you salted raw poultry meat remove the salt will help milk or water. Dip the meat into the liquid for 15–20 minutes and neutralize the salt.

What to do if salted buckwheat, rice, millet, pilaf

An over-salted buckwheat or other cereal is thrown back in a colander and washed with cold water. They give the water to completely drain, put it in a dish, add a little boiled water (so that it does not burn), add a little butter and put it on a small fire until the liquid evaporates and the dish is heated.

Is the rice over-salted? Do not worry, rinse it several times in cold water.

Salted pilaf, can also be brought back to life. Add in it separately cooked rice and vegetables without salt, it is possible to pour only spices a little, and mix with salty. The essence of another way, get rid of salting in the pilaf, is to adding soaked raisins. Stir and let the dish stand for 15 minutes, the raisins will take the salt in itself.

What if peresalila vegetables, potatoes

Mash salted, mashed, and add in it fatty oil, egg white, flour, or sour cream. If this method does not help, and the matter is absolutely bad, add fresh, not salted puree of the same vegetables to the obtained salted vegetable puree and mix well.

If oversalt potatoes

Mashed potatoes can be saved by adding a portion of not salty mashed potatoes in it and mix well.

Over-salted roast potatoes reanimated in two ways. By adding sour cream and greens, or by roasting a serving of fresh potatoes and mixing with salted.

Boiled potatoes gets rid of excess salt by washing it in cold water. Then add some more water to the potatoes and boil until boiling, without adding salt.

What if overswept the fish

Remove excess salt from fish dishes more difficult, because it penetrates deeper than in the meat. Not scary! There are several ways in this case. Add a fresh-flour sauce, a non-salty side dish (mashed potatoes are best), or sour cream sauce with a high content of spicy herbs such as parsley, dill, celery, onions, and stew a little salted fish dish with them.

If the herring was very salty, then it should be soaked in strong tea leaves for 1-2 hours.

What to do if oversalted mushrooms

The scheme is similar to the previous ones. Add onion, flour, sour cream, mashed potatoes, rice or a weak mixture of water and fresh lemon juice to the mushrooms.

If you add a mixture of flour and sour cream to the mushrooms, they will not only remove the excess salt, but also become an excellent and tasty sauce. In extreme cases, you can mix with fresh mushrooms, but this is not the best way.

Other products

If a pasta in a naval manner were too salty, do not despair. There are three ways that can help remove excess salt:

Add fresh tomato sauce.
Boil a portion of non-salted pasta, and combine with the salted mix well.
Pour the finished dish with whipped eggs and fry, eggs will remove excess salt.

Sauerkraut fold in a colander and rinse with cold water.

“Nedosol - on the table, peresal - on the back” This is a very correct saying. A little salt - please, salt shaker on the table, you can fix it right there. Well, if you oversold? .. All is lost! The food becomes so tasteless, even throw it away.
So, if you choose the lesser of two evils, it is better to over-salt than over-salt.
But how can we still do it so that there is no salting or under saltiness?
When you cook soup, mashed potatoes, various side dishes, often try them and add salt, if it seems a little.
Well, what to do when you cook cutlets, fish? When do you put sour dough?
It is unpleasant to try all this raw and, most importantly, it is difficult to judge how this or that dish will turn out ready. How to be?
Here are a few numbers. Remember them and use them when you cook, fry or bake.
So:
When you cook meat patties or meatballs, for 1 kg of minced meat or meat pulp you need 20 g of salt, that is, two teaspoons.

When you cook fish cakes or meatballs, for 1 kg of fish fillet without skin and bones you need 20 g of salt, that is, two teaspoons.
When you put sour dough on yeast for pies, 12 g of salt, that is a little more than a teaspoon, is put into 1 kg of flour.
When you put the dough on yeast for pancakes or fritters, you need 15 grams of salt per 1 kg of flour, that is, one and a half teaspoons.

When you cook crumbly buckwheat porridge, you need 20 grams of salt per 1 kg of cereals, that is 2 teaspoons.

When you cook liquid rice porridge, you need 40 grams of salt per 1 kg of rice, that is, 4 teaspoons.

Meat soup is salted 30 minutes before the end of cooking.
And fish - at the beginning of cooking.
In the peeled potatoes salt sprinkled at the beginning of cooking.
And the peas and beans should be salted after they are completely soft. Otherwise, both will fall apart.
Meat, fish, vegetables are salted before they begin to fry in a pan.
And fried potatoes - when it is ready.

"Salt of the earth"

There is an expression - "salt of the earth." Usually it is used in this sense: the most important, the most necessary, without which it is impossible to do.
They also say: “There is no salt in his words ...” This means that the words are empty, insipid, without sharpness.
It is because the most common table salt is very necessary for a person, the word “salt” and in a figurative sense is always used to denote something very necessary, the main thing, without which it is impossible to do.
People began to salt their food since time immemorial. Even called salt in different nations is very similar. For example, we have salt. In Latin - SAL. The French - SEL, the Germans - SALZ. And so on.
An adult eats about 6.5 kg of salt per year. This, of course, includes salt, which is available in different products, for example, in milk. Salt is absolutely necessary for the human body. People who work in the hot shops, then lose a lot of salt and have unquenchable thirst. Therefore, going on a tourist trip, pour fresh salted water into your flask instead of fresh water.
In countries where there is no salt, people try to find substitutes for it. The Polynesians, after gathering sea water in coconut shells, dip meat into it, as if in a saltcellar, while eating. Almost all peoples salt - a symbol of hospitality, loyalty. Not without reason, and now, when they meet especially pleasant and honored guests, they are presented with "bread - salt".
How to keep salt dry
So that the salt was always dry, add to it 8-10% of potato flour. It does not change the taste or the color of salt.
Or in a bowl where salt is stored, put a piece of blotting paper. It will protect the salt from moisture and no lumps will form.
The Chinese put a few grains of rice in the salt, then the salt always remains dry.
Try this way too.

Food products, unlike water and oil, have the ability to draw in a huge amount of salt, therefore, when salting and pickling, it is necessary to scrupulously observe the salt consumption norms, otherwise peresal is inevitable;

Fine powdered salt is absolutely unacceptable when salting any fish. Violation of this rule leads to a sharp deterioration in the quality of modern salt-fish products, to a change in their traditional taste.

Rules for salting dishes (general culinary rule) on Pokhlebkin:

It is known that salt dissolves almost equally easily in both cold and hot water. From this, in culinary practice, an appropriate conclusion should be made: since only 3.5 g of salt freely dissolve in a liter of water, regardless of whether it is cold water or boiling water, then, by pouring hot water, for example, when salting vegetables, we don’t we can dissolve more than the volume of salt that is accepted. This means that any amount of salt above the norm of 3.5 g will inevitably precipitate and from this sediment at elevated concentrations be drawn into vegetables intended for salting. So, by increasing the salt concentration above the rate of its solubility in water, we draw all the excess of this rate on food products in brine, which have the ability, unlike water, to draw in incredible amounts of salt.

Pickled Salt That is why salting, the excess of salt in water is so dangerous: excess salt will not remain in solution - it will be completely drawn into food raw materials, be it fish, vegetables, meat or mushrooms. That is why in case of salinization and fermentation it is so important to carefully observe the norms of salt for each type of food raw material separately, otherwise salinity will certainly occur, all the excess will be drawn into food products. From this it follows that it is safe to salt to the limit of salt dissolution in water, but beyond this limit it is dangerous if you do not take into account the nature of the products intended for salting, their rate and not being careful.

IN WATER. Since a strictly defined amount of salt can be contained in a certain volume of water, then when water is reduced in any dish, the products incorporated into it, except water, will become saltier if water evaporates. For all the salt that has been in the water will enter the products completely. That is why it is best to salt the soups, porridge, gruel, sauce, i.e., all liquid, semi-liquid and thick hot dishes prepared on water, only when they are already fully prepared, but not at the beginning or in the process of cooking. After all, it is still not clear how much water, liquid will remain at the end of cooking in a dish, when this dish will be completely cooked. Any shortages of liquid, sometimes only 100 or 50 ml per serving, invisible to the housewife, significantly affect the proportions and salt concentration in the soup solution and sometimes become sharply noticeable by our taste organs, although formally, from a purely quantitative aspect, these changes are difficult to fix as noticeable and serious.

IN OIL. Salt reacts differently to solubility in oils. No matter how much salt is sprinkled into the oil, whatever high temperature They did not inform the vessel where the butter is (pan, cauldron, pot) - anyway, after the final melting of the oil, the minimum amount of salt will go into it, and all that is superfluous to create a taste balance will remain undissolved at the bottom of the pan. Therefore, no matter how much salt is poured into the pan, where fish or vegetables, meat or flour products are fried in oil, the oil itself will not become salty, nothing extra will enter it, the salt concentration in it will not increase. Therefore, it is safe to fry in “salted” butter, over-salting from this will never happen.
That is why, when roasting meat, fish, you first salt quite cool (with a vengeance, with a hike) oil to be fried, and not the products that will be fried. "Salted" oil itself salt them as much as is necessary to create good taste. If you begin to pickle the food itself, which is fried, that is, pour salt on top of it, then errors can occur: salted or under-salted, especially if vegetables and potatoes are fried that can absorb a lot of salt.

CULINARY RULE OF PICKLES. Thus, it is not difficult to derive a general culinary rule, extremely easy for practical memorization and application:
- boiled food, especially soups (except fish only, especially soup), salt after their readiness,

- fried food - until its final readiness, and even not only until readiness, but also better at the very beginning of cooking, and even better before cooking itself, before the appearance of the product itself intended for frying in a frying pan, when there is only oil present and perekalivaetsya.

Although salt, in principle, does not change its taste, while remaining always as salty as nature has made it, salt in different deposits still has a slight aroma and taste differences, which are fixed by our organs of touch and taste, which are associated with insignificant admixtures to other mineral salts. or organic matter.
These impurities can give salt something particularly pleasant, then, on the contrary, a rather harsh, unpleasant property or shade. As a result, it is also possible to either correct or add a new taste to any salt and generally consciously improve its taste.
So, salt with an unpleasant tinge of taste, sharp - it is recommended to overheat on a clean, dry enameled pan, pouring it on a piece of white unlined paper, laid on the bottom of the pan.

THURSDAY SALT (for Easter) Salts can be given an extremely pleasant shade of taste, burning it on an enamelled pan mixed with leaven and then sifting and sifting out the dried thicket. This is the so-called “Thursday salt”, which was previously eaten only once a year - at Easter, using with boiled dishes - calf head, aspic and jelly, boiled eggs, boiled beef.

TIPS FROM CHEF I. LAZERSON

- Salt in food put in such quantities:
● - for 1 kg of meat or fish stuffing - 2 teaspoons;
● - for 1 kg of flour for making sour yeast dough for pies - a little more than 1 teaspoon;
● - for 1 kg of flour for making yeast dough for pancakes - 1 "/ g teaspoon;
● - For a glass of rice - 1 teaspoon.

- Salt dishes must:
● - meat broth half an hour before readiness,
● - fish - at the beginning of cooking,
● - mushroom - at the end of cooking,
● - flood dishes - immediately after the end of cooking,
● - peas and beans - when they are boiled soft and soft,
● - peeled potatoes - when it boils;
● - fried pieces of meat - when it is completely cooked, large pieces - before putting it in the pan,
● - fish - 15 minutes before roasting,
● - vegetables - just before frying,
● - corn cobs - at the very end of cooking.

- Do not salt the meat long before the heat treatment - this causes a premature release of juice, which impairs the taste and reduces the nutritional value of meat.

- When cooking peeled potatoes and fresh vegetables, with the exception of beets, salt is added at the beginning of the heat treatment in order to avoid leaching of mineral salts. When cooking beets, salt is not added to water, as salt impairs the taste of beets.

AT fried potato slices - only when it is almost ready.

- Saucesthey are usually cooked in broths, therefore salt is already included in their composition. Before the end of cooking salt is added to taste. If the sauce is over salted, put a raw potato in it, add a piece of sugar 5 minutes before serving.

- Salted meat soaked for 5–12 hours before cooking (there is twice as much water as meat). Depending on the size of the piece and the degree of salting the meat, the water is changed three to five times.

- Save the soup over salting is possible by dropping in it a gauze bag with any porridge cooked without salt (for example, rice) and boiling it; or adding a piece of refined sugar; or putting a few peeled raw potatoes and boiling for 10-12 minutes.
Add a pinch of salt, whipping cream or proteins - they will turn out to be more magnificent and more stable.

How much salt is needed for 1 kg of meat. Meat salt does not like. How to pickle kebabs, soups and vegetable stews

A fish

Meat

Bakery products

Kashi

Potatoes

Vegetables

Soups

Pasta, dumplings and stuff

Subtleties

"Salt of the earth"

What if oversalt soup

What to do if oversalt the meat

What to do if you oversalt the poultry meat (chicken, turkey)

What to do if salted buckwheat, rice, millet, pilaf

What if peresalila vegetables, potatoes

If oversalt potatoes

What if overswept the fish

What to do if oversalted mushrooms

Other products

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