2025 Author: Jasmine Walkman | [email protected]. Last modified: 2025-01-23 10:18
In order to dissolve the salt and to taste the products properly, they are salted at a certain time from their preparation. This time is different for different products, namely:
- The meat broth is salted when it is completely ready, and the fish - at the beginning of cooking;
- Salt the fish 15 minutes before frying;
- If eggs and vegetables will be fried - salt immediately before cooking;
- Potatoes - just before they are ready;
- If the meat is grilled - it is salted at the end;
- The liver is salted and then baked or fried;
- Fatty dishes are salted more abundantly. Fish requires more salt than other meats.
Salt is felt more in cold dishes (mayonnaise, salads) than in hot ones.
If you still oversalted:
- The dish - put 1-2 sliced potatoes;
- Soup - Put 1 cup of milk or a little rice;
- Roast meat - wrap it in a wet towel. Keep in a covered container. After 1 hour, crystals form on the surface of the napkin, which is a sign that excess salt has been extracted.
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