Whether we think that the taste of a dish depends on salt? Most often not, process of a pickles happens kind of on ""automatic machine"". And nevertheless, different products demand to it different approach. As and when it is correct to salt different dishes?
Instruction
1. Meat products don't suffer a peresalivaniye. Not in time the salted or put too much salt meat dish will be tasteless and rigid. And therefore it is better to salt steaks, steaks and cutlets at the end of preparation when they became covered by a ruddy crust. That the stewed meat didn't turn into a sole, it is necessary to add to it salt in 10 minutes prior to the end of preparation. The liver is salted already ready that it was soft and gentle on taste.
2. Sea or iodinated salt should be added almost to a ready-to-eat meal that iodine and useful minerals didn't collapse as a result of heat treatment.
3. All broths are salted differently. To mushroom broth salt is added right at the end, to meat - for half an hour until ready. And right at the beginning salt vegetable and fish broths.
4. At the very end of preparation it is necessary to salt all bean: peas, lentil, haricot, literally in three minutes until ready. These products are preparing very long, and salt will increase this term even more.
5. At the very beginning of preparation salt such dishes as dumplings, vareniki, all pasta.
6. You shouldn't forget to salt vegetables and fish at the beginning of preparation. The consistence of fish will become more dense if to salt it for an hour before frying, the fresh fish before frying is salted in 10 - 15 minutes that it didn't collapse in the course of preparation. Fish which is wanted to be baked is salted in 7 - 10 minutes prior to cooking. Fish soup or boiled fish are salted at the beginning of cooking or after froth skimming.
7. The peeled potatoes are salted right after water boiling, in a uniform - at once. Mashed potatoes will be more tasty if to salt potatoes at the end, also at the end salt potatoes when frying that it turned out both crunchy and ruddy.
8. The salads made from raw vegetables are salted at the end of preparation as salt provokes release of juice, because of it vegetables lose vitamins and taste.
9. Russian cabbage soup from sauerkraut needs to be salted only after cabbage cooks, differently there is a risk to put too much salt in all dish.
10. Fried vegetables salt at the end that they didn't turn into stewed. Eggplants when frying don't salt, salt a frying pan as this vegetable doesn't absorb salt at all.
11. Milk porridges salt before throw grain in milk. Salt is more evenly absorbed at the end, and therefore porridges on water should be salted minutes for 5 until ready.
12. Or any stuffing it is necessary to salt forcemeat for a stuffing twice more as a part of salt will pass into dough or into vegetables which will be stuffed.