It is not possible without salt, as one of the iconic fairy tales also shows salt over gold. We take it for granted, but for real chefs it is an even deeper sense. If we use it with thought and according to the rules, we will see great surprises.
Sure: we can simply use salt to salt food, that’s what it is. However, if we thought more deeper and began to fully make full use of its magical potential, we will find out how bad we have treated. It is unnecessary and we are deprived of a lot of taste experiences. The effect of salt in food varies significantly according to the stage of preparation.
Watch also at the youtub video in the channel with Majkla:
Different times, different action
Before we start salting, let’s look at how the future dish actually affects. It is not just about supplying salty taste, it can also strengthen other tones that are naturally in the meat, but we want to make the most of them and connect everything into a harmonious and balanced whole. In addition, we can rely on the ability of salt to influence the water content of raw materials. It is a bit of a science, but it is worth a peek under the lid not only of their own pots, but also scientific knowledge.
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Salt at the beginning of cooking?
So what happens if we add salt to food at the beginning of cooking? On the one hand, it can dissolve perfectly during its preparation, but mainly penetrates evenly into all the ingredients that we put in the pot. The meat will be softer, the taste valers will join into one absolutely uniform concept that ensures the connection of all tastes. Such salting is best to use, for example, for cooking, but also all other soups. It is also suitable for stewing meat.
What needs to be salted later?
If we add salt during cooking, we get the perfect texture of the outcome of our efforts. Although it is not so often reminiscent, it is potatoes and pasta, but this procedure is also useful in the case of legumes – just wherever we also pride ourselves on consistency. If we salt the above-mentioned legumes until the end of cooking, we prevent them from hardening. Experienced housekeepers also know very well that such a procedure must also be used in the preparation of the liver, otherwise we would never have a good result.
Salt to the plate
While we have been dealing with salt during cooking so far, we still have the opportunity to add a pinch of salt just before the finished food. In this case, we will increase the feeling of freshness and taste contrast, which is suitable for such delicacies as grilled steaks, or some salads. It is precisely for salads to maintain their crispness, it is necessary to avoid too early addition of salt. It would unnecessarily pull out water from the mass and everything would only get a sad -like form without a structure. Of course, this will also be reflected in the taste perception.
Beware of vegetables
One of the biggest mistakes that professional chefs blame us for amateurs is too early salt of vegetables in a pan. The consequence is the same as the salad described above. Instead of roasting, vegetables that immediately let water start to choke. From the expected crunchy attachment we will then be able to prepare the porridge as much as possible. The same is true when we are preparing frying from mushrooms. In short, we cannot approach cooking without thinking and basic knowledge. This work also confirms that some knowledge gained in unpopular school subjects is sometimes suited in life.
