Calling all chefs: What tips should we the average cook know about salt?!
See, I watch a lot of cooking shows and I am a fan of hobby cooking and such!. What I don't like are the salt and pepper measurements!. What is the right amount!? I am super frustrated of some dishes coming out too bland or too salty!. (Although anything is better than a salt lick)Www@FoodAQ@Com
Answers:
I'm not a pro, either -- but I do like to mess around in the kitchen and here's what I've learned so far:
- Get kosher salt in a box, as opposed to the table stuff sold in the cylinder!. It costs less than a dollar more, and the texture and taste is great!. This is a really easy shortcut that "fancies up" anything you cook!. It's too coarse for the salt shaker, so I like to keep it in a ramekin - or a really small bowl - next to the stove top!. That way, you can just dip your measuring spoon into it and level it off right back into it -- and you can easily pinch some whenever you need it!. Works at the table, too (if you don't like the idea of everyone in your family dipping their fingers in the salt bowl, use a small spoon)!.
- I almost always use the amount of salt called for in a recipe if it's in a book or magazine (the exception being anything that calls for canned stock or broth - that stuff is always ultra-salty, and I never add any salt unless I decide it needs it when it's almost done)!.!.!.but you may have to use caution if you're using a recipe someone has shared with you!. Some people like a lot of salt, some people like a little!. That's why a lot of recipes end with "Salt and pepper to taste!." So, it's really up to you what the "right amount" is!. The more you cook, the sooner you'll discover it!.
- If a sauce is too salty, use starchy foods to absorb some of the salt!.
Chunks of potato work well as they are easy to remove!. Rice can work well, too, if the sauce is strainable!.
- Salt is a great tenderizer/flavorer of meat!. I got tired of meats that I cooked tasting bland!. So I now sprinkle both sides of whatever it is with salt, pepper, and garlic powder (and usually cayenne and onion powder)!. I bet you already have one, but if you don't, get a pepper mill!. Once you've had freshly cracked pepper, you can barely taste the stuff in the shaker!.
Hope it helps!Www@FoodAQ@Com
- Get kosher salt in a box, as opposed to the table stuff sold in the cylinder!. It costs less than a dollar more, and the texture and taste is great!. This is a really easy shortcut that "fancies up" anything you cook!. It's too coarse for the salt shaker, so I like to keep it in a ramekin - or a really small bowl - next to the stove top!. That way, you can just dip your measuring spoon into it and level it off right back into it -- and you can easily pinch some whenever you need it!. Works at the table, too (if you don't like the idea of everyone in your family dipping their fingers in the salt bowl, use a small spoon)!.
- I almost always use the amount of salt called for in a recipe if it's in a book or magazine (the exception being anything that calls for canned stock or broth - that stuff is always ultra-salty, and I never add any salt unless I decide it needs it when it's almost done)!.!.!.but you may have to use caution if you're using a recipe someone has shared with you!. Some people like a lot of salt, some people like a little!. That's why a lot of recipes end with "Salt and pepper to taste!." So, it's really up to you what the "right amount" is!. The more you cook, the sooner you'll discover it!.
- If a sauce is too salty, use starchy foods to absorb some of the salt!.
Chunks of potato work well as they are easy to remove!. Rice can work well, too, if the sauce is strainable!.
- Salt is a great tenderizer/flavorer of meat!. I got tired of meats that I cooked tasting bland!. So I now sprinkle both sides of whatever it is with salt, pepper, and garlic powder (and usually cayenne and onion powder)!. I bet you already have one, but if you don't, get a pepper mill!. Once you've had freshly cracked pepper, you can barely taste the stuff in the shaker!.
Hope it helps!Www@FoodAQ@Com
hmm I am not a chef but I think less is more when it comes to salt!. Even if the dish is too bland you can always add more seasoning but if it comes over salted, then it's wrecked and horrible to eat!. So I always follow what the recipe says or less!.!.!. I can always add more afterwards if it's not enough!Www@FoodAQ@Com
Well, I can tell you this!.!.!.potatoes sure do take a lot of salt when you are trying to prepare them!. If you are making a dish and it comes out too salty (soup and things like soup) they say to add a potato and it will absorb the excess salt!. Just use however much salt you want and learn by trial and error :) Bon appetiteWww@FoodAQ@Com
I am not a chef, but a little awareness while adding salt is a must!.So, always try to put a little salt before finishing off your recipe!. Once cooke, taste it!.If required add a little more of salt!.
Tip : If your gravy turns very salty, add a ball of wheat dough and then remove the ball after your gravy has cooked!.
Hope this helps !Www@FoodAQ@Com
Tip : If your gravy turns very salty, add a ball of wheat dough and then remove the ball after your gravy has cooked!.
Hope this helps !Www@FoodAQ@Com
I always only ever put a little bit of salt in my cooking and let the person eating it add more salt if they want to!. Remember you can always add more salt if there is not enough but you can't take it out if there is too much!.Www@FoodAQ@Com
im not an expert on salt but i always follow the instructions and when i think there's too much salt
e!.g making omelette and i have to put 2 spoons in!.!.!.i only put in 3/4 of a spoon!.!.!.Www@FoodAQ@Com
e!.g making omelette and i have to put 2 spoons in!.!.!.i only put in 3/4 of a spoon!.!.!.Www@FoodAQ@Com