To succeed with the salt, it should be clear what texture you want to achieve with food and what the cooking method
The food is seasoned to enhance flavor and make them more palatable. And the most common way to do this is to use the salt. However, prior to season them, we must follow a series of steps to avoid mistakes or be forced to desalinate the dishes with ineffective methods. Whether raw or almost finished with the recipe, broiled, grilled or baked, it’s critical to put the salt. This article explains how to use salt as the cooking method and suggests practical tips to not overdo it.
Using the salt according to the method of cooking
When the salt in contact with the surface of food takes place a reaction called osmosis. In this process, the salt enters the food, break the fibers and allows the juices to surface. Hence, according to the method of cooking or we want to achieve with a plate, we add the salt at different times.
Grilled. In the case of foods cooked on the grill, it is best seasoning after it has formed the surface crust. Thus, the juices will not go outside and the food will be tender and juicy. This principle works very well with the delicate meat.
A grilled. The above method breaks with grilled meats. Due to the thickness of the parts used, slightly larger than the rest of food-, be seasoned before cooking. The idea is that a portion of the fibers to break and thus, food acquire the smoke flavor.
Casseroles and stews. The stews of beans and vegetables, stews and casseroles or cooked long-term are perhaps the most delectable dishes because they lend themselves to many errors. When seasoned, it can be tempted to add salt to each ingredient or in each action taken. In fact, some recipes suggest that the meat is “lightly spiced” to “add a pinch of salt” to the vegetables and beef broth also need some salt. The result may well be a stew or casserole difficult to eat.
To succeed with dressing without going over, we recommend adding a little salt to the raw meat for easy cooking. Since they are hard meats, it is interesting to break the fibers and the juices become part of the stew. That’s right: not again until the end season. The time to test the salt is that, when all the ingredients are almost cooked.
Tips for not overdo the salt
The organization in the kitchen is essential to avoid making mistakes or having to desalinate the dishes once cooked. Some tips to avoid surprises at the table are:
In cooked, salted or should not try the salt until the end.
The rest of the dishes increases the concentration of flavors. It is preferable to err on the bland and correct at the last minute.
The cold power this process. If we let the stew overnight in the fridge, the flavor of the dish is even more concentrated. Preparations such as beef stew, squid in ink sauce or snails improve with rest in the fridge. So we must leave them a bit bland to add the salt when we return to regenerate.
If we want food juicy, especially in small parts, such as fish fillets, chicken breasts or meat noble bird-cooked on the grill, season the end.
If we look for the flavors to penetrate the food, regardless of losing a few juices, you must season to start.
For long-cooking stews, season lightly at first to break the fibers and an exchange of juices and aromas from the food that is cooked and the environment in which it is prepared. No more salt is added to the end.