Some basic Salt hints and tips.
- To control the amount of salt better, use a salt cellar (or salt pig) rather than a salt shaker.
- Do not salt sauces until after they’ve been reduced. Salting before reduction will ensure a sauce with concentrated salt tastes.
- A raw or chilled food product will require more salt than if the same product has been warmed or cooked. Temperature affects the “savoriness” of food, and lower temperatures mute those flavors.
- For an oversalted dish, add 1 teaspoon of sugar and 1 teaspoon of vinegar. Cook for a minute or two and then taste.
To deal with an oversalted soup or stew is to add a whole, peeled raw potato and allow to cook for 10-15 minutes. The potato will leech a fair amount of the salt from the dish.(Under review)
- Another way to deal with an overly salt soup is to add either cream or pureed vegetables.
- If you soak whole fish in salt water before descaling, the scales should come off easier.
- By adding a pinch of salt, cream will whip better
and egg whites will beat faster and higher(Under review).
- Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.
- To set gelatin salads and desserts quickly, place over ice that has been sprinkled with salt.
- Salting salads just before serving will keep them crisp.
- Poaching eggs in salted water helps set the egg whites.
Salt added to water makes the water boil at a higher temperature, thus reducing cooking time(Under review).