Salt is one of the most important basic flavors and serves as a flavor enhancer in, in principle, all cooking. But how do you get to the perfect steak, good balance in the pasta water and deliciously cooked vegetables?
Salt is one of the most important basic flavors and serves as a flavor enhancer in, in principle, all cooking. But how do you get to the perfect steak, good balance in the pasta water and deliciously cooked vegetables?
Salt right
Boil pasta
Expect 1 liter of water and 1 1/2 tablespoon of salt per 100 grams of pasta. 100 g of pasta corresponds to 1 serving.
Cook vegetables
Starting from 0.5 tablespoon of salt per liter of water. Vegetables are best left to soak in boiling water and then cooked al dente.
Salt meat
Salt your meat for about 15-30 minutes before roasting or grilling. It gives a deeper and richer taste as well as a juicier result.
Salt fish
Salt your fish about 15 minutes before cooking or try to quick-fry it in rhyming layers. Note that when rimming, salt with normal sodium content is required.
Rim layer for 1kg fish fillet:
1 liter of water
0.5 dl salt
Mix the salt and water, put the fish down and let it simmer for 30 minutes before cooking. Reaming makes the fish hold together better and gets a deeper taste.
Salted vegetables
Place coarse-grained salt on a plate and place on whole carrots, pearls and / or beets. Oven tray of approx. 175 C until vegetables are soaked.
