Cooking requires very careful and careful use of spices.
Excessive amount of them can hopelessly spoil the taste of the dish.
However, even the most experienced housewife spilled the soup at least once in a lifetime.
But how to save him from salting, not everyone knows.
What to do if you oversalt the soup: it all depends on which broth
The principles of how to pickle dishes depend on what you cook. Nedosol less dangerous than peresal.
Broth is the basis of cooking, without which it is impossible to cook soup, borscht, solyanka, i.e. full delicious lunch. Let us figure out how to properly pickle different types of broth and what to do if you oversold the soup.
• Meat broth - traditionally prepared from pork or beef, as well as other types of meat. It turns out beautiful, rich soup. Also, this broth is used in the preparation of the sauce for meat, aspic, and gravy. Salt the soup from meat broth for 20-25 minutes before the end of cooking. This will help ensure that the broth remains clear and retains the full value of the product. Immediately do not pour out the entire amount, but add a little, so you can adjust the amount of salt to your taste.
• Chicken broth is a light soup that is recommended to be given even to small children and people who are on a diet or after surgery. This broth is ideal for sauces, risotto and even fish dishes. Salt it is recommended at the end in order to preserve all the nutritional properties of the chicken.
• Fish broth (ear) - prepared from the constituent parts of the fish (bones, heads, fins). It will also be very tasty and rich fish cooked in a broth. For gourmets will be a real find seafood soup. These species are salted at the very beginning even before the addition of various ingredients. This is a type of broth in which a slight excess of salt does not spoil the taste. The reason is that the ingredients in the composition also take away some of the salt. • Vegetable broth is a full-fledged replacement of meat broth with lean and vegetarian dishes. This soup is made only from vegetables and herbs. Salt it should be at the very beginning, so that vegetables do not lose their shape. But, for example, green borsch from sorrel must be salted after it has been put sorrel in it. The fact is that this herbaceous plant produces a lot of acid and with the addition of salt, it is necessary to be very careful.
• Mushroom broth - prepared from various types of mushrooms, both dried and fresh. Salt it should be at the very end, so that the mushrooms do not absorb all the salt.
Experienced culinary housewives offer a little salt at the beginning of the dishes, and then dosolit to the desired state at the end.
What to do if you oversalt the soup: how to salt food
Salt is the main ingredient in cooking, as well as an important macroelement of vital activity of the body.
Its main useful qualities are that salt plays an important role in metabolism. But lately, they are increasingly talking about the dangers of salt in the sense that it retains water in the body.
You must also remember that in diseases of the blood, liver, kidneys and lungs, salt is recommended to completely eliminate from the body.
And so we will understand what kinds of salt are for eating:
1) Table salt (salt) - the most common salt. Without its use, the dish will be tasteless.
2) Salt with the addition of iodine. It is recommended to use for people who suffer from iodine deficiency in the body.
Remember some more rules for adding salt to the dish:
1. Meat or liver salt already, when they are in a state of semi-preparation. If they are salted raw, they will give the juice and become hard. And such delights, such as entrecotes and escalopes, are best salted only after they have a ruddy crust. Note that meat is very sensitive to salt. And there is always the danger of salting. If you cook meat on a skewer, then salt it at the very end. 2. When boiling cereals or pasta, as well as various semi-finished products, salt is added at the very beginning of cooking. Consider also that salt water boils faster.
3. If you use ready-made seasoning, which usually contains salt, when preparing the soup, after about 5 minutes, taste it. And only if you are experiencing a lack of salt, then salt this soup.
4. In order to avoid dry meat and salt, it is recommended to salt it directly before cooking. This is due to the fact that the use of salt contributes to the secretion of juices.
5. When preparing the dish itself, it is recommended to try the dish several times. If this is done more, then the sensitivity may be dulled.
6. Do not salt at the beginning of a dish of beans or legumes. This can double the cooking time.
Norm: 1 tsp on 1 liter of water.
What to do if you oversalt the soup: ways to remedy the situation
If you overdosed the soup, do not despair. The following tips will solve your problem in a few minutes.
1. The most common way among housewives is to add raw or boiled water to such a soup. Immediately warn that this is an extreme case. Yes, you will reduce the amount of salt, but you will lose taste and richness.
2. You can also add non-salty ready-made broth. Most likely, this is rare, but suddenly.
3. An effective way is to add rice. This may be rice, with the addition of which you later cook the soup. And it is possible for any soup to use rice in the bag. To do this, a handful of rice must be washed, put in cheesecloth and put in a saucepan. When you feel that the taste of the soup has changed and become less salty, you can take out such a bag.
4. The cleaned onion also not only gives the broth a clear color, a special taste, but is also able to absorb excess amounts of salt. It takes about 5 minutes.
5. An excellent analogue of rice and onions is raw potatoes. It is not recommended to add it only to the soup where potatoes are not used at all. And so, the potato is an excellent absorbent. You cut the peeled potato in two and boil it in salted soup for about 15 minutes. At the end, remove the saving vegetable. 6. Flour may also help to get rid of excess salt. To do this, it must be poured into a gauze bag and dipped in boiling soup. After a few minutes, remove the bag from the pan. The disadvantage of this method is that the broth can dim.
7. If you have salted soup or any other soup where adding eggs is appropriate, then boldly beat a whole egg. After it collapses, you can remove it with a slotted spoon, or you can leave it in the soup. The taste of this will only get better.
8. Often, some housewives add a piece of refined sugar to the salted soup. To do this, put it on a spoon and put it in the broth for 1-2 minutes. If there is still salting, then repeat the procedure.
9. To neutralize the salt, lemon juice or apple cider vinegar is also suitable. Try adding 1 tsp. acid to 3 liters of water. Try the taste. If the situation has not changed, then add a little more, but do not abuse.
10. An effective way is the way in which black bread is dipped into the soup. However, housewives rarely use it, because softened crumbs give this dish a not very presentable look.
So you learned what to do if you oversold the soup. There are no hopeless situations. Save the dish - you can!
