An old Russian proverb says: under-salted at the table, over-salted on the back. To avoid embarrassment at the table, it is important to know when to add salt to various dishes.
Soups
When boiling broth with meat, salt should be added about 30 minutes before it is ready. If the soup contains mushrooms, it is best to salt it at the very end.
For fish soup or vegetable broth, fish or vegetables should be placed in already salted water.
Legumes
When preparing dishes from peas, beans, lentils, and other legumes, salt is added 5 minutes before cooking is finished.
Pasta
Pasta, noodles, and vermicelli should be salted at the beginning of cooking. This same rule applies to dumplings and vareniki.
Meat
Some chefs believe that meat does not need to be salted at all. If you want to add salt, do so before frying or during the frying process, turning the piece of meat.
Fish
Unlike meat, fish should be salted generously. To prevent it from falling apart while frying, salt it 10-15 minutes before cooking.
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