Sometimes only a small pinch of salt separates a tasty dish from a tasteless or tasteless one. Salt is a great natural preservative, it literally draws vital moisture from harmful microorganisms, preventing them from growing and multiplying. As a seasoning, salt regulates the balance between sweet and sour, increasing the sweetness of the first and decreasing the acidity of the second.
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Instruction manual
1
In most recipes, unless otherwise indicated, refers to ordinary table salt finely ground. You can easily replace it with table iodized salt or, if this does not contradict the taste of the dish, flavored with herbs. Kosher and sea salt are popular with cooks. It is believed that they have a milder taste. Exotic types of salt include French, Hawaiian sea salt, black Indian salt, and highly salted Korean bamboo salt. Rock salt is used mainly to bake fish and meat in it, for salting and for making ice cream.
2
If the recipe does not indicate the volume, but says “salt to taste” and you doubt how much you need to measure, follow these recommendations:
- two hundred and fifty milliliters of broth, soup or sauce is enough one teaspoon of salt;
- for every half a kilo of boneless meat, put two teaspoons of salt;
- One teaspoon of salt is enough for four glasses of flour for the dough;
- when cooking cereals, put one teaspoon for every two glasses;
- when cooking vegetables, one teaspoon is enough for every three glasses of water;
- One tablespoon of salt goes to half a liter of water for cooking pasta.
3
If you don’t have fine table salt on hand specified in the recipe, but have larger salt, such as kosher, then remember that one tablespoon of coarse salt is equal to about two teaspoons of table salt.
4
If the recipe says "salt on the tip of a knife" or "a pinch of salt", then this is equivalent to two grams of salt. Salt "on the tip of a knife" is usually taken with a knife with a rounded tip, with a slide.
5
If the salt in the recipe is indicated in grams, and you do not have a kitchen scale at hand, then measure salt with spoons or, if you need a lot of it, in cups.
- in one dessert spoon, about five grams of salt;
- in one teaspoon, without a slide, about ten grams of salt;
- in one tablespoon placed 27 grams of shallow salt;
- in one cup about 180 grams of salt.