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Condiments and seasonings

salt

salt
Table salt - sodium chloride crystal, which occurs in nature as rock salt or solutions. Salt in the industry and cooking is of great importance as a preservative and as a flavoring product. Furthermore, the presence of salt in the diet necessary for normal functioning the human body. On average, the food in the body must come about 15 g of salt daily. Salt regulate the water content in tissues and is a source of formation of hydrochloric acid of gastric juice. Salt is divided into four grades: Extra, Extra, the first and second. Salt has the extra fine grinding and white, for other varieties may be grayish or pinkish tinge. Taste of 5% salt solution should be salty. Salt should not have a smell and a taste. B catering facilities should be used no salt below the first the variety. Salt can do in small packaging (1 kg, 0.5 kg, 0.3 kg), as well as the weight. Before eating a weight table salt to sift through. If the salt comes crushing (large crystals), and contaminated, it should be Rinse, then boil, causing it acquires a fine-grained structure and white. Salt used in the manufacture of almost all meals, except for the sweet. Time favorite of salt xinfood is important. Broth salt for 30 minutes before end of cooking meat and fish broth - at the beginning of the boil. When cooking potatoes peeled salt added at the beginning of heat treatment to avoid leaching of mineral salts. Legumes salt after softening otherwise they do not boil soft. Meat and fish, natural semi-salted before frying them, and breaded semis - before panirovaniem. All salted vegetables before roasting, with the exception of potatoes, to be salt at the end of heat treatment. Sauces are usually prepared in broth, so they are already part of a amount of salt. Before the end of cooking sauces, salt is added to them to taste. When salting dishes, consider the following: if the broth is made from salt products, it should not be entirely salt or add salt to lower quantities. In the sales area on the table without fail must be salt in the salt shaker. Norma bookmarks in the first dish of salt - 5 g, in the second - 3 grams per liter of sauce - '10
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