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When is the right time to throw salt in our dishes? The best chefs give tips that we should all know

When is the right time to throw salt in our dishes? The best chefs give tips

Salt has the ability to completely transform the taste of our dishes.

However, the biggest challenge with salt lies in the time of its addition to cooking.

If we add too much or too little salt, the taste of a dish can be altered.

It often happens to all of us that we are often lavish or inattentive to salt.

When throwing too much salt in a dish, it is important not to be alarmed.

Potatoes, coconut milk and lime juice are considered to be balancing and softening the salty taste.

In this AgroWeb.org article you will learn more about the right time to add salt so that your cooking is to 'lick your fingers.'

When to Salt When Cooking Meat

When cooking meat, salt should be added from the beginning.

During cooking, the meat cells close and wither.

As a result, the meat fails to absorb aromas and flavors.

AgroWeb.org recommends that salt be added along with the dried spices for the meat to absorb them better.

You can dilute the salt in a little water and add it to the meat or poultry fry.

When to Add Salt to Soup

In the case of soup, you can add salt at any time.

The salt dissolves well and evenly in water.

The important thing is that after you add salt to the soup, wait a bit and try its taste to determine if it needs more salt.

Kur Duhet Hedhur Kripa Tek Pilafi Dhe Makaronat

Pilafi dhe makaronat kanë nevojë për kripë që të plotësojnë shijen e tyre.

Prandaj AgroWeb.org ju këshillon se kripa duhet hedhur gjatë zierjes ose në fillim sepse këto produkte nuk e përthithin dot kripën pas gatimit.

Kur Duhet Hedhur Kripa Tek Fasulet

Në rastin e fasuleve mund të hidhni kripë në fund të gatimit por jo gjatë tij sepse ato do të bëhen të forta.

Legumet në përgjithësi ku bëjnë pjesë edhe qiqrat duhen mbajtur në ujë me kripë përpara gatimit që të zbuten.

Kur Duhet Hedhur Kripa Tek Perimet E Kavërdisura

Në rastin e kaurdisjes së perimeve (ku përfshihen edhe kërpudhat dhe domatet), kripa duhet hedhur në fund që të përfitoni një gatim të karamelizuar dhe krokant.

Kripa përthith lagështinë nga perimet, ndaj nëse e shtoni atë në fillim, perimet do të jenë të qullëta.

With these tips, your cooking will not have swearing and above all unpleasant surprises./ AgroWeb.org