Food without salt simply doesn’t make any sense, unless it is a porridge that one is preparing. No matter if you’re adding the most flavoursome spices, if there is no salt, your dish doesn't taste complete. We all do a bit of measurement and experiment, before adding spices and other ingredients into the food, but, when it comes to salt, we all simply go with our instinct. This is because salt is such a common ingredient. However, it turns out we still have to learn quite a bit about this staple seasoning. You will be surprised to know that there's a right way and a very wrong way to use it and we are here to talk about some of them, to help you enhance the taste of the food you make.
Not Using Right Quantity Of Salt
Just like we increase or decrease the quantity of salt in different portions, same ways, every separate dish needs a unique balance of salt in it. You cannot put same amount of salt in 100-gram of white sauce pasta dish and 100-gram of red sauce pasta. The white sauce is supposed to have a creamy but less salty taste, whereas, red sauce pasta is more pungent, and therefore has more salt in it. This is one of the biggest reasons, why restaurant food has a better flavour profile. The chefs and the expert study and analyse how much salt is needed on what kind of food item.
Misunderstanding How Salt Work With Other Ingredients
Salt is not just there for flavour, in fact, it has a brief job when it comes to food. It interacts with other elements, helps them cook and blend with all items that are there in the utensil. Putting salt at the beginning of the cooking process and towards the end can also create a huge difference. While some food needs to be sautéed well without salt, others, need salt right in the starting to help it rustle up from the inside. In the absence of salt, some food will taste bitter, and might not have harmony throughout.
Not Using Different Types Of Salt
Most of us are only aware of one or two types of salt, which is table salt and black salt. But, there are many different kinds of salt, and all of them have separate uses. Just like you won’t put pav bhaji masala in a biryani dish, the exact same principle applies here. Out of so many varieties, such as, sea salt, Himalayan pink salt, Celtic sea salt, fleur de sel, flake salt, black Hawaiian salt, etc, their usage depends on the size of its crystals. Table salt has the finest particles, so it is ideal to go in broth dishes. When it comes to baking or marinating, you should go with something less refined, such as kosher salt. The sea salt should be used for seasoning, as it is flaky in texture. For a colourful finish, opt for pink Himalayan salt, it gets its pink hue from the presence of minerals.
Not Storing Salt Right Way
Especially during the monsoon, you need to take special care of your salt. If due to moisture in the air, it becomes clammy, you will end up making your food very salty all the time. It is best to store the salt at a cool and dry place throughout the year. Other than just storing it at dry, dark place, also add natural herbs, such as rosemary and cilantro to protect it and to keep it fresh.
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