Good Lifestyle

The salt is the first most important ingredient when it comes to adding flavor to food. But if you think there is not much to throw some pliers of this soup or meat marinade, you are sorely mistaken. It is easy to underestimate salt for its simplicity, but this powerful ingredient is anything but. And this can certainly be used incorrectly. Before cooking your next meal, learn more about the magic of the use of salt at its full potential, and you will instantly become a better cook.

Here are five mistakes that most people do with salt - and they can ruin the best of the ingredients. And do not forget toSubscribe to our newsletterTo get the latest feeds and recipes delivered directly in your inbox.

One of the main reasons why restaurant food always tastes so well is that the leaders are not afraid of the salt container. Although it can have implications for your blood pressure in the line if you dine each night, there is surely aHappy medium Between Conservative Pinching Most home cooks use and the chief's chief's cut handle. Each dish does not need the same amount of salt. Pasta water must be salty until it tastes like seawater, but a dish that contains salted ingredients "naturally" (like bacon or salted peanuts) does not need so many salt . here is25 foods rich in sodium, you should pay attention to.

Any salt treaty is incomplete without the perspective of Grand Chief Samin Nosrat, author ofSalt, fat, acid, heat and the host of the successful television show of the same name. In aNew York Times Article, Nosrat calls "the power of transformation of salt" and admits that without salt, the food would be "drifting in a sea of ​​Fallé". It plays in the bitterness and the amps of other flavors to create a harmony in everything you cook or cooking, because salt is also an integral part of bakery products.

In addition to the way it interacts with the flavor, the moment you use that counts. For example, you have the science to thank why you should add it topulpafter Water comes to a boil. And if you season a sauce that will reduce considerably, wait until the end of the season, otherwise you could be left with a more salty flavor than you wanted. Never askedWhy do the sweet and savory foods have a taste so good together?

If you make a curry or fried, you would not use a spice to savor it - and the same principle applies to salt. Table salt, kosher salt and sea salt arenot the same, And you could find yourself using more than one kind in the same dish. They are all variations on a NaCl theme, butNosrat teaches us On the way the size of the crystal has an impact on the taste, with smaller crystals dissolving quickly (and so the more "salty" tastes) and larger leaving a persistent effect.

The table salt has the most beautiful crystals and is a solid solution for lifting pasta water, but often has anti-infringement ingredients that are added to it that can leave a metal taste. It is followed by the slightly less refined (and more granular) kisher salt, which is usually what you will find by the box of restaurant kitchens. Sea salt, which remains seawater once the water portion is extracted - is the thickest of all. If in doubt, finish with flaky sea salt. Its steep texture guarantees that it clings to what you will sprinkle, cookies at the chocolate pan at the toast avocado. For a colorful finish, opt for the pink Himalaya salt, which gets its color of the presence of minerals. Make sure to avoid these50 ways to constantly ruin your food.

This is the obvious ultimate goal, but salt is more versatile than it seems. The salt is one of the original preservers, which is why it is crucial for crunchy pickles or preserved lemons. You can also try salt-copper a cozy fish or root like a potato or rutabaga. Among the many non-culinary uses of Salt, he can get the smell of garlicout of your fingers After preparing a lot ofSpinach with garlic-lemon, cut apple cupsbruni, and get the spill of winetask a carpet. And, of course, you can use it to coer the rim of a margarita glass. For bonus points, combine it with chili powder and a touch of sugar before doing it. Check these50 best kitchen cleaning tips.

Store your salt in aFresh and dry placeAs the main objective is to protect it from moisture in the air. Due to its chemical makeup, the ions of the salt molecules attract water molecules (think how easy it is to make a salt water solution). If you have a specialized salt, like an infused person of herbs or spices, it will lose the flavor faster than pure salt. This does not mean all Your salt must be squirmed in a dark pantry. A clutch location for a bowl of pinch salt is right next to the hob, so you can the season you go without having to run through the kitchen to get what you need. As Nosrat says The salt "makes the taste of food more like itself", so do you have a favor and keep it useful through all your business of the kitchen. Check these 7 foods that you have moved badly all your life .