Ingredients 101: How to Salt Your Food Like the Pros - what do restaurants use to wash dishes

To make your food taste better, your favorite restaurant uses more salt than you think (
In other professional secrets).
That's why when you ask any professional chef what is the biggest problem for most families
Cooked meals, they almost always answer that they are "not enough salt" or "not enough seasoning ". " (
In cooking terms, "seasoning" food means salt. )
Don't think that salt is just salt on chips and meat.
The restaurant just likes to sneak a bit of sea salt on salads, chocolate, caramel and other things that are not your drinking water.
There is a good reason: nothing is closer to salt in order to make food popular.
Learn about salt
That is to say, understand how salt affects our taste buds, how its unique chemical structure enhances flavor, and how certain types of salt work with certain types of food --
This is probably the best thing a family chef can do to get their cooking up to the next level.
So how does salt work?
Sodium chloride (aka salt)
It is unique in the seasoning, especially considering its reaction to water.
According to Harold McKee's food and cooking, it splits into positive ions when salt is dissolved in water (sodium)
And a negative (chloride).
This allows the salt to go deep into the food and absorb moisture from the food to prevent corruption while increasing the taste.
Of course, there are too many good things.
Too much salt will drown instead of ENHANCE, which may be the reason why many home chefs are shy about these things.
Adding salt is much easier than subtracting it.
However, in order to achieve real greatness
Taste food on your table and you need to learn how to add salt in the right way.
The science of how salt makes food taste better is complicated, and scientists are still figuring out why humans like these things so much.
But we are well aware of some of its key effects on food and how we taste it when salt is mixed together.
Salt changes the taste of the food in several very magical ways.
Because we need sodium to survive, we have evolved into a lot of craving sodium.
Salt can also flood other unpleasant flavors, such as bitter taste.
According to Russell Kester, Paul brathrine, and Gary Beauchamp of the Monel chemical sensory center, this can be directly attributed to the sodium portion of sodium.
Sodium masks those bad flavors, which in turn makes the other more desirable ones less confusing and "brighter ".
Therefore, we finally perceive salty food.
Food with high sodium content)
The taste is better.
Knowing when to give your protein salt is essential when cooking meat.
Before cooking, the chef soaked the meat with liquid and salt, which also changed the taste of the food in a way that seemed counter-intuitive.
The marinated meat will keep it hydrated through the transgender protein, which allows the liquid to be injected, resulting in more tender and delicious meat.
In addition to brining, pre-
Marinating cheaper meat is also a classic way to make harder meat more delicious.
However, Oliver schwanner, food and wine writer
Albright pointed out that there are two camps for chefs: those who believe to marinate meat before cooking (up to one day)
Those people believe that they only season before cooking. Schwaner-
Albright starts testing which method is best.
His conclusion?
For the most delicious lamb and chicken, add salt a day in advance.
For pork and steak, season before cooking.
What about vegetables?
When cooking with water-like vegetables such as zucchini, tomatoes or eggplants, it is best to pour them out first.
In the process, you take out the excess liquid with salt, which may disturb your dishes and increase the taste (
For example, you really don't want the water eggplant to be the foundation of your parmigiana).
Prepare your vegetables, whether you cut or cut.
Then sprinkle a thin layer of salt on one side and let them sit for 10 to 15 minutes.
If your vegetables are sliced, turn them over and add salt on the other side.
Dry or dry excess liquid and salt.
When cooking vegetables, you can add salt to the water so that it adds flavor, just like pasta water that cooks the salt.
It's also a good idea to add salt to vegetables before baking them.
Adding salt after the fact can make the taste of the salt stand out by itself, when what you want it to do is enhance the taste of the vegetables (
And it is possible to downplay the pain. )
As for the steamed vegetables, we will say salt after steaming.
This method is the most gentle way to cook vegetables, usually bringing out the inherent taste and sweetness of vegetables, so you can brighten the taste of vegetables with only a little salt. Can You Un-
Add salt to the salty dish?
Salt is easy to add and almost impossible to take away, so be wise when seasoning.
This is the reason why families cook food with insufficient salt: too much salt is very annoying and rarely saved.
The best way to make sure your dish is marinated properly is to taste while eating.
You may have heard the story of the old lady, adding a potato to the salty soup, and it is said that extra salt will be taken out. Which it will. . .
But the impact is almost negligible.
Greg Blonder of Real Ideas tested the techniques of potatoes and found that in potatoes soaked in salt water, only 4 servings per 100 salinity, or half a tablespoon of 15 servings.
He also found that when "potato sponges" absorb a small amount of salt, they also absorb moisture and flavor.
In short, if you have added too much salt to a dish, the only real way you can do it is to make more dishes without salt and mix the new batch with the original dish
Sorry, potato.
What is iodine salt?
The most common salt is labeled with iodine.
"This means that the iodine element has been added to the salt.
Iodine is a non-
Metal minerals added to salt to prevent thyroid problems such as goiters, metabolic slowdown, and other medical problems.
However, foods that naturally contain iodine these days are very rich, and that's not the case as early as 1924 when iodine was first added to salt.
Many chefs avoid adding iodine salt because they don't want extra additives in their food.
Iodine naturally exists in the ocean, so if you want more iodine in your daily diet, buy sea salt.
Professional chefs usually like to add salt to finish the dishes before serving them.
For several reasons, it was added in the absolute last second.
First of all, the taste of the salt will be slightly "brighter" because it doesn't have time to lose the structure and it doesn't have time to mix with the elements of the dish.
It adds pure and spicy flavor to the food.
Second, the same structural integrity adds a pleasant crunch to the dish, as the salt crystal has no time to lose its unique shape due to residual heat and moisture.
Most chefs like to finish their food with fleur de sel, mainly because it has excellent flavor purity and is best used to offset dishes rather than seasoning during cooking.
It is also great in increasing sweetness, which is why you often see desserts at high sweetness
End up at a thriving restaurant with fleedsell on its otherwise sugary surface.
What kind of salt should I use to finish or season the dishes?
Chemically, all the salt is the same, usually consisting of at least 95% sodium chloride.
There are minor differences depending on the source of salt.
For example, pink or red
Colored salt usually contains a small amount of iron oxide, commonly known as rust.
But the biggest difference is the size of the crystals and how they allow or do not allow salt to penetrate the food.
The crystal size of ordinary salt is the smallest, so it can go deep into the food.
On the contrary, salt with large crystals often stays on the surface of the food to form a salty shell.
That's why your best bring and bulk seasoning salt are the basic salt you can find at almost any grocery store.
Their tiny crystals are easily dissolved in salt water and are ideal for deep food.
One thing to note: Due to the different shapes, the content of common salt and Jewish or sea salt is different.
As explained in this serious diet article, the salty taste of a glass of salt will be twice that of a glass of Jewish salt.
This is because the Jewish salt is flaky and consists of irregular shapes, which means that there is less actual salt in the Cup.
So please be careful if you measure with volume instead of weight.
Your Salt (
Irregular shapes like Jewish salt)
Mainly used for finishing, should be used after cooking.
Coarse sea salt is great on desserts, and its coarse crystals are perfect for making shells on red meat.
Red Hawaiian salt, with traces of clay, is often used for pork.
As mentioned above, the amazing fleur de sel, known for being very fine, very complex and very expensive, has traditionally been added to a wide variety of dishes before serving, give them a little extra pop.
However, you don't have to run to find the most expensive variety in cooking.
Even the most basic salt will definitely make your food taste better.
Any chef who deserves his or her salt will say that.