Salt, a hidden gem
We all know some of the basics of salt, like adding flavor, preserving food, but there are some definite hacks and science behind this rock (the only rock we eat!).
Salting crisp, juicy vegetables (like cucumbers, cabbage) before tossing in a salad reduces the moisture, thus reducing the watering down of your dressing
Add 2 teaspoons of salt per 4 cups of water when cooking dried beans greatly reduces the cooking time by replacing the magnesium in the cell walls
Adding salt to the water when cooking pasta, rice, and potatoes limits the starch gelation
Salting meat draws out protein rich juice that dries the surface when cooking, creating a crisp, deeply seasoned crust
In baking, that pinch of salt strengths the gluten
Brining meat prior to cooking results in incredible juicy, moisture rich meat
Add a little salt to the ground coffee when brewing a pot of coffee to neutralize the bitterness
Sugar
For too salty food add sugar, honey, or molasses - another is add a splash of vinegar
For too bitter tomato based pasta sauce add a little sugar
For cake recipes without shortening, sugar helps delay egg coagulation and allows cakes to set properly
Binds with water easily to thicken recipes, including sauces
Limits gluten development, locking in moisture for softer breads, cakes, and cooking
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