Wednesday, October 28

How to remove salty from food | The NY Journal

Salt can be the best or worst ally of food. Discover the best and most practical tips that will help you save any dish and avoid waste

We have all gone too far with salt when cooking, however not all is lost ingredients such as potatoes, lemon and milk can be the solution.

Photo: Image by monicore on Pixabay / Pixabay

This year we’ve all been through more time at home and thanks to this we have had the opportunity to explore our culinary skills. The truth is that cooking can seem like a very simple and easy act, but nevertheless achieve a good seasoning, use the techniques well and ensure a good cooking in food, it takes practice. The same thing happens when it comes to spice up the food and especially when it comes to know how to use salt well.

Salt is a fundamental element in the kitchen and just like can be make a plate, you can too to ruin. Based on it the amount of salt that we use in each recipe is a key factor in the final results, although being realistic on more than one occasion we have all exceeded with the use of salt. That touch extra salt that you added at the last minute with the aim of enhance the flavors more, may be the factor that completely screw up any recipe. It is very clear that a excess salt may spoil the food. However not all is lost, before waste any food try these wonderful and practical tips.

How to remove the salty?

1. Potatoes

In case you didn’t know, potatoes are one of the foods that the more they absorb the sal actually do it very quickly. That is why they are the best ally to remove the salty in any dish, all you have to do is add a split potato into fairly thick slices to prepare and allow them to absorb excess salt during 15-20 minutes. Ends removing the potatoes and if necessary add a little more liquid to cooking, as they also tend to reduce it.

Potatoes. / Photo: Pixabay

2. Milk

Adding milk is a infallible ally for balance salty flavors And best of all, it is not a unique resource for creamy recipes. All you have to do is add a cup or less, best of all, you can resort to the use of whole milk, skim milk Y plant variants, as is the case with coconut milk, it is ideal since does not change the taste of food (just make sure it doesn’t contain sugar or other complementary flavors). Is a practical advice what will provide creaminess and hydrationAspects that never hurt any dish.

Milk. / Photo: Shutterstock

3. Lemon juice

He fresh lemon juice, It can be him perfect flavor contrast and a great alternative to mask any errors. It applies very well to practically all foods, especially when it comes to stews with vegetables, fish, seafood, meat and chicken, as it provides an acidic and somewhat spicy flavor that absorbs salt and enhances flavors. Another good recommendation is to add some lemon slices in the preparations, it can be in some soup, sauce, pasta, casserole or stew.

Lemon. / Photo: Shutterstock

4. Yogurt

One of my favorite alternatives especially when it comes to soups, creams, pasta and stews, add a couple of tablespoons of natural yogurt it may be salvation. Among its greatest advantages is a method valued for its neutral flavor, that contribute healthy consistency and creaminesse, since it provides proteins of high biological value and beneficial fatss for health.

Yogurt. / Photo: Shutterstock

5. Transform the recipe

Don’t be afraid to experiment and transform the recipe adding foods that are distinguished by their high starch content it can be a pleasant surprise. Not only will that unpleasant salty flavorwill do more nutritious, colorful and abundant your foods. Some of the best recommendations are products like pasta, rice and quinoa.

Quinoa salad.
Quinoa. / Photo: Pixabay

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