Salt: lope to hang in grams?

[SALT]

SALT (sodium chloride or sodium chloride - NaCL).
The oldest of the spices. The chemical composition of salt is the same for all mining places, but several types are distinguished in cooking, which differ in taste depending on local impurities.

1. Table salt got its name from the method of production - boiling of salt solutions.

2. Rock salt - grayish, unrefined, containing a large amount of natural minerals and harmless impurities. Rock salt is marketed in large crystals and, in general, poultry, fish and dishes are baked in it (or on it) in chillies (halves of mollusk shells). In Hawaii, where such dishes are especially common, this salt even has its own name - Nti.
Stone (mined in Germany, Austria, Poland) - highly valued in Europe as a dining room and for cooking sausages, etc.
Kamennaya (Russia) - 1st place - Iletskaya (South Ural) and Usolskaya (Siberian); 2nd place - Baskunchak, sedimentary.

3. Sea salt - obtained by evaporation of sea water. Even the ancient Greeks believed that "the sea washes away ailments." Sea salt contains a whole arsenal of minerals - about 37 elements of the periodic table! In addition to the beneficial properties, sea salt, in comparison with ordinary salt, tastes much better, is more concentrated, and therefore more economical to use. Unrefined, it has a gray color, which is why it is called "gray salt". The best varieties of sea salt are produced in France, England and Hawaii.

Hawaiian salt evaporates naturally from the salt lagoons under the influence of sun and wind. It is collected by hand, and two of its types are especially famous - black (Hawaiian Black Sea Salt) with particles of volcanic ash and red (Hawaiian Red Sea Salt) with particles of red clay. Both species are especially rich in minerals and trace elements. The taste of Hawaiian salt is unusual - a scorching bright flash of salt ends with a delicate sweetish aftertaste.

Epsom salt- English Maldon Sea Salt is mined in the Moldon County in Essex in the south-east of England. Since 1882, in Moldona, many family businesses have been boiling sea salt in huge boilers over an open fire. The soft fluffy snow-white crystals of Epsom sea salt are drier than French miners, and the price is much lower.

French salt. It is France that undoubtedly takes the first position in the list of producers of elite sea salt.
Among the brands appreciated by connoisseurs, one can distinguish Fleur de Sel Ca-tagdie (literally: "Camargue salt flower") - salt collected by hand from small salt lagoons in the Camargue region in the ancient Rhone delta in the south-east of the country. The Camargue is known as a nature reserve for migratory birds.
Esprit du Sel (literally: "spirit of salt") is also famous - salt, also collected by hand on the island of Re in the Atlantic Ocean. The salt industry has been practiced on the island since the 7th century. Salt is harvested in summer, when the fresh scent of the sea mixes with the sweet scent of violets in the air. The product is snow-white and brilliantly clean.
Sel de Guerande is considered the best - sea salt from Guerande, since the time of Karl Velky it has been extracted from sea water by the inhabitants of the Atlantic coast of France in Guerande in the south of Brittany. Even the name is clearly associated with salt and comes from the Breton Gwenn Rann - White earth. The technique of manual collection of sea salt has been formed here for many centuries, and this laborious process is optimally adapted to the peculiarities of the area and the climate. As the Bretons say, salt is a child of the sea, sun and wind.Salt crystallizes in specially built ponds on the ocean shore, and the hotter the sun beats and the fiercely the wind blows, the more salt is born. Collectors traditionally, as in ancient times, shovel salt with wooden shovels to the edges of the ponds. When it dries in the sun, it is transferred to trolleys and brought to one place.
Sel Gris gray salt is collected in Guérande in the form of large crystals with particles of sedimentary clay. Its color is due to the bottom soil of the ponds, but it is still unknown why lighter salt is formed in some ponds than in others. However, color is not an indicator of quality, for example, connoisseurs prefer to buy exactly gray salt, because it contains an amazing algae, an inhabitant of reservoirs with a high concentration of salt - salt dunaliella {Dinaliella salina), rich in carotene and possessing a special unique smell.
Both large and small Sel Gris, ground with stone millstones, go on sale. Sel-Gris is used in soups and sauces, in cooking vegetables, rice and pasta. In addition, the large Sel-Gris is very popular as bath salt.

"Queen's Salt") (both in quality and price!) Fleur de Sel (literally: "flower of salt") is considered among the gourmets of the whole world - white salt with thin fluffy, snowflake-like crystals that melt in the mouth (it has recently appeared on our shelves) ... Fleur de Sel is formed only under special weather conditions - with an abundance of sunny days, low humidity and a slight wind blowing in one direction. Only a combination of all these factors creates a miracle - the finest salt "snowflakes" are formed on the surface of the pond in a day. The wind drives them together, and in the evening the pickers carefully shovel the "crop".

Spanish (near the city of Cadiz) - all over the world it is considered indispensable for salting sea fish. This salt, which has large, transparent crystals, dissolves extremely slowly and gradually in water, which is why the brine (brine) acquires a delicate, unsharp, but extremely stable, uniform taste, and the food product obtained as a result of salting is well stored and does not deteriorate or premature drying out.

[4. Russian salt]

4. Russian salt by quality, they are divided into grades: extra, superior, first and second.

"Extra" or "vacuum" salt, - the purest and finest, it contains the least amount of impurities and therefore is used for salting butter, meat and fish delicacies. The color of this salt is white; for other varieties, grayish, yellowish or pink shades are allowed - it depends on the deposit.
Despite the attractive type of "extra" salt, it is inferior to coarse salt both in taste and in the content of iodine, magnesium, potassium, zinc, selenium and a number of other macro- and microelements necessary for the human body.

Iodized salt It is generally recommended for use in areas where natural sources of iodine are scarce. Iodized salt - table salt with the addition of sodium and potassium iodides. However, despite its medical usefulness, in many cases it does not improve, but even worsens, the taste of dishes and canned foods. Moreover, the highest grade iodized salt is generally unsuitable for cooking hot dishes, especially soups. It cannot be used for salting and pickling.

Any crystalline salt not only cleaner, but also has a more restrained "salinity" than fine, powdery evaporated or sedimentary;

Coarse salt has a more pleasant taste than finely ground;

Fine ("refined" finely ground and refined) salt, as well as iodized, impairs the preservation of pickles and pickles, and is completely unacceptable for salting any fish, in hot dishes, especially in soups and stews, which it simply spoils, imparting excessive harshness to them.

[Salting rules (general culinary rule)]

Food products, unlike water and oil, have the ability to absorb a huge amount of salt, therefore, when salting and pickling, it is required to scrupulously observe the salt consumption rates, otherwise salting is inevitable;

Fine powdered salt is completely unacceptable when salting any fish.Violation of this rule leads to a sharp deterioration in the quality of modern salted fish products, to a change in their traditional taste.
Salting rules (general culinary rule) according to Pokhlebkin:

It is known that salt dissolves almost equally easily in both cold and hot water. From this, in culinary practice, an appropriate conclusion should be drawn: once in a liter of water only 3.5 g of salt dissolves freely, regardless of whether it is cold or boiling water, then, therefore, adding hot water, for example, when salting vegetables, we do not we can dissolve more than the volume of salt that is accepted. This means that any amount of salt in excess of the 3.5 g norm will inevitably precipitate and from this sediment, at an increased concentration, will be drawn into vegetables intended for pickling. This means that by increasing the concentration of salt above the norm of its solubility in water, we turn all the excess of this norm to food products in the brine, which, unlike water, have the ability to absorb incredible amounts of salt.

SALTING (SALTING) That is why salting, exceeding the norm of salt in water, is so dangerous: excess salt will not remain in the solution - all of it, no matter how much of it, will be drawn into food raw materials, be it fish, vegetables, meat or mushrooms. That is why, during salting and pickling, it is so important to scrupulously observe the salt norms for each type of food raw material separately, otherwise salting will certainly occur, all excess will be drawn into food products. It follows from this that salt to the limit of salt dissolution in water is safe, but beyond this limit it is dangerous, if you do not take into account the nature of the products intended for salting, their norm and do not exercise caution.

IN WATER. Once a certain volume of water can contain only a strictly defined amount of salt, then with a decrease in water in any dish, the products in it, except for water, will become saltier if the water evaporates. For all the salt in the water will enter the food completely. That's why it is best to salt soups, cereals, gruel, sauces, that is, all liquid, semi-liquid and thick hot dishes cooked in water, only when they are completely ready, but not at the beginning or during cooking. After all, then it is not yet clear how much water, liquid will remain in the dish at the end of cooking, when this dish is completely ready. Any liquid shortages, sometimes only 100 or 50 ml per serving, invisible to the hostess, significantly affect the proportions and concentration of salt in the soup solution and sometimes become sharply perceptible to our taste organs, although formally, from a purely quantitative point of view, these changes are difficult to fix as noticeable and serious.

IN OIL. Salt reacts differently to solubility in oils. No matter how much salt is poured into the oil, no matter how high the temperature is reported to the vessel where the oil is (frying pan, cauldron, pot), after the final heating of the oil, a strictly minimum amount of salt will enter it, and all that is superfluous to create taste harmony will remain lie undissolved at the bottom of the pan. Therefore, no matter how much salt is poured into the pan, where fish or vegetables, meat or flour products are fried in oil, the oil itself will not become saltier from this, nothing "superfluous" will enter it, the salt concentration in it will not increase. Therefore, it is safe to fry in "salted" oil, it will never get too salty.
That is why, when frying meat, fish, in the beginning, salt the oil rather steeply (with interest, with a hike), on which to fry, and not the products themselves, which will be fried. Salted butter will salt them as much as is necessary to create a good taste. If you start to salt the food product itself that is being fried, that is, sprinkle salt on top of it, then mistakes are possible: oversalted or undersalted, especially if vegetables and potatoes are fried, which can absorb a lot of salt.

CULINARY RULE OF SALTING. Thus, it is not difficult to deduce a general culinary rule that is extremely easy for practical memorization and application:
- boiled food, especially soups (with the exception of only fish, especially fish soup), salted after they are ready,

- fried food - until its final readiness, and even not only until readiness, but also better at the very beginning of cooking, and even better before the very preparation, before the appearance of the product itself intended for frying in a frying pan, when oil is only present and heated there.

Although salt, in principle, does not change its taste, remaining always as salty as nature made it, nevertheless, in different deposits, salt has subtle, but aromatic-taste differences recorded by our organs of touch and taste, which are associated with minor impurities of other mineral or organic matter.
These impurities can give salt either a particularly pleasant or, on the contrary, a harshly unpleasant property or shade. As a consequence, it is also possible to either correct or give a new taste to any table salt and generally to deliberately improve its taste.
So, salt with an unpleasant taste, harsh, is recommended to be reheated in a clean, dry enamel pan, sprinkling it on a sheet of white unlined paper placed on the bottom of the pan.

THURSDAY SALT (for Easter) Salt can be given an extremely pleasant shade of taste by burning it in an enamel pan, mixed with leavened milk, and then sifting and sifting out the dried thick. This is the so-called "Thursday salt", which was previously eaten only once a year - on Easter, used with boiled dishes - veal head, jellied and jellies, boiled eggs, boiled beef.

TIPS FROM CHEF I. LAZERSON

- Salt is put in food in such quantity:
● - for 1 kg of minced meat or fish - 2 teaspoons;
● - for 1 kg of flour for making sour yeast dough for pies - a little more than 1 teaspoon;
● - for 1 kg of flour for making yeast dough for pancakes - 1 '/ g teaspoon;
● - for a glass of rice - 1 teaspoon.

- You need to salt the dishes:
● - meat broth half an hour before readiness,
● - fishy - at the beginning of cooking,
● - mushroom - at the end of cooking,
● - jellied dishes - immediately after the end of cooking,
● - peas and beans, - when boiled and soft,
● - peeled potatoes - when it boils;
● - fried meat in pieces - when it is completely cooked, large pieces - before putting it in the pan,
● - fish - 15 minutes before frying,
● - vegetables - just before frying,
● - ears of corn - at the very end of cooking.

- Do not salt the meat long before cooking - this causes premature juicing, which impairs the taste and nutritional value of the meat.

- When cooking peeled potatoes and fresh vegetables, with the exception of beets, salt is added at the beginning of the heat treatment to prevent leaching of mineral salts. When boiling beets, salt is not added to the water, as salt impairs the taste of beets.

- IN fried sliced ​​potatoes - only when it is almost ready.

- Sauces usually cooked in broths, so they already contain salt. Salt is added to taste before the end of cooking. If the sauce is too salty, put a raw potato in it, add a lump of sugar 5 minutes before serving.

- Salted meat before cooking, soak for 5-12 hours (twice as much water as meat). Depending on the size of the piece and the degree of curing of the meat, the water is changed three to five times.

- Save the soup you can prevent salting by dropping a gauze bag with any porridge cooked without salt (for example, rice) and boiling it; or adding a piece of refined sugar; or by adding a few peeled raw potatoes and cooking for 10-12 minutes.
Add a pinch of salt while whisking cream or egg whites for a fuller, more firm feel.

[SEA SALT (purchase memo)]

SEA SALT (purchase memo)

►Hawaiian salt
● - black (Hawaiian Black Sea Salt) with volcanic ash particles
● - red (Hawaiian Red Sea Salt) with particles of red clay.
Epsom Salt - English Maldon Sea Salt
►French salt
● - Fleur de Sel Ca-tagdie (literally: "Camargue salt flower")
● - Esprit du Sel (literally: "spirit of salt")
● - Sel de Guerande is considered the best - sea salt from Guerande,
● - In Guérande with □ robbed:
● - gray salt Sel Gris in the form of large crystals with particles of sedimentary clay
● - Fleur de Sel is considered the "Queen of Salt" among gourmets around the world (literally: "flower of salt")
►Spanish (near Cadiz) - all over the world it is considered indispensable for salting sea fish.
►Stone (mined in Germany, Austria, Poland) - highly regarded in Europe as a dining room and for cooking sausages, etc.
►Kamennaya (Russia) - 1st place - Iletskaya (South Ural) and Usolskaya (Siberian); 2nd place - Baskunchak, sedimentary.

[Daily norm of pure salt]

Salt is involved in the most important physiological processes in humans and animals. It is found in saliva, gastric juice, bile, lymph. The presence of salt in the blood provides the necessary osmotic pressure, on which the normal vital activity of cells depends.

The body of an adult contains 200 grams of salt. Almost all the organic mineral salts that our body needs are found in sufficient quantities in ordinary food. Only NaCl is missing in it. This is why we have to add table salt to our food.

Each person consumes 6-8 kg per year. Salts.

Perhaps, none of the food products is used in such small quantities and does not have such a huge importance in life as table salt.

Daily norm of pure salt for an adult it is 5 g, and for a child no more than 3 g. Try not to overdo it with salting baby food. It is much better if your baby gets the amount of healthy salt per day from vegetables and fruits. Remember that the benefits of salt are great, but the harm of salt to the human body is also significant.

The daily salt intake is about 15 grams, and this amount also includes sodium chloride, which is contained in foods: in meat and fish, in bread and vegetables, in cottage cheese and cereals.
Experts in the field of nutrition have roughly calculated that the foods that make up the average daily human diet include about 10 grams of salt. Consequently, 5 grams or about half a teaspoon is left for salting dishes.

[when interacting with spices, much less salt can be consumed than usual,]

Spices and salt
Spices are constantly used along with salt. For their correct application, it is important to know how they interact with it.

First of all, it matters in which of the media the salt is introduced - acidic, water, oil, alcohol.
Everywhere, salt enhances the effect of spices, increases their extractiveness, but this is especially noticeable in acids and water. This is why, for example, a spice soup should be salted more carefully than the same soup without spices, or a roast with the same spices dissolved in oils. Hence it is clear that when interacting with spices, much less salt can be consumed than usual, which, by the way, is not always taken into account in culinary recipes.

At the same time, undersalting in the presence of spices in a dish is even more unpleasant than undersalting food without spices, since the spices stand out too much on a completely fresh basis.

Consequently, there is no absolutely direct relationship between the amount of salt and spices, and here a lot depends on the chef's intuition and subtlety of taste, on how well he will manage to find the “golden mean”.

It is important, however, to emphasize that spices, having an undoubted effect on reducing the norms of salt in a dish, make it possible for the body to receive less salt and thereby not only directly (through the urinary and perspiration systems of the body), but also indirectly prevent the body from oversaturation with salts.

At the same time, spices also contribute to the improvement of the consistency of food products, since their production with less salt makes the products juicier, tender, soft, tasty, since natural juices are better preserved in them. Even such a salt-loving food product, like fish, allows a decrease in the salt rate during cooking and frying, if you increase the dose of spices, that is, to some extent replace salt with them.The best substitute composition in such cases is for fried fish a set of dill, onions, thyme (or thyme), and for boiled fish - of onions, leeks, black pepper, anise, parsley, dill.

Finally, salt, as you know, slows down boiling and, consequently, the cooking of the product, and spices - somewhat speed up this process. Therefore, when cooking with a reduced salt rate and with an increased proportion of spices, the cooking speed and product readiness increase.

[Salt intake]

Salt intake
First of all, there are average salt intake... They are usually indicated in cookbook recipes, and even more so in the layouts of dining rooms, public kitchens.

However, one must be able to read such instructions correctly: there are norms of salt that are absolutely necessary for preparing a dish, and there are norms of salt for imparting taste.
The former are invariable and obligatory, the latter can vary greatly.
Before you start cooking, you need to carefully read the recipe, study it from the point of view of salting, clearly imagine how much, when and how to salt, and only after that start cooking.

Let's say there is no indication of the amount of salt in the dish in the recipe. This means that the dish is salted only for taste and the cook here must rely on his experience and intuition.

The vast majority of both liquid and solid foods are salted at the end of cooking, or at least towards the end of cooking. This rule alone guarantees the correct use of salt.
When the dish is almost ready, you can salt it without being mistaken: its volume will no longer change, the excess liquid will not boil away, the consistency of meat, fish, vegetables will be such that salt will evenly and quickly penetrate their tissue.
In a word, salt at the end of cooking is both reliable and convenient - there are fewer mistakes.
But salt at the end of cooking is also necessary because it speeds up the cooking of products, or rather, less delays it.

There are even products that need to be salted only after cooking, after being completely cooked. These products are legumes: beans, beans, lentils, peas, mung bean.

Salt is used at the beginning of cooking only in two cases:
- firstly, when preparing a medium (water, broth, milk) for boiling flour products or products in a flour casing (noodles, noodles, pasta, dumplings, dumplings, manti, dumplings, lemish, khinkal, dumplings, sorcerers, kundyums) and ,
- secondly, when cooking fish soup or boiled fish.
In these cases, the liquid is salted before all other components - fish, vegetables, spices - are dropped into it.

Salt cool, twice as much as usual, all fillings in pies, pies, stuffed cabbage, dolma. It is taken into account that part of the salt, sometimes either dissolves in water in which the dish is boiled or stewed, and remains in this broth either as a waste or as a sauce.

Sauces that are expected to be used as a seasoning, they are also salted somewhat stronger than the usual norm, especially if they are intended for boiled dishes - meat, fish.

The rest of the dishes are salted a little less than it subjectively seems, and then, when served and cooled to the desired temperature, they acquire a normal degree of salinity.

It should be noted that in different publications some of the advice may turn out to be contradictory, so each housewife, gaining experience in cooking, finds her own rules when handling salt.

You should adhere to the average norms of salt intake: 5 g - for 500 g of the first course (one serving), 4 g - for 300 g of the second (one serving).

[Salt filling rate:]

Salt filling rate:

Ready-made soups, sauces, broths.
- for 1000 grams of ready-made soup 6-10 g (meat, fish, borscht)
- in milk soups per 1000 grams - 6 g,
- in mashed soups per 1000 grams - 6-10 g
- in cold soups - 3 grams per 500 grams serving
- in sauces for 1000 grams of ready-made sauce - 10 g.

The broth is salted 30 minutes before the end of cooking.
Fish broth - at the beginning of cooking.
Sauces are usually prepared in broths, so they already contain some salt. Before the end of cooking sauces, salt is added to them to taste.
When adding salt to dishes, consider the following: if the broth is prepared from salty products, then it should not be salted at all or salt should be added in smaller amounts.

[Chicken, game, rabbit]

Chicken, game, rabbit
- chicken, game, rabbit - 12-19 grams of salt are taken for 1 kg of meat

[A large piece of meat for roasting.]

A large piece of meat for roasting.
In order not to be mistaken with the amount of salt for baking meat in a piece, ham, boiled pork, it is customary to use salt in an amount of 2.5% by weight of meat or:
- for 1 kg of meat 20-25 grams of salt.

If the meat is sprinkled with salt and left for a while, a salty salt liquid forms at the bottom of the dish, which should be poured out.
If the meat is used immediately for baking, there is enough salt to get completely salted and tasty meat, there will be no undersalted or salted meat.

[Minced meat, cutlet mass]

Minced meat, cutlet mass
- from the liver for pâté - for 1 kg of mass 15 gr. salt
- cutlet mass - for 1 kg of mass 15-18 grams of salt
- minced meat for meatballs - for 1 kg of minced meat 15-19 grams of salt
- minced fish cutlet - for 1 kg of minced meat 12-19 grams of salt

Breaded semi-finished products - before breeding.
Meat and fish natural semi-finished products are salted before frying.

[Seafood]

Seafood
Boiled squid - for 1 kg of squid, 2 liters of water are taken, 20-40 gr. salt.
Boiled shrimps - 1 kg. shrimp is taken 3 liters of water, 150 gr. salt.
Boiled lobster necks - 1 kg. lobsters take 2 liters of water, 100 gr. salt
Boiled mussels in the shutters - 1 kg. mussels take 2 liters of water, 100 grams of salt.
Boiled scallop fillet - 1 kg. scallops are taken 2 liters of water, 60 grams of salt.

[Vegetables]

Vegetables
- boiled potatoes and vegetables - 10 grams per 1 liter of water
- beets, carrots, shelled peas - boiled without salt, since salt impairs the taste and slows down the cooking process.

When boiling peeled potatoes, salt is added at the beginning of the cooking process to prevent leaching of mineral salts.
All vegetables are salted before frying, with the exception of potatoes, which should be salted at the end of cooking.
Legumes are salted after softening, otherwise they do not boil well.

[Pasta (pasta, noodles, vermicelli and others)]

Pasta (pasta, noodles, vermicelli and others)
Pasta is boiled in a large amount of boiling salted water (for 1 kg of pasta, 6 liters of water, 50 g of salt are taken).
To prepare baked dishes, pasta is cooked without throwing it back in a small amount of water (for 1 kg of pasta, 2.3-3 liters of water and 30 grams of salt).

[Eggs]

Eggs
Egg powder (melange) pour cold water or milk (based on 100 grams of powder, take 350 ml. water, 4 grams. salt), stir and set to swell for 30-40 minutes.

When cooking in shell eggs are immersed in boiling salted water at the rate of 10 eggs, 3 liters of water, 40-50 grams of salt.

When cooking without shell vinegar and salt are added to the water at the rate of 16 grams. 9% vinegar, 10 gr. salt per 1 liter of water, bring to a boil and quickly release eggs one by one (no more than 10 pieces).

Omelettes - salt is added at the rate of 0.5 grams per 1 egg.

[Cottage cheese]

Cottage cheese
When cooking 1 kg. cottage cheese put 10 gr. salt.

[Cereals]

Cereals
Approximate norms of water and salt for cooking various cereals (per 100 grams of cereals):

Buckwheat crumbly - 2.1g
Buckwheat viscous - 4.0 g

Millet crumbly - 2.5g
Millet liquid - 5.0 g

Rice crumbly - 2.8 g
Rice viscous - 4.0 g
Rice liquid - 6.5 g

Pearl barley crumbly - 3.0 g
Barley viscous - 4.5 g.

Barley crumbly - 3.0 g
Barley viscous - 4.5 g.

Oatmeal viscous grain - 4.0 g.
Liquid oat grain - 5.0 g.
Oatmeal flakes Hercules viscous - 4.5 g.
Oatmeal flakes Hercules liquid - 6.5 g.

Semolina viscous - 4.5 g
Semolina liquid - 5.5g

Wheat crumbly - 2.5 g
Wheat viscous - 4.0 g.
Wheat liquid - 5.0 g.

Corn crumbly - 3.0 g
Corn viscous - 3.5 g.
Corn liquid - 5.0 g.

Sago crumbly - 3.0 g
Sago viscous - 4.0 g.

Salt is added to the liquid before laying the cereal.
For milk porridge, a smaller amount of salt is used; salt should also be added to sweet cereals for taste, but in minimal quantities.

[Flour products]

Flour products
Dough for dumplings - 2 g is placed on 100 grams of flour. salt (including water, eggs)
Dough for dumplings - 1.7 g is placed per 100 grams of flour. salt (including eggs, milk (water))
Dough for pancakes, pancakes, pancakes - 2 grams are placed on 100 grams of flour. salt (including milk (water), eggs, sugar) per 1 kg of flour for glare and pancakes - 15gr 1.5 teaspoon
Dough for noodles - 2.7 g is added per 100 grams of flour. salt (including water, eggs).

For boiling pasta for 1 liter of water -1/2 teaspoon of salt.

[Yeast dough]

Yeast dough
- 1kg flour for cooking yeast test for pies -10g salt-1 teaspoon
-1kg flour for butter sweet dough - 8 g-2/3 teaspoon
-1kg flour for dough for cakes and cakes - 4gr-1/3 teaspoon

[Table salt when preserved]

Table salt when preserved
Salt, although weak, has antiseptic properties. The development of putrefactive bacteria stops only when its content is 10 ... 15%. This property is widely used in the food industry and for preserving food at home.

For example, the pickle for pouring cucumbers is prepared with the same strength as for green and brown tomatoes, that is, 7-8 kg of salt per 100 liters of water (700-800 g per 10 liters).
When salting red and pink tomatoes, the brine is made a little stronger - up to 10 kg of salt per 100 liters of water. When pickling cabbage per 100 kg, take 2-2.5 kg.
A certain weight ratio exists for other vegetables as well.

The main condition for this is the limiting salt content. It is undesirable to use more and less than a certain norm of salt when salting, pickling, canning, since the product may turn out to be spoiled.

For salting, mainly coarse rock salt is used, fine salt (especially iodized) softens vegetables, makes them soft and friable.

[Salting mushrooms]

Salting mushrooms
Average salt consumption is 30-50 g per 1 kg of mushrooms. Sometimes part of it (but not more than half) is used in the form of a cold solution (in boiled water).
Milk mushrooms, whites, volushki, russula, honey agarics, valui - 45 g per 1 kg of boiled mushrooms
Porcini mushrooms, boletus boletus, aspen mushrooms, honey agarics, boletus - 40-50 g of salt per 1 kg of boiled mushrooms
Ryzhiki, russula - 40 g per 1 kg of boiled mushrooms

For salting, mainly coarse rock salt is used, fine salt (especially iodized) softens the mushrooms.

[Corned beef]

Corned beef
There is a rule for the ratio of salt, sugar and spices.
for 300 grams of fresh meat we take:
- salt - 2 measuring teaspoons (fine salt 8 grams, coarse salt 7 grams)
- sugar - 1/4 tsp or 1/4 of 5 grams (or 1.25 grams)
Instead of white sugar, brown (yellow) sugar, honey, black syrup (molasses) can be added to the saline solution.

For salting, mainly coarse rock salt is used, fine salt (especially iodized) softens the meat.

[Red fish in a piece (salmon, trout), sturgeon in a piece]

Red fish in a piece (salmon, trout), sturgeon in a piece
There is a rule for the ratio of salt, sugar and spices.
For 1-1.5 kg of fish in a piece, you need:
- sea or coarse salt - 4 tbsp. l without slide
- white sugar - 2 tbsp. l without a slide.
For salting fish, sea salt is used mainly, or coarse rock salt. Fine salt, especially iodized salt, softens the fish.
After salting the fish for 1-2 days, the excess salt can be removed from the fish.

[Admin]

Admin, as always . I always have problems with salt, so I drag the Temka into bookmarks. Now I won't overdo it. Thanks again. +1

[Admin]

Admin, I bring to your collection one more novelty that has just appeared with me. In the fall, at the end of October, another SIAL exhibition dedicated to new products in the field of food was held in Paris. And one of the three Grand Prix there was won by this USEFUL black liquid salt, invented in Italy

🔗

This is a spray solution of sea salt, coal obtained from the burning of coconut shells and volcanic lava.

You can also add Himalayan salt to your wonderful list:
200-250 million years ago, two continents met: modern India and Eurasia, as a result of which after a while the highest mountains in the world - the Himalayas - were formed. And salt deposits that used to be the ocean, due to the movements of the earth's crust, were increasingly thrown out closer to the surface, simultaneously mixing with magma and, thus, enriching themselves with various microelements. Therefore, Himalayan salt is pink in color and is one of the healthiest types of salts on the planet, as it contains from 82 to 92 trace elements.

[Admin]

Admin, I bring to your collection one more novelty that has just appeared with me.
This is a spray solution of sea salt, coal obtained from the burning of coconut shells and volcanic lava.

Larissa, thank you very much for the "personal contribution"

Yes, indeed, an interesting version of the spice, I will see it on sale, I will definitely try

[author]

You can also add Himalayan salt to your wonderful list:

author, Thank you!

I have such salt, but I keep forgetting about it, and will not try it in any way.

And here is one of the gourmet versions of Royal Salt - Salt Flower with tuna caviar, Flor de sol con hueva de atun.

🔗

"Flor de sol" sea salt crystals are grown using manual labor, literally like flowers. This salt also participated in SIAL in 2008 and is recognized as the best salt in the world. Usually sold in original egg-shaped containers

Yoprst, how much does it cost ??

Yoprst, how much does it cost ??

Gift

And black?

And black?

Aha! Here is from the Internet about Flor de Sal:

"This type of salt is considered the best of all sea salts, it is formed only on hot and windy days in the form of a thin layer on the surface of the water. And it is removed by hand with a wooden spoon. If this salt is not collected in time, then its crystals will sink to the bottom, and it will turn into ordinary sea salt Flor de Sal is only mined where the necessary conditions for its formation are combined, for example in Ses Salines in Mallorca or in Portugal's Algarve region or Bretagne in western France Salt is marketed without any processing.

Gourmets highly appreciate this salt not only for its special taste, but also for the content of calcium sulfate and magnesium sulfate in it, which are not present in rock salt. Due to its unusual structure, it cannot be used in grinding mills or salt shakers, it is too wet for this, and its crystals or flakes simply melt in the mouth. The extraction of this salt from one pond is a maximum of 20-30 kg, although you can get only 2 kg per day. For comparison, about 800 kg of ordinary sea salt can be extracted from the same basin in three weeks. "

And here's another: "The most famous chefs in the world prefer to create their masterpieces with the addition of Fleur de sel. It is most often used in the preparation of salads from fresh vegetables, fish and grilled. The most interesting thing is that even confectionery and sweets are sprinkled with this salt.
Fleur de Selle has a very light salty taste and is often called the kiss of the ocean. And this natural delicacy is worth more than gold. "
P.S. Do not think that I am making mistakes when I spell the name in different ways, just somewhere in Spanish, but somewhere in French.

And Louis 14 always carried a bag of such salt with him, and he was a famous gourmet.
It really tastes differently than usual.

Yeah .... I found it in a tyrnet store - 300 rubles for 80 gr

To the pile in our collection - red Hawaiian salt

/]

This is a spray solution of sea salt, coal obtained from the burning of coconut shells and volcanic lava.

actually read six times.
It sounds SO cool .. no words :-)

Share your experience of regular use of Sea Natural Salt, iodine-free.
How does this affect health? Decrease in iodine in meals.
Thank you

Share your experience of regular use of Sea Natural Salt, iodine-free.
How does this affect health? Decrease in iodine in meals.
Thank you

As a rule, sea salt is used for fish and seafood, i.e. sea-sea salt especially for salting fish, for example

Homemade salted salmon from Admin (Admin)



Iodized salt is more needed by those who have prerequisites and health problems for this - they need a doctor's consultation. Iodized salt should not be used for preservation as it makes vegetables soft.

The best salt for daily use is rock gray salt.
In many cases, especially for marinating meat and fish, I use my

Cooking salt (curing mixture) (Admin)



Ready-made meat and fish become much tastier.

[Black salt (Thursday)]

and we have one like this
Black salt (Thursday)





Structure:
Table salt, white cabbage, oatmeal.
Application:
It is used in food like regular white salt.
It is obtained by calcining in a Russian oven on birch wood, a mixture (oatmeal, cabbage leaves and table salt).
In the process of firing, the calcium content rises, due to the combustion of the above products, it becomes more crumbly, after calcining, it already contains fine-pored coal, which removes toxins and toxins from the body.
It is useful for people suffering from hypertension, obesity, kidney disease, helps with constipation.

For a long time it was believed that the recipe for making black salt was irretrievably lost. It turned out not ... There are still people who sacredly honor the traditions of their ancestors and carefully preserve ancient recipes. One of these people is Sergei Nikolaevich Laptev. He learned about black salt in the Valaam Monastery, and since then has been eager to revive its production. As expected, he burns a mixture of salt with rolled oats and cabbage leaves in a Russian stove, obtaining a wonderful natural product at the end, without any synthetic additives.

Doctors warn us not to eat a lot of salt - it causes stagnation of fluid in the body, preventing the kidneys from excreting harmful substances. Hence the repeated intoxication of cells, and edema, and increased blood pressure.
And black salt, burnt in a furnace, is freed from excess chlorine, heavy metals and organic compounds, and has much less harmful effects on the body. Moreover, black salt, due to the presence of fine-pored coal, has sorbent properties.

It is unlikely that our ancestors, burning salt, knew about all this. Most likely, they cooked black salt, because it became more aromatic and tastier from this. Or, perhaps, their instinct prompted them that it would be more correct and better for health.

[If you completely abandon it, switching to natural marine, not iodized, how will this affect the body?]

Thanks for answers. I read it carefully.
The crux of my question:
The usual common store salt is iodized. Is it not casual that they sell exactly this?
If you completely abandon it, switching to natural marine, not iodized, how will this affect the body?

If you completely abandon it, switching to natural marine, not iodized, how will this affect the body?

Not if you use "Iodine active" or food containing natural iodine.

A real storehouse of iodine is sea fish: salmon and flounder, cod, halibut and sea bass, herring and tuna. Each of these species contains up to 70 mcg of iodine. The recognized leader here can be called cod liver, which is enough to eat 180 g per day, so that the daily requirement for a trace element is more than replenished. In addition to fish, squid, crabs, mussels, shrimps, oysters and other seafood are good "suppliers" of iodine for the body. And, of course, fish oil: in this product, the iodine content reaches - think about it! - 770 mcg.

If you completely abandon it, switching to natural marine, not iodized, how will this affect the body?

Only a doctor will tell you this, based on your personal data, analyzes. You need iodine along with salt, or a complete order and do not need to take extra. After all, iodine is found not only in salt, but in other foods

I baked bread in a bread maker.
Replaced salt with natural sea salt.
The bread rose very high, then fell by about 1/3 (!), Forming a void.
Is salt the reason?
Earlier, on ordinary iodized salt, the bread did not fail.
Thank you

Does anyone bake bread on non-iodized salt? How are the results?
For example, on Black?
Also, Black has varieties (surfed the Internet), for example Saladnaya.
Which Black should / should I use?
Thank you

[Iskatel-X]

Iskatel-X, I bake on ordinary salt, Iletskaya
I use black for additional salting of dishes, salad, second, if necessary

And why should this salt be heat treated?
Bake on a stone and sprinkle with the salt you like.

The bread rose very high, then fell by about 1/3 (!), Forming a void

stood
the water / flour ratio is incorrect
Yeast (a lot)

[Lelka.]

Lelka.
Thanks for the clarification!
I'll deal with the proportions. There is definitely a lot of yeast. All because of ch. L .: with a slide / without a slide ...
The scales show such low weight incorrectly. Are needed with a maximum weight of up to 15-20g, probably. With this, I have a branch in my friend.
Exactly, not salt is the reason.

Dealing with salt. I am looking for the best / most useful alternative to store-bought iodized, for baking and all other dishes.
Now I use marine natural fine. For salting - large.
I am studying this very useful topic!
It turns out the best - Black?
Does anyone bake this? Regularly?

Tatyana

I bake on ordinary salt

We use bread every day!
It should be as useful as possible!
I used the usual one until I went into this topic ...

[Tanya - Admin]

It should be as useful as possible!

Tanya - Admin right, about what will be useful for you, only the doctor will tell (after examination and testing)

So I also leaned on everything iodized - it’s useful, and then it turned out that I couldn’t