What to do if oversalt the soup: saving lunch!How to make the soup do not overdo it – all the secrets of the experiencedcooks

Вт, 24 май 2016 Автор: Инна Квашина

Cooking requires very careful and careful use.

Excessive amounts of them can hopelessly spoil the taste.
the dishes.

However, even the most experienced mistress at least once in a lifetime
spilled soup.

But how to save him from salting, not everyone knows.

What to do if oversalt the soup: it all depends on what

The principles of how to pickle dishes depend on what
you cook. Nedosol less dangerous than peresal.

Broth is the basis of cooking, without which it is impossible
cook soup, borscht, solyanka, i.e. full delicious lunch.
Разберемся, как же все-таки правильно солить различные виды bouillonа
and what to do if oversalt soup.

Мясной bouillon — традиционно готовится из
pork or beef, as well as other types of meat. Turns out
beautiful, rich soup. Также такой bouillon используется при
cooking sauce for meat, jelly and gravy. Salted meat soup
bouillonа за 20-25 минут до окончания варки. This will contribute
тому, что bouillon останется прозрачным и сохранит в себе всю
product value. Immediately do not pour out the entire amount, but add
little by little so you can adjust the amount of salt to your

Куриный bouillon — это легкий супчик, который
It is recommended to give even small children and people who
are on a diet or postoperatively. Такой bouillon
ideal for sauces, risotto and even fish dishes. Salt
its recommended at the end in order to preserve all the nutritional
properties of the chicken.

Рыбный bouillon (уха) — готовится из
components of the fish (bones, heads, fins). Will also be
очень вкусной и насыщенной рыба, приготовленная в таком bouillonе.
For gourmets will be a real find seafood soup. Salt
these species at the very beginning even before the addition of various
ingredients. Это такой вид bouillonа, в котором небольшой избыток
salt taste does not spoil. The reason is that the members
ingredients will also take away some of the salt.

Овощной bouillon — это полноценная замена
мясных bouillonов на постные и вегетарианские the dishes. This soup
It is made only from vegetables and herbs. Salt его надо в самом начале,
so that the vegetables do not lose their shape. And here, for example, green borscht from
Sorrel must be salted after it is dropped
sorrel. The fact is that this herbaceous plant produces a very
lots of acid and with the addition of salt you need to be very

Грибной bouillon — готовится из различного вида
mushrooms, both dried and fresh. Salt его надо уже в самом
late, so that the mushrooms do not absorb all the salt.

Experienced culinary housewives offer a little salt in the dishes.
beginning, and then dosolit to the desired state at the end.

What to do if oversalt the soup: how to pickle food

Salt is the main ingredient in cooking, as well as an important
macronutrient vital functions of the body.

Its main beneficial qualities are that salt
plays an important role in metabolism. But lately, everything
more often talk about the dangers of salt in that it retains water
in the body.

It is also necessary to remember that in diseases of the blood, liver,
kidneys and lungs, salt is recommended to completely eliminate from

And so we will understand, what are the types of salt for use in

1) Table salt (salt) – the most common salt. Without
its use of the dish will be tasteless.

2) Salt with the addition of iodine. It is recommended to be used by people
которые страдают дефицитом йода in the body.

Remember some more rules for adding salt to

1. Meat or liver salt already, when they are in able
half ready. If they are salted raw, they will give juice and become
hard. And such delights, such as entrecotes and escalopes,
it is best to salt only after they form a ruddy
crust. Note that meat is very sensitive to salt. And always
there is a danger of overdosing. If you cook meat on a spit, then
salt it at the very end.

2. When boiling cereals or pasta, and
various semi-finished products, salt is added at the very beginning of cooking.
Consider also that salt water boils faster.

3. If you are using ready when cooking soup
seasoning, which usually contains salt, after about 5 minutes
попробуйте его на taste. And only if you experience
lack of salt, then salt this soup.

4. To keep meat and salt dry, it is recommended
salt directly before cooking. This is due to the fact that
the use of salt contributes to the secretion of juices.

5. In the process of cooking the dish is recommended to try.
repeatedly. If it does more, then sensitivity can
to dull

6. Do not salt at the beginning of a dish of beans or legumes. It may
double the cooking time.

Norm: 1 tsp on 1 liter of water.

What to do if oversold the soup: ways to fix it

If you overdosed the soup, do not despair. The following tips will solve
your problem in a few minutes.

1. The most common way among housewives is considered
add to this soup raw or boiled water. Immediately warn
that this is an extreme case. Yes, you reduce the amount of salt, but
Tastes and richness lose.

2. Можно также добавить не соленый готовый bouillon. Probably,
it is rare, but suddenly.

3. An effective way is to add rice. It may быть
rice, with the addition of which you later cook the soup. Can i
for any soup, use the rice in the bag. For this handful
rice needs to be washed, put in gauze and dipped in a saucepan.
When you feel that the taste of the soup has changed and become less
salty, you can take out such a bag.

4. Очищенная луковица также не только придаст bouillonу прозрачный
color, special taste, but also able to absorb excess amounts
salt. It takes about 5 minutes.

5. An excellent analogue of rice and onions is raw potatoes. Him
It is not recommended to add only to the soup, where the potatoes in general
not used. And so, the potato is an excellent absorbent. You
cut the peeled potato in two and cook it in
over-salted soup for about 15 minutes. At the end you save the salutary vegetable.

6. Flour may also help to get rid of excess salt. For this
It must be poured into a gauze bag and dipped in boiling soup.
After a few minutes, remove the bag from the pan. Minus this
способа в том, что bouillon может помутнеть.

7. If you have salted soup or any other soup, where appropriate.
adding an egg, then boldly beat the whole egg. After it
minimized, you can take it out with a skimmer, and you can leave it in the soup. Taste
it will only get better.

8. Often some housewives add a piece of salted soup.
refined sugar. For this необходимо положить его на ложку и
опустить в bouillon на 1-2 минуты. If there is still salting, then
repeat the procedure.

9. Lemon juice or
Apple vinegar. Try adding 1 tsp. acid to 3 liters of water.
Попробуйте на taste. If the situation has not changed, then add more
a little, but do not abuse.

10. An effective way is the way in which the soup
Dip black bread. However, housewives rarely use it, because
that softened crumbs make such a dish not very presentable

So you learned what to do if you oversold the soup.
Withoutвыходных ситуаций не бывает. Save the dish – you can!

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