The word salt only reminds us of the taste. Well, it is used by experts for more than one way.
I always used to wonder why only when chefs cook, the green veges retain their green colour. Here is the simple trcik.
1) Green vegetables to retain the green colour while boiling- When we boil without salt, it will make the chloryophll to leach out, and have the molecules break down which will produce a drab green colour. Using a little salt not only enhances the flavour of your vegetables, but it also stabilizes the chlorophyll leading to the beautiful vibrant green colour. To maximize colour retention with salting, it is recommended 1 1/2 tsp pf salt for every quart of water.
2) Here's a little known fact, salt masks bitterness , it works by blocking the bitter compounds thereby enhancing other less prominent flavours we use in the Test kitchen. Everything from eggplants to coffee, where we found that just a pinch into the grounds for every quart of coffee will help reduce the perceived bitterness.
3) another useful skill that salt can perform is that in the same way a salt water brine helps to tenderize the protein networks in a cut of meat.
Salt will dissolve the proteins found in an egg, this prevents the protein and the egg from forming too tight bonds which is basically a fancy way of saying that your scrambled eggs will stay tender without becoming tough and dry we like 1/8 tsp. of salt for every 2 eggs added just before cooking
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I always used to wonder why only when chefs cook, the green veges retain their green colour. Here is the simple trcik.
1) Green vegetables to retain the green colour while boiling- When we boil without salt, it will make the chloryophll to leach out, and have the molecules break down which will produce a drab green colour. Using a little salt not only enhances the flavour of your vegetables, but it also stabilizes the chlorophyll leading to the beautiful vibrant green colour. To maximize colour retention with salting, it is recommended 1 1/2 tsp pf salt for every quart of water.
2) Here's a little known fact, salt masks bitterness , it works by blocking the bitter compounds thereby enhancing other less prominent flavours we use in the Test kitchen. Everything from eggplants to coffee, where we found that just a pinch into the grounds for every quart of coffee will help reduce the perceived bitterness.
3) another useful skill that salt can perform is that in the same way a salt water brine helps to tenderize the protein networks in a cut of meat.
Salt will dissolve the proteins found in an egg, this prevents the protein and the egg from forming too tight bonds which is basically a fancy way of saying that your scrambled eggs will stay tender without becoming tough and dry we like 1/8 tsp. of salt for every 2 eggs added just before cooking
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