How to control the amount of salt as a chef

How to master the amount of salt as a chef

Even if you are a top chef, you cannot cook delicious dishes without salt. Adding salt to stir-fry dishes can not only increase appetite, but also maintain the flavor, characteristics and nutrition of the dishes. However, when is the best time to add salt in cooking? It does require some attention.

Dishes that should be salted before cooking: When cooking lump steamed pork, because the food is thick and condiments cannot be added during the steaming process, it is advisable to add salt and condiments once before steaming. Put it in, so that the condiments can penetrate into the raw materials early and eliminate the fishy smell. When cooking crispy chicken and duck, it is advisable to slaughter and wash the whole chicken or duck. First, rub the outer skin and inner cavity evenly with salt. This will make the steamed and fried chicken and duck both crispy and flavourful. When grilling whole fish or frying fish pieces. Slightly pickling with salt before cooking can not only dehydrate and tighten the meat so that it is not easy to loosen, but also help the salty taste penetrate into the meat. For some stir-fried, stir-fried, fried or deep-fried dishes, salt is added to the raw materials before sizing them, and the ingredients are stirred well. This can make the paste and raw materials stick closely and tightly, preventing the phenomenon of undressing.

Dishes that should be cooked with salt: When cooking braised fish or braised meat, add base oil to the pot and heat it slightly. After the fish is fried and the meat is stir-fried, salt and seasoning should be added. Mix the meat with water, then boil it over high heat for a while, then simmer slowly over low heat to allow the flavor to penetrate into the meat. The dishes cooked in this way are dark in color, fragrant, authentic and delicious.

It is advisable to cook dishes with salt added at the end: when cooking fried pork slices, twice-cooked pork, stir-fried cabbage, and stir-fried celery, the dishes should be put into the pot under the conditions of high fire, hot pot, and high oil temperature. , and it is better to make a "squeaking" sound when the vegetables are put into the pot. Add salt when everything is stir-fried thoroughly. If salt is added early, not only will the raw materials be dehydrated prematurely, the fried dishes will be stale and tender, but it will also increase the loss of vitamins.

Dishes that should be cooked with salt: broth, bone soup, chicken soup, duck soup, paw soup and other meat soups. The reason why meat soups are rich in nutrients and delicious is mainly because protein and fat are dissolved in the soup. result. If you add salt too early, not only will the cooked soup not be delicious, but the meat will also not become crispy and rotten easily. This is because salt is an electrolyte that can quickly coagulate and denature proteins and fats. The gaps on the surface of the meat will shrink because of this, making the bone tissue tight and difficult to burn. The proteins and fats in the bone marrow cannot be dissolved because of the soup. There is less dissolved protein and fat, which affects the delicious taste of the soup. Therefore, when simmering meat soup, it is advisable to season with salt after it is cooked. In the same way, when cooking soybeans, roasted tofu and other protein-rich food dishes, salt should also be added before cooking.

It is advisable to add salt before eating dishes: when eating cucumbers for cold dressing, wash and cut into thin slices, marinate with salt, drain off the water, add other condiments, mix well and eat. When serving crispy vegetables such as celery coldly, it is best to blanch the Gepa peeled and cut into strips or slices in boiling water, then take it out and marinate it with salt, then add other condiments and mix well before eating. These slightly pickled dishes are crispier and more delicious. How does the chef control the heat?

It is useless to say more! In the end, you have to rely on yourself to feel slowly. How to control the amount of baby salt

For salt, use about one-third of the small spoon. It is really just like what everyone above said. This is entirely based on personal feelings. There are certainly many people who cook frequently, but they don’t know how to express it to others.

It’s not necessary to add a little to taste. If it’s salty this time, just use less next time. If it's salty, you can add a little water to the pot.

For example, when frying some cured meats, you basically don’t need to add salt. There are sometimes specific methods for specific dishes, so you will naturally master this if you cook it yourself more often. Chef, how do you control the heat and cooking?

For many people, how to control the heat when cooking is a difficult task. The raw materials of dishes are diverse, some are old and tender, some are soft and some are hard, and the cooking methods are also different. The heat used should be determined according to the texture of the raw materials and the cooking method. Commonly used heat conditions include the following. High heat: stir-fry meat with green onions, etc. Strong fire, also known as strong fire, is suitable for cooking methods such as stir-frying, quick-frying, stewing, rinsing, and steaming.

Generally used for dishes cooked over high heat, the texture is mostly soft, crisp and tender. For example, cooking mutton-shabu-shabu, fried meat with green onions, etc. over high heat can heat the main ingredients quickly and shrink the fibers sharply, making it difficult for the water in the meat to leach out, making the meat taste tenderer when eaten. If the firepower is insufficient, the temperature in the pot is not high enough or the water in the pot cannot boil, the main ingredients cannot shrink in time, and the main ingredients will be fried or boiled. If it is a vegetarian dish, such as blanching spinach or stir-frying cabbage, using high heat will not only retain the nutrients, but also make the dish beautiful in color and crisper in texture. Medium heat: Braised fish, etc. Medium fire, also called slow fire, is suitable for cooking methods such as frying, deep-frying, and sticking. For example, when making braised fish and other dishes, the process of frying is inevitable. Many people think that deep frying requires high heat to make it crispy on the outside and tender on the inside. This is not the case. If fried over high heat, the ingredients will be charred in advance and the outside will be charred and the inside will be raw. In addition, in order to protect the nutrition of the raw materials and reduce the production of carcinogens, the raw materials must be battered when frying. If you use high heat, this layer of paste will burn more easily; but if you use low heat, the paste will fall off. Therefore, the best way is to put the pot on medium heat and then gradually heat it up. Low heat: stew pork ribs, etc. Low heat, also called low heat, is suitable for ingredients with hard texture and is often used in cooking methods such as roasting, stewing, boiling, braising, and simmering. For example, when stewing meat or ribs, use low heat, and the larger the ingredients, the smaller the fire. This way, the heat can slowly penetrate into the ingredients, making them soft inside and out. If high fire is used, the surface will shrink sharply, which will not only taste bad, but also cause loss of nutrients. Some dishes use two or more firepowers according to cooking requirements, such as beef stew. Before cooking, blanch the beef in boiling water over high heat to remove blood foam and impurities; then move to medium heat, add the auxiliary ingredients, and cook for a while; finally, cook over low heat until cooked. The beef produced in this way will have a good color and aroma.

In many cases, it is actually based on experience. Why do first-class chefs only use salt?

Salt is the mother of all flavors. Only a few dishes use salt.

Use a bullwhip , deer antler, palm ginseng, cordyceps, American ginseng, and wolfberry can be brewed into medicinal wine? How to control the weight?

60% sorghum wine is the best. One bullwhip, 30 grams of velvet antler, 15 grams of palm ginseng, 10 grams of cordyceps, 15 grams of American ginseng, 100 grams of wolfberry, 15 grams of Morinda officinalis, 30 grams of epimedium, 30 grams of Cistanche deserticola, 30 grams of Ligustrum lucidum, 30 grams of mulberry Take 5 pounds of wine, appropriate amount of rock sugar, soak for 15 days, and take 20 ml each time. How should migrant workers change the status quo: Seize the opportunity, master the market and look for chefs

Cartoon: The difficult working life of migrant workers. Changsha New Oriental Culinary Institute makes students live a worry-free life. The death of a Foxconn employee was also seen. Although, "25 days of overtime work 66 hours" and "Foxconn refused to provide Chen Long's work records" have not been confirmed. However, the sudden death of a production line worker has to make society worry about the lives of Chinese workers. More than 100 years ago, Chinese workers were exploited overseas. Today, more than 100 years later, Chinese workers are still being exploited without going abroad. Obviously, the death of Foxconn workers is by no means an isolated incident. It is a microcosm of the capital market. The frequent deaths of workers at Foxconn are widely criticized, but we have to admit the contribution Foxconn has made to Chinese society. Foxconn has promoted the development of the domestic economy and solved the employment problem of some migrant workers. The purpose of employment is to survive. After Foxconn solved the employment problem of some migrant workers in China, Foxconn, which is under militarized management, did not fully consider the survival problem of migrant workers. In order to solve the employment problem of migrant workers, the country has introduced many relevant policies, but behind the scenes, who cares about the living conditions of migrant workers. In order to make ends meet, migrant workers leave their hometowns and wander around the most difficult and tiring production lines, construction sites and other places in big cities. They use the cheapest, fastest and roughest way of life to practice their basic necessities, food, housing and transportation. What do they get in return for their hard work? ? Foxconn’s 13 jumps and sudden death in the shower? Or is it death by overwork from PricewaterhouseCoopers? Seizing the opportunity to grasp the market also depends on the chef. Regarding the sudden death of an employee at Foxconn, the person in charge of the Employment Office of Changsha New Oriental Culinary Institute said: "The employment issue is related to people's livelihood, and we must solve it. However, employment cannot ignore the issue of employee survival. We cannot let it pass. Death from overwork has become a work phenomenon."

The person in charge of the Employment Office of Changsha New Oriental Culinary Institute said that migrant workers and production line workers are the most prone to death from overwork. These two groups of people have no education or skills and can only wander at the bottom of the city. How to change their destiny? What if you don’t live on the fringes of the city? Learn a technology that adapts to social development. The continuous development of my country's catering industry has strengthened the development of the chef team. In China, the number of chefs is increasing every year. Especially in recent years, the government has increased its support for Hunan cuisine. Hunan cuisine restaurants are dotted all over the country. The proliferation of Hunan cuisine has promoted business opportunities for Hunan cuisine restaurants. Whether you are starting a business or looking for a job, learning to be a chef can avoid "death from overwork". "We analyzed the feedback from employers and graduates and found that the chef industry not only has high salaries, but is also an industry that combines art and interests," said the person in charge of the Employment Office of Changsha New Oriental Culinary Institute. Whether it is fruit and vegetable carvings, cold dishes, hot dishes, Chinese or Western pastries, or bartending, fruit plates are indispensable for design and color matching. The color, aroma, and flavor of a dish are the key to success. Changsha New Oriental Culinary Institute guides students to learn The main purpose is to continuously cultivate students' divergent thinking, creative ability, and artistic taste, so that students can use their imagination while mastering solid skills, combine basic knowledge with free creativity, and cultivate students to become compound talents suitable for market employment principles. At the same time, the college has deepened its cooperation with enterprises. It has not only signed long-term cooperation agreements with more than a thousand large hotels and guesthouses across the country, but also established a good cooperative relationship with the largest recruitment website "Zhilian Recruitment"; it has also invited employers to the school for multi-party exchanges. Based on feedback from employers, we will continue to improve education and teaching, reform teaching models, and keep education and teaching advancing with the times. Let students be familiar with the principles of the employment market before leaving school and continuously improve students' social competitiveness. How to control the amount of sugar when cooking? You can add a spoonful of sugar first ~ stir-fry ~ and then taste the soup to see if it is enough ~ add more if it is not enough

You can find the recipe ~ it will usually tell you how many grams to add ~ approximately I guess it’s usually not that far behind. Go to the teacher, how to master the seven-choice-five

Let’s sort out the important knowledge points. You don’t have to be difficult to do the questions. The foundation is the foundation. Don’t focus on one question in each exam.

Relax your mind and prepare a notebook and a wrong question set. The wrong question set is used to record the questions you did wrong.

The notebook records some details and key points that are easily overlooked

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