Sauces, Spices and Flavor Balance · Başlangıç
Salting Techniques
Learn the differences between salt types, why salting meat early works, how to salt cooking water, how to sweat vegetables, and how to use finishing salt correctly.
What Will You Learn in This Lesson?
- Account for the grain-size difference between salt types
- Salt meat with the right timing (right before cooking or at least 40 minutes ahead)
- Salt boiling water at the correct ratio
- Apply the technique of sweating (dégorging) vegetables
- Tell finishing salt apart from salt used during cooking
Required Equipment
Required
- Rock salt or sea salt
- A set of measuring spoons
- A glass or stainless steel brining container
- A kitchen scale
- A lidded storage container
Optional
- A brine injector syringe
- A kitchen thermometer
Alternative
- No scale: calculate the salt ratio using standard measuring spoons
Safety
- Keep the brine container in the fridge, not at room temperature, or bacteria can grow.
- Don't reuse brine that already salted meat or vegetables; discard it and mix a fresh batch.
- Brine in glass or stainless steel, not plain metal — salt corrodes reactive metals.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
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Vegetable and Fruit Prep Techniques
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Chopping Techniques
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Slicing Techniques
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Cube and Strip Cutting Methods
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