Everyone knows the saying about undersalting, which is on the table, and over-salting - on the back. Popular wisdom does not cease to be relevant in our time. It is easy to fix an insufficiently salty dish with a pinch of salt from a salt shaker, which always stands on the table during meals. But it is impossible to eat salted food: it becomes tasteless and, in addition, even dangerous, because its excessive consumption is fraught with complications for a not quite healthy organism.
For minced meat
How much salt must be added to the dish in order to achieve a more harmonious taste? Take, for example, ordinary stuffing. How much salt per 1 kg of minced meat will be the optimal amount? What may decrease or increase the dosage of this spice?
Quite often it happens that a young and not quite experienced beginner housewife starts a dish of ground meat, and suddenly the question arises of how much salt is needed per kg of minced meat. Trying a raw product for the right amount of this spice is hazardous to health. Never do that. The consequences can be quite varied, but always unpleasant. Therefore, you have to find out by trial and error how much salt per kg of minced meat for cutlets you need to use.
In pinches or grams?
And what do more experienced housewives advise, having learned the secret of the correct use of salt? This is not the first year they have been engaged in a variety of baking and cooking delicious homemade dumplings and always know what and in what quantities it is necessary to salt. And when they cook meatballs or meatballs, they don’t even think about how much salt to put 1 kg of minced meat. Someone used to solely pinch and, accordingly, will give an answer to a similar question precisely in the “pinch”.
If a lady is a very pedantic culinary specialist, and everything she has calculated is up to half a gram, then she, accordingly, will give the answer "in grams". How much salt per kilogram of minced meat to add, this lady knows most precisely all.
Bread and Salt ...
However, as in any business, cooking also has its pitfalls. Thus, it is impossible to accurately calculate the amount of sodium. From what other products will be introduced into minced meat or fish, how much salt per kg of minced meat will become a more optimal amount will depend. Will there be additional products such as bread, eggs, and unsalted rice in the processed meat? If their presence is provided in the formulation, then the rate of sodium chloride will need to be adjusted.
Bread, for example, is already a salty product, which means that it will not require additional salting. And eggs and especially rice are products that also come in handy with sodium chloride.
Extra spices
Natural spices can fool the taste buds and convince you that the product (minced meat) requires an additional amount of salt. What can we say about ready-made seasonings for certain dishes, which in addition to various aromatic herbs and vegetables contain a decent dose of sodium chloride. And this is not all the nuances that affect how much salt per kg of minced meat is needed.
Nevertheless, the method of samples revealed the amount of salt to add to the stuffing. Experienced culinary specialists were convinced that, on average, one kilogram of minced meat should account for twenty grams of salt. In order not to run away every time for kitchen scales, you can translate these twenty grams into small spoons (teaspoons), then you will get exactly two teaspoons.
If you want to cook cutlets not from meat, but from minced fish - the dosage of salt remains the same. In order not to spoil the product with a break, you need to take sodium chloride without a slide.
To avoid excessive salinity of minced meat, it is advisable to pour salt only when all other ingredients have already been added to it.
Minced meat dumplings are also advised to be salted in such quantities, however, you need to remember that you have to cook dumplings in salted water. Therefore, one kilogram of minced meat for dumplings is better to put one and a half teaspoons of salt without a slide.
An interesting idea for the detection of salted meatball
But what can be done to be more confident that the salt in your cutlets is in exactly the amount that is optimal. Nip a small piece from a ready-made kolobok of forcemeat for future cutlets (about a walnut or a little more). Fry the minced meat in a pan and cool. When the mini cutlet has cooled, try the salt! A cold product will really convey taste. You can call for help someone from home, they also let them try such a cutlet, and then one of your two opinions will turn out one - objective. Depending on how much salt was in the meat, a lot or a little, bring it to the desired condition.
Tips and Additions
People who do not really like salt can easily do with proportions - half a teaspoon of salt per kilogram of semi-finished product. It should be noted that the habit of reducing its use in your menu is healthy and healthy. Salt retains fluid in the body, and its increased consumption contributes to the appearance of hypertension. For the health of your heart, pancreas and kidneys, it is better to undersalt all dishes. The same rule applies to cutlets and dumplings.
Small and coarse salt pickles minced meat in different ways. Small need to pour less, it is considered more salty.
For a better taste, it is advised to put a teaspoon of ready-made mustard and half a spoonful of salt per kilogram of minced meat - try it, if you like this option.
If you for some reason are not recommended to use salt in large quantities, replace part of it with aromatic spicy herbs. And forever forget about ready-made seasonings for such dishes.