How many grams is the "spoonful of salt" on the food squid? The secret to correct cooking and tutoring without failing

When many people cook according to online food, they often get stuck in the vague expression of "salty salt" or "spoon of salt", and the taste is either too light or too hot. Cuisine Hiroshi Mizushi pointed out that in fact, the real purpose of these expressions is to "taste the taste side by side", rather than to understand it literally.

How many grams is "a spoonful of salt"? The real key is "trying taste"

Generally speaking, "a spoonful of salt" is about 0.3 grams, but there is no fixed standard, "a spoonful of salt" or "a spoonful of salt". Teacher Mizushima explained that these statements only provide direction, but actually require the chef to try it out and then adjust it. "The amount of flavour written on the food recipe is just a reference. Everyone feels that the lightness of the flavour is different. You must find a balance that suits you by trying the taste."

His suggestion is that when you cook for the first time, you can follow the amount of flavour marked by the food recipe. After that, you must cultivate the habit of "add a little, taste a bit" and gradually adjust the degree of flavour. Especially for strong flavoring ingredients such as salt and sauce, the best way is to put less first and then slowly add them.

The golden method for savory cooking and cooking

In the cooking cooking, the salt branch will be condensed as water is evaporated. Teacher Mizushima reminds that this situation is most likely to fail. The recommended way is to only put half of the salt at the beginning, and when the dish is close to completion, add a small amount of salt and try the taste in two to three times to ensure that you will not overflow the salt.

If there is really a situation where the taste is too heavy, he emphasized that it is not to use other flavoring ingredients to "cover", but to adjust it by "water volume". If the taste is too rich, add water or salt-free ingredients to dilute; if the taste is too light, continue to boil and let the moisture evaporate and condense.

Rescue methods when you miss it

In addition to cooking, if you accidentally add too much salt to stir-fry or other dishes, you can also use "adding ingredients" to save it. For example, if you stir-fry vegetables, you can add vegetables, or simply add milk to make another dish. On the contrary, if you add too much sugar or vinegar, you can also neutralize it by adding ingredients that do not contain these flavors.

"Don't try to use another strong scent to cover up the error, this will only make the taste more confusing. Remember, the most important principle is that it doesn't matter if the taste is light at first, and then you can slowly replenish it." Master Mizushima concluded.