How to properly salt and pepper dishes: life hacks shared by the star chef

In the recipe for many dishes, the addition of salt and pepper is usually not given much attention. But it turns out that this is a very important point that can dramatically change the taste of your culinary masterpiece. Even the color of the dish matters.

Famous Ukrainian chef yaroslavskyi_vova explained the principle of adding salt and pepper to some dishes. Published on his Instagram page.

Recommendations for adding salt and pepper from celebrity chef Volodymyr Yaroslavskyi

1. Always add black pepper to your taste.

2. Fine salt is best for salad dressings.

3. Meat should be salted in the proportion of 9 grams of salt per 1 kilogram of meat.

4. Black and allspice pepper is best for dark foods – meat (beef, game), and dark vegetables.

5. White pepper for light foods – rabbit, chicken, and white fish.

Earlier, the chef shared an unusual recipe for cooking chicken. The meat should be soaked in salt water and left for a while. The dish will turn out to be extremely tender in taste, with all the flavors blended evenly.

Preparation of brine solution:

Ingredients:

Water - 1.5 l

Salt - 60 g

Method of preparation:

1. Dissolve the salt in water.

2. Dip the chicken in the solution for 10-12 hours, and store in the refrigerator.

3. It is important that the meat is completely in the brine.

4. Take out the chicken, dry it, and rub it with a little mustard, soy sauce, and oil – inside and out, add ground black pepper.

5. Put a lemon, pierced with a knife, and a few sprigs of rosemary inside.

6. Preheat the oven to 95 degrees and place the chicken in it for 2.5 to 3 hours.

7. Take it out, leave it in a warm place for 45 minutes, and cover it with foil.

8. Preheat the oven to 260-280 degrees, put the chicken in it, and bring it to a golden brown, pouring the juice that comes out. This process takes 15-20 minutes.

9. The chicken is ready.

The fat can be used to sauté vegetables for soup. Boil the juice a little, add tarragon and white wine, and butter.

The secret is that the chicken protein swells in a salty environment and gains water, and the main task during cooking is to leave the maximum amount of moisture in the product.