I over-salted the minced meat for cutlets, how to fix it - what to do with over-salted minced meat?

Salt during the cooking process can both enhance the taste of a dish and completely ruin it. It is not always possible to correctly calculate the amount of spices, and in a hurry, the likelihood of over-salting the finished minced meat increases even more. Troubles also happen to experienced cooks, however, you should not throw away food - there is always a way to correct the situation.

TOP 7 measures that can be taken

The easiest option is to add a little more meat to the minced meat. However, the amount of other ingredients will also have to be increased.
Add vegetables to the minced meat. Potatoes or zucchini will help make the minced meat less salty. It is necessary to grate them on a fine grater and add them to the minced meat until it acquires an acceptable taste. Vegetables will not only help get rid of excess salt, but will also make the cutlets a little more fluffy and juicy.
Use bread soaked in milk. The bread will increase the amount of minced meat, so the salt will be distributed more evenly. It is worth considering that excess white bread in the minced meat will not spoil the cutlets, but will be felt in the finished dish.
Add boiled rice to the minced meat. In this case, you will get not cutlets, but “hedgehogs” or meatballs. Read what else you can add to the minced meat.
Instead of rice, you can use a small amount of boiled buckwheat or dry semolina.
Steam cutlets from over-salted minced meat. Keep the cutlets in the steamer for at least 40 minutes. A certain amount of salt will leave with the steam.
As a last resort, you can rinse the minced meat with water in a fine sieve. You should only use boiled water. This is an extreme measure, after which it is necessary to update the remaining ingredients in the minced meat, since some of them will be washed out with water.

Table salt is a compound of sodium and chlorine, which in small quantities is beneficial for the body. Excess salt leads to problems with the cardiovascular system, kidneys and pancreas.

How to save cooked cutlets from over-salting?

Even if you find oversalting in ready-made cutlets, the situation can be corrected.

The finished cutlets can be additionally simmered with water or unsalted sour cream sauce for 20-30 minutes. Stewing with vegetables will work in exactly the same way.

A double boiler helps save both over-salted minced meat and the finished dish. In 20-30 minutes, the cutlets will lose their crust, but the salt will come out along with the steam.

If these methods do not work, you can use the cutlets to prepare another dish. You can make them into a meat casserole with pasta, navy-style pasta, cabbage rolls, and filling for pies.

In other words, over-salted cutlets need to be combined with other unsalted ingredients, and then no one will guess that this was not intended.

What can you do with over-salted chicken?

To fix a dish spoiled by salt, follow our simple tips.

Dilute the dish with water...
Rinse with water...
Add something sour...
Add sweet...
Add something rich or creamy...
Add an absorbent product...
Dilute the dish with vegetables or cereals...
Recycle over-salted foods

9 Nov
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Ideal technologies for preparing minced meat for cutlets

Meat

✍ Ingredients:

beef – 500 g;
pork – 200 g;
onion – 1 pc.;
eggs - 2 yolks;
spices, salt - to taste.

Preparation:

Grind the meat in a meat grinder or blender. Fine grinding will give future cutlets a delicate texture.
Knead the minced meat thoroughly, allowing it to saturate with oxygen. This will make it fluffy and soft, which will affect the taste of the future dish.
Fry the onion until light golden brown, add it to the minced meat along with the egg yolks. Knead thoroughly.
Lastly, spices and salt are added to the minced meat. As spices you can take black pepper, rosemary, basil, paprika.
To avoid having to correct over-salted minced meat, add salt at the rate of 1 tsp. per 1 kg of meat.
Before cooking, place the thoroughly mixed minced meat in the refrigerator for at least half an hour so that it is saturated with the taste and aroma of spices.

Ingredients to increase volume should be added at the beginning of cooking the minced meat. Spices and salt are invariably added at the end of cooking.

Fish

✍ Ingredients:

cod fillet – 700g;
onion – 1 pc.;
eggs – 2 pcs.;
dry oat flakes – 50g;
lemon juice – 1 tsp.
salt, pepper - to taste.

Preparation:

Grind the cod along with the onion.
Add cereal, lemon juice. Knead and leave for 15 minutes so that the oatmeal has time to disperse.
Boil the eggs hard, chop them finely and add to the minced meat.
Mix the minced meat thoroughly, add salt and pepper to taste.

Chicken

✍ Ingredients:

breast fillet – 300 g;
thigh fillet – 300 g;
egg – 1 pc.;
onion – 1 pc.;
salt, pepper - to taste.

Preparation:

Grind the fillet along with the onion in a meat grinder.
Add the egg, mix the minced meat thoroughly, saturating it with air.
Add pepper and salt. Knead and refrigerate for half an hour before preparing the cutlets.

You should not add chicken skin to minced chicken. It does not contain any useful substances, but it can make the minced meat stringy.

Even experienced housewives can sometimes over-salt their favorite dish. You shouldn’t be upset, because everyone has the right to make a mistake. Moreover, this oversight is very easy to correct.

Correcting over-salted meat

There are many variations in cooking meat dishes. Housewives bake a whole piece of meat, fry it in pieces, and roll it into minced meat. How to correct over-salting depends on how you choose to prepare your dish.

If you cooked the meat as a whole piece, there is a simple option to correct the mistake - prepare any sauce and cut the meat into pieces. Sour cream sauce is ideal for this situation; you can also make tomato sauce, but you don’t need to add salt to it. You need to boil the pieces of meat in the sauce, and the liquid will absorb all the unnecessary salt.
If you cooked the meat in pieces immediately in the sauce and over-salted it? Everything is simple here. Prepare more of the same sauce, but do not use salt when cooking. Add it to the dish. Or put the meat in new unsalted sauce and simmer.

Minced meat over-salted

Over-salted minced meat can seem like a disaster for the housewife. But don't panic. Here, the strategy for correcting the situation depends on at what stage of cooking you noticed something was wrong.

If oversalting is noticed at the very initial stage, when the minced meat is raw, you can add more ingredients to it that will take on the salt.
If you wanted to fry the cutlets and over-salted them, add more loaf or potatoes to the minced meat, which you need to grate on a fine grater. These ingredients absorb salt well. You can beat another egg into the minced meat or add life-saving sour cream.

As an option, add vegetables to the cutlets - cabbage, zucchini, mushrooms, carrots or any others you like.

If you notice over-salting in the finished cutlets, pour boiling water over them and steam for 5-7 minutes. If you don’t want to steam it in water, you can do it in a sauce prepared without salt.
If cooking cutlets is not important, make meatballs from this minced meat. Add rice, having previously boiled it until half cooked and, of course, not salted. Moreover, meatballs require sauce, which can be salted just a little or not at all.

What to do with over-salted pilaf and stew

If you have over-salted a stew with meat, you can simply correct the situation - add more vegetables to the dish, which will divide the amount of salt with other ingredients.
If you have over-salted the pilaf, boil some unsalted rice and add it to the dish, heating the pilaf for several minutes.

What to do with over-salted chicken

If you have over-salted boiled chicken, you can cool it and use it to make salads, but it is better to add a little salt to the salad. Or cut the chicken into pieces and simmer in the sauce. Ideal, as always, sour cream.
If you cooked the chicken in pieces, rinse the pieces in cold water and prepare an unsalted sauce for the fried pieces.
If you stewed chicken in sauce, prepare a new sauce for it with less or no salt.

Other tips for over-salting meat

Meat is prepared not only as a whole piece or by standard stewing of pieces. What to do in other situations with over-salted meat?

If you have over-salted the kebab, serve it with more raw and, of course, unsalted vegetables and herbs. Place a bottle of sparkling wine or champagne on the table. The bubbles eliminate the taste of salt.
If you were preparing meat for smoking, prepare the same marinade, only without salt, and leave the meat in it for several hours.
If you don’t have time to correct over-salted meat, serve it with a bland side dish that will even out the taste of salt.

It is important!

Finally, a few life hacks. The ability to save a situation is good. But it is much more important to avoid such situations. Simple rules will help with this:

Salt while cooking, not on the plate. Do not throw out all the salt prescribed in the recipe at once. Perhaps it will be too much for you.
Iodized salt often requires less than regular salt. Many perceive the taste of iodine as a salty taste.
Salt dishes containing salty ingredients especially carefully: cheese, capers, pickled mushrooms or cucumbers, soy sauce, bacon are not only salty in taste - they impart it to the entire dish.

There are no hopeless situations for a savvy housewife. An over-salted dish can almost always be saved. But it’s much easier to be vigilant, avoiding culinary misfires.

What to do if you oversalt your fish

There is nothing complicated in cooking fish, but these dishes can also be over-salted. Fixing over-salted fish is as easy as fixing meat. You need to know a few secrets.

If fried fish is too salty, sprinkle it with lemon juice. You can also add a little sugar.

Another secret recipe for over-salted fried fish is a bed of vegetables. You need to fry a large amount of carrots and onions in a frying pan. There is no need to salt the vegetables; sprinkle them with lemon juice and add sugar. If the salting is small, you can lightly add salt and pepper. Then place the fish on a layer of vegetables and cover it with a second layer of vegetables and heat for 4-6 minutes. Vegetables will absorb unnecessary salt, the fish will become tastier.

For over-salted fatty fish such as salmon, mackerel or halibut, it is better to cut the lemon into slices and place on the fish, sprinkle a little sugar on top.
If you have over-salted fish stewed in sauce, prepare the same sauce, but not salted, and marinate the fish pieces in it.
If the already salted herring is too salty, you need to pour milk over it. Dairy products are excellent at removing unnecessary salt from foods.
Over-salted small fish can be filled with water and changed periodically. After 2-3 hours, the salt will come out. If after testing you feel too salty, the procedure should be repeated.

How to cook dumplings? Dumplings recipe

Chinese Dumplings
Dumplings are an important Chinese New Year food in northern China. On Chinese New Year's Eve, northerners usually cook and eat dumplings. There are many ways to prepare dumplings, including boiling, steaming and frying.

Here we present dumplings with pork and Chinese cabbage. If you don't want this filling, replace it with another filling.

Ingredients: Wheat flour 600 g, minced pork 400 g, Chinese cabbage 100 g, 2 eggs, a little ginger, green onions and a little garlic.

Seasoning: 5-10 g salt, 20 g soy sauce, sugar, cooking wine, sesame oil, chicken powder

(The amount of seasonings listed above can be adjusted to suit your taste.)

Preparation and Cooking Instructions

1.Prepare dumpling wrappers

a) Place wheat flour in a bowl. Add a little salt and stir evenly. Pour water into the center of the flour. Knead and mix the flour into the dough. Cover the dough with a damp cloth for about half an hour.

b) Dust the board with flour and place the dough on it. Knead the dough into a long strip and cut into dumpling-sized pieces.

c) Roll out each small piece with a rolling pin to create dumpling wrappers. Set the wrappers aside, dusting each with flour to prevent them from sticking together.

Prepare the filling for the dumplings.

a) Clean and chop the pork.

b) Peel and chop the Chinese cabbage.

c) Combine minced pork with minced Chinese cabbage, salt, cooking wine, chicken powder, sugar, eggs and a little water and mix evenly.

3.Fill the dumplings

a) Place a spoonful of filling in the center of each wrapper.

b) Fold and press the edges of the wrapper together.

c) Make sure the edge of the wrapper is sealed.

Prepare dipping sauce (to taste)

a) Peel and chop some green onions, ginger and garlic.

b) Prepare starchy sauce by mixing starch, boiled water, sugar, vinegar, soy sauce and sesame oil.

c) Add chopped ginger and garlic to an oiled wok and fry them until fragrant.

d) Add the starchy sauce to the wok and bring to a boil.

d) Add chopped green onions. Fry quickly until the sauce is gone.

Prepare the dumplings.

a) Boil some water and add the dumplings one by one. Stir the dumplings while cooking to prevent them from sticking or sticking to the pan.

b) When the water boils again, add a small glass of water. Cover and repeat two more times.

c) Drain the dumplings and serve them in a dish.

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Articles on the topic

Over-salted meat or fish soup: tips

If you think that you can fix over-salted soup by simply adding more unsalted water to it, then this method is best left as a last resort. Such seemingly simple manipulations can completely ruin the soup. There are several more cunning, but also simple ways to revive a dish.

If your freezer size allows, it's great to have frozen unsalted broth for these occasions. It can be used to dilute an over-salted dish.
Another way is to put a bag of rice into the boiling broth. Rice absorbs salt well.
You can use refined sugar. Place a piece in a tablespoon; when the sugar melts, replace it with a new one. Try the broth.
Potatoes and pasta work the same way as rice. If your soup recipe doesn't include potatoes, add a few whole peeled potatoes to the broth. When the potatoes are cooked, remove them from the soup; the vegetable will absorb unnecessary salt.

To avoid over-salting situations, it is better to add salt to the dish before it is ready or before you intend to under-salt it. After all, adding salt to a finished dish is much easier than correcting over-salting. No wonder they say: “Under-salting is on the table, over-salting is on the back.”

What to do if you over-salt the cutlets?

You can try to cook, for example, stewed vegetables without adding salt, and add cutlets to accompany them - even during cooking)) I believe that the lack of salt in the quot;liquid environmentquot; and the oversaltness of the cutlets neutralize each other.

You can make quot; backquot; from cutlets. minced meat and add to not very salty pasta - you get navy-style pasta.

And I always taste the first cutlets for salt; if they turn out salty, then I add something to the minced meat. so that it is less salty. The best option is to add more meat, fish or porridge (that is, what you fry the cutlets from), but if this is not left, then a loaf, bread, semolina, or boiled rice will do.

If you find that the cutlets are over-salted when they are fried, then this is more difficult, but you can also fix it if you stew them in gravy or serve them with sauce and sour cream.

If I have such a problem as over-salted cutlets, then I add water to the pan. When the cutlets are almost ready, you need to pour water into the frying pan so that they are almost hidden, well, somewhere a little more than half of the cutlet should be in the water. Then I reduce the heat and cook for a couple more minutes on each side. When the cutlets are completely ready, the amount of salt in them should be less, but they will be soft. I read above the options with gravy. I agree with these authors, I did this too. It turns out very tasty and will save your cutlets.

The best way to combat salt is water)

If you have over-salted the cutlets, then you just need to do the following.

Add a little water to the minced meat. Then mix everything and pour out the water.

The salt will disappear from the minced meat with the help of water and you will have quot;Newquot; cutlets).

We usually notice that the cutlets are over-salted after the first frying pan, when we can already taste the cutlets well. In this case, you need to add grated potatoes, onions, carrots (if you have run out of meat) to the remaining minced meat. Stir and proceed.

If all the cutlets turn out to be over-salted, you need to steam them in a cast-iron bowl with a small amount of water. If this doesn’t help much, you should serve them with an unsalted side dish.

If you over-salted the cutlets, it means you only tried them after all the minced meat had already been fried. In this case, you need a lightly salted side dish and be sure to warn everyone that the cutlets are over-salted. A flour and tomato gravy that is almost unsalted is also suitable. Another option is gravy with broth and onions. You can even safely steam your cutlets in this gravy, but first cut them in half each. Almost all of the salt will end up in the broth.

If you fried some of it and some of the minced meat is still raw, then add raw rice to the raw minced meat. Place the rice in cheesecloth and add a little water to form a dough. After 30 minutes, take out the rice; it has already taken out as much salt as it could. But this method is not very effective in case of strong oversalting. When the minced meat is so salted that it is impossible to eat, make meatballs from it. Do not add salt to the soup at all.

I make cutlets right away with gravy. I fry the cutlets on both sides, put them in a cup, fry the onions in the same frying pan, maybe with carrots, and mix the mayonnaise and water separately. I put the cutlets in a frying pan with onions and carrots and fill them with water and mayonnaise. And in this case my cutlets quot; reachquot;.

So, if the cutlets are too salty (the minced meat itself, or when frying), then I make more gravy and you can replace the mayonnaise with sour cream if you have it. If not, then just water or a little bit of mayonnaise. The gravy will take some of the salt for itself.

If oversalting is detected at the minced meat stage, then you can add meat, onion or loaf, then the salt balance will be redistributed. If this is already detected in the finished cutlets, then it is necessary to serve a less salty side dish or salad, then the saltiness of the cutlets will not be so noticeable.

I often have the same problem. Therefore, I came up with a solution - I always put little salt in the cutlets, but I always serve them with ready-made sauce “from a bag”, which needs to be diluted (there is already quite enough salt there)))

Another option is to simmer the cutlets in a sauce - low-fat mayonnaise, pepper, and other seasonings to taste. Before simmering, you can fry it a little so that it doesn’t fall apart so much later. And in the sauce, the salt is evenly quot; distributedquot; and it’s much more difficult to over-salt.

You can try to save cutlets that are already too salty and are ready. I did this - I put all the cutlets in a pressure cooker, added a little water and let it “steam” a little over low heat. It seemed to help - the cutlets were steamed, the salt evaporated a little. But you can stew ready-made fried cutlets in unsalted sauce.

Fixing small mishaps in the kitchen. What to do if something is undercooked, the dish is over-salted, or isn’t cooked through? What if the minced meat for the cutlets is too runny? Everything can be corrected.

1. What to do if the potatoes in the borscht are not cooked through.

First, we will talk about the reason. The potatoes seemed to have been cooked for enough time, but they were tough not on the inside of the slice, but on the outside. This may happen with young potatoes, but it will not bring any unpleasant sensation. It is clear that no matter how much or how you cook young potatoes, but since we do not peel them, but scrape them, the skin will remain a little tough. It's not scary.

But we find ordinary, mature potatoes undercooked in soup or borscht because... we were in a hurry. It doesn’t matter what kind of water you put the potatoes in for soup, boiling or cold. It is important not to add pickles, citric acid or vinegar until the potatoes are cooked. How to save the situation and the soup? Place 20-30 grams of butter in a saucepan, reduce heat and cook for another 15 minutes. The potatoes will be cooked.

Rule. We cook broth from chicken or meat, then add potatoes, other vegetables and cook for 20 minutes, and add tomato paste, vinegar or pickles last.

2. Were you boiling potatoes and accidentally drained the water and they weren’t cooked through?

You can save potatoes in several ways. If you wanted to make mashed potatoes, add 1 cup of boiling water to the pan. Close the lid and cook over low heat for 10 minutes. Drain the water. Then add milk, egg, butter, boil and puree with a blender or masher.

If you wanted to make just boiled potatoes, but they weren’t cooked enough. Place the potatoes in a single layer on a plate and microwave for 4-5 minutes.

You can also cut the potatoes into slices and fry them in a frying pan with sunflower oil.

But if you come to the pan to drain the water, but remember that you forgot to salt the potatoes, then add 2 times more salt, cook for 1 minute and drain the water.

When should you salt potatoes when cooking? In general, you need to salt potatoes after boiling, and no later than 10 minutes of boiling. Potatoes will cook faster if you cut them into 4 parts and after 10 minutes of cooking add a piece of butter. In another 5 minutes it will be ready.

3. What to do if you oversalt...

The stew and gravy were over-salted. You cooked meat, but after tasting it, you discovered that you had over-salted it. No problem. If the meat was cooked with gravy or stewed, then you need to put a cloth bag filled with rice or flour in the frying pan. Add water, reduce heat and cook for 20 minutes. The rice will take on the excess salt. Almost any cereal will also work - buckwheat, millet, pearl barley or noodles, such as gossamer.

The fried meat was over-salted. We fried the meat in a frying pan, but it turned out to be too salty. Return the meat to the frying pan, cut the steaks into pieces 5 by 5 cm, fry the onion in the meat frying and add 2 cups of water. Simmer over low heat for another 20 minutes. You will get a delicious second course with gravy.

The cutlets were over-salted. Here, perhaps, any housewife will take her head, especially if she has already fried them. But it’s not worth it! There are several options and all will be very tasty. I hope you tried them on your first batch of frying.

If you still have minced meat left, then make meatballs. Boil the rice until half cooked (10 minutes), stir into the minced meat and fry or simmer with tomato paste.

Place the fried, over-salted cutlets back into the frying pan. Peel and cut 3-4 potatoes into slices. Add water, a little butter, herbs or seasonings without salt, bay leaf. The result will be a very tasty dish, and the potatoes will absorb the excess salt.

You can cut the cutlets into small pieces, add rice and tomato paste, 3 times more water than rice, as well as greens and cook pilaf. No one will guess that it wasn’t intended that way!

If the cutlets have already been fried in more than one or two pans, do not despair, freeze them. And in the future you will be able to cook them using one of our methods or make navy pasta with them. Just don’t forget that you don’t need to salt the pasta, and at the end of cooking, leaving a little water from the pasta, transfer the cutlets and pasta to a frying pan, evaporating the water under the lid over low heat, you will defrost the cutlets, remove excess salt from them and salt the pasta. Cheap and cheerful!))

4. What to do if you poured a lot of vinegar into the borscht?

Yes, this is a serious thing, vinegar. They simply won’t eat such borscht, and if someone has gastritis or an ulcer, it will generally lead to serious consequences. Do you think that everything is lost and the borscht needs to be thrown out? No!))

Drain off about 1/4 of the broth (scrape out the water with a ladle and discard). Add the same amount of boiling water and 1 tablespoon of granulated sugar. To prevent the broth from being watery, you need to throw a bouillon cube into the borscht. The situation and the borscht will be saved.

Next time be more careful. After all, properly cooked borscht is much tastier! ;))

Ready-made cutlets are over-salted

But what to do if the housewife fried a full plate of cutlets, and only then realized that she had over-salted the cutlets? How to fix? There is a way out in this case too, and there is far more than one.

Place the cutlets in the frying pan. Add pre-peeled potatoes, butter and a little water to them. We also put herbs there, seasonings available in the kitchen without salt and bay leaves. Simmer for a few minutes. As a result, you will get a very tasty dish. Potatoes will absorb excess salt, giving it the necessary taste.
The second way to save cutlets is no less tasty. The oven will help us in preparing the dish. Place the cutlets on a baking sheet, add milk sauce with spicy seasonings (no salt!). It's better to cook it yourself. Fill the cutlets with gravy and simmer at 180 degrees. Everything will be ready in about 20 minutes. Instead of gravy, you can use milk or sour cream sauce with fresh herbs.
If you have very little time to cook, serve a fresh side dish with the cutlets. It balances the taste of dishes.
There are other options for saving the dish. Cut the finished cutlets into small pieces, add rice, tomato paste and herbs to them. You need to pour three times more water than rice. As a result, you will get a very tasty pilaf. No one will guess that a completely different dish was originally conceived.

If you have over-salted the cutlets, the article will tell you what to do. In addition to the above options, there is one more. Prepare gravy similar to the one they serve in kindergarten. It's not difficult to make. Use water or unsalted broth as a base (vegetable broth works too). For 0.8 liters of broth, add 1 tablespoon of flour and about 30 grams of butter. Fry the flour in a frying pan. It should take on a light brown tint. Only after this is added butter. Carefully pour the broth into this mixture in small portions. Cook the gravy over low heat until thickened. If desired, add spices to your taste. This gravy is poured over the cutlets and heated in the oven for 10 minutes. The volume of gravy is designed for 4 medium-sized cutlets. If there are more cutlets, the amount of ingredients must be increased.

If the minced meat for the cutlets is too liquid...

You need to beat it well, first in your hands, and then on a table or cutting board, the cutlets will become more connected, and excess moisture should leave.

If it is clear that the situation cannot be corrected this way (the minced meat is completely liquid), then add breadcrumbs or unsoaked bread, and pass the dry bread through a meat grinder or crumble it with a blender. But this is suitable for cutlets.

You can also add a little semolina. And if you needed minced meat for stuffing peppers or cabbage rolls, that’s okay, it won’t be so liquid with rice.

Dear visitors, comment, leave your questions in the comments. After all, we work for you!

If this is already detected in the finished cutlets, then it is necessary to serve a less salty side dish or salad, then the saltiness of the cutlets will not be so noticeable. And I would make naval pasta from the failed cutlets. Yes, it also happens to me that the cutlets turn out a little dry...

My relatives are already fed up with jokes about falling in love (((Tell me how to save me if I mess up again? If he still refuses to eat, then you can just serve them correctly. There could be no greater grief!!! That’s how I save myself. So far, only one option has saved me Lately, I’ve been managing to add too much salt, even though I’m doing everything as usual, but I had the opposite question.

I think that there is nothing wrong with the fact that you did not salt your daughter’s cutlets, since it is better not to accustom children to salty foods. The main thing is not to spare the greens. For children, you need to decorate food beautifully so that they eat, then they won’t even pay attention to the salt. I have the same problem with cutlets. But it’s okay if you give your child unsalted cutlets, but lightly add salt on top. My friends and I love to sit down with vodka and cucumbers, so I showed my wife these marinade recipes, and she was surprised.

I read above the options with gravy. I also liked the idea of Navy pasta. If you cook it, you will get meatballs. Microwave or oven for 15 minutes and that’s it! So the problem with under-salting, over-salting, and dry cutlets is easily solved. Children love this dish. I then simply put them in a frying pan and add a little water or, if I have it on hand, milk. You just need to dip a bag of rice into the salted soup and cook until done.

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Mash the cutlets with a fork, mix them with boiled pasta, pour in the egg, and, if you like, your favorite sauce. You can serve it with pickles and potatoes; pickles, for example, will complement the cutlets. Break the cutlets into pieces and just add salt on top. Stew the cutlets in tomato juice or any other sauce, and that’s it!!! The cutlets turn out soft and juicy, and the dish tastes like meatballs with sour cream. Based on about 150 gr. sour cream for half a liter of broth.

There is nothing worse than an over-salted dish, because the situation is difficult to correct and sometimes the only option is to throw the food in the trash. That is why next time we advise you to under-salt rather than over-salt. In fact, even experienced housewives often add too much salt. As a result, the food becomes inedible. But if the soup can be diluted with water and broth, with cutlets the situation is much more complicated.

Have you spent time preparing a dish, but after tasting it, you realize you added too much salt? There are several tricks that will help you soften the salty taste and make it more neutral. If the cutlets are too salty and the tips below do not help, you will have to throw them away. Next time, better add less salt.

What to do, I over-salted the cutlets: how to correct the situation:

Serve cutlets with sauce. Of course, the sauce should not be salty, preferably even sweetish. It can be sour cream or cream sauce, tomato sauce.

We use cutlets to prepare casserole. Your imagination should already be at work here. You can lay out a layer of cutlets, then pour sauce over them and add a layer of potatoes or mashed potatoes, vegetables. Garnish the casserole with sauce and cheese.

We make the filling for baking from the cutlets. Grind them in a blender or mortar, you will get a mixture of minced meat. Mix it with mashed potatoes and make delicious pies or pie.

Simmer in water. Pour a little water into the frying pan and place the salted products in it. Simmer on both sides for a few minutes and pour out the water. The disadvantage of this method is that the cutlets will no longer have a crispy crust.

We use a double boiler. Place the meat products in a steamer or multicooker with a steam function, cook them for 20-30 minutes. Due to exposure to moisture, some of the salt will be removed from them.

Serve with a side dish. It will soften the taste of the cutlets, but the side dish should be unsalted. This could be a vegetable salad or porridge, potatoes.

You might be interested in our Recipe for delicious buckwheat and minced meat cutlets step by step

Cooking soup. Cut the cutlets into large pieces and add them to the soup instead of meatballs.

Porridge with cutlets. Cut the cutlets and add them to the porridge at the very beginning of cooking. Don't salt the dish!

Stew in tomato sauce. Pour the meat products with tomato sauce with vegetables (carrots, onions, peppers, tomatoes) and keep on the fire until cooked.

Cooking pasta naval style. This method will help if the cutlets are too salty. Grind them in a blender, fry them with onions and add to the boiled pasta.

As you can see, there are a lot of ways to correct the situation, so don’t get upset ahead of time. Choose the method that suits you.

If you oversalt the minced meat for cutlets: what to do?

In this case, it will be much easier to correct the situation than if you have already fried the cutlets. The easiest option is to add a little more minced meat to the cutlet mixture. If the minced meat is no longer on hand, add boiled rice or cereal, coarsely grated potatoes.

Too much salt? Prepare cabbage rolls or stuffed peppers from minced meat. Add boiled rice and onions to the meat.

What to do if you over-salt the cutlets? You can still save the product, to do this you need to use our tips. Next time, try not to overdo it with salt. Remember - it is better to under-salt than to over-salt!

Continuing the topic of cooking on the Babushkina Dacha website, I couldn’t ignore the question: How to remove excess salt from a dish? It’s a sin, I over-salt it often. As it turns out, there are a huge number of ways to save a dish if it’s over-salted! Some tips are so brilliant, but at the same time simple, that every housewife simply needs to take note of them!

Dumpling day! - adamliaw.com

I'm crazy about dumplings of any kind, and one of my favorite things to do on a rainy weekend is to make a whole bunch of different flavors of dumplings. They freeze very well, and after a relaxing afternoon making dumplings, you'll have a well-stocked freezer and the peace of mind that you're only minutes away from a delicious homemade dumpling feast any time over the next few months. Dumpling Day should be a national holiday.

The secret to good dumplings is the texture of the filling. The filling should be firm, dense and springy. Too many homemade dumplings suffer from individual grainy fillings that don't have enough teeth-resistance. To make delicious, springy dumplings, we need to learn a chemical process called thermogelation. In short, muscle fibers from meat and fish contain myofibrillar proteins known as actin and myosin. In solution, these proteins form a gel that, when heated, traps water, fat and starch, creating a springy and tender texture. Creating a strong gel depends on a number of factors, including the concentration of these proteins, the temperature of the solution, its acidity and salt content. So how does this relate to Dumpling Day? It's all about creating the right environment for the gel to form and ensuring the filling has the right amount of water, fat and starch to create the right texture.

First, we need to start in the morning with some plain pork. Take minced pork (I used about 1.5 kg of medium fat minced meat and ended up with more than 100 dumplings). The #1 complaint about homemade dumplings is that they turn out grainy. This usually happens due to the mince being too coarse. If you buy mince, run it through the mincer once or twice more to make sure it's ok, or if you don't have a mincer, just put it in a food processor and pulse a few times. The minced meat should also contain a lot of fat. The fattier the mince, the more tender the filling will be, but if the mince is too fatty, there won't be enough actual meat (muscle) to release the myosin to create the gel that gives the filling the right springiness. Once the meat has the right texture, you can prepare the base mixture for the dumplings.

Add white vinegar, finely chopped green onions, garlic and ginger, salt, white pepper and cornstarch to the meat. Mix everything together with your hands and knead the mixture thoroughly for about 20 minutes. The kneading process is vital as it releases the myofibrillar protein from its muscle structure and allows for the creation of a gelatinized network that gives you elastic filling. Set this aside in the refrigerator.

The dumpling mixture is good as is, but you can flavor the dumpling mixture with something else if you want. Here's some food for thought:

Shrimps
Chinese onion
Shiso (perilla)
Chinese cabbage
Shiitake mushrooms
Chestnuts on the water
Fresh herbs
Chili paste
Pea shoots
etc. etc.

Divide the flavorings into separate bowls and add the basic pork mixture to them. Now, one at a time, transfer each flavoring to a large bowl and mix until all the flavorings are combined and the mixture is elastic - about 5 minutes per batch. Transfer all bowls of mixture to the refrigerator and let it sit for several hours to form a gel network. The saltiness of the mixture and the acidity of the vinegar create the right environment for this process. For the shrimp, you've added extra myosin from the shrimp meat, so you may notice that this mixture becomes very bouncy, almost to the point of being "bouncy." After a few hours, it's time to cook the gnocchi. I won't go into detail about dumpling folding techniques (maybe another time), but you can make wonton, jiaozi, folded gyoza, or plain boiled dumplings...whatever you like. I usually make these dumplings in broth, so I use a very simple fold that looks great in soup or boiled. If you want to make dumplings for frying (such as gyoza) or steaming (such as xiaolongbao/surumpo), then you may prefer a more attractive shape. You can even just leave them in crescent shapes like some Japanese or Korean dumplings.

Purchased gow-gee wrappers will work, but I prefer to make my own from a very simple boiled dough. Take 4 cups of plain flour and mix with 2 cups of boiling water. Fold the dough with a spoon, then turn it out onto the bench and knead for about 5 minutes until the dough is silky. Cover with plastic wrap and leave for half an hour. Roll out the dough into long snakes and then roll into balls about half the size of a ping pong ball. Roll each ball into a circle, rolling from the center to the edge and turning the wrapper 90 degrees after each roll. You should get about 8 rolls until you have a perfectly round wrapper.

My method is to take a gyoza wrapper and place about a teaspoon of dumpling filling in the center. Dip your finger into a bowl of water, wet the top half of the edge of the wrapper, and fold the bottom half into a crescent shape, making sure the filling is centered and that there is no air in the wrapper. Then wet the very top of the crescent and fold each end toward the center. Store on a tray (make sure they are not touching each other) and then when each batch is finished, transfer the tray to the freezer.

Once they are well frozen, transfer each batch to a large ziplock bag labeled with the appropriate flavor and continue to store in the freezer.

To cook, you can boil the frozen dumplings in salted water or broth for about 10 minutes, or steam them for about 12-15 minutes, or even fry them (like gyoza) or deep-fry them. However, keep in mind that the difference between these and commercially frozen dumplings (besides the fact that they taste much better and do not contain any chemical additives) is that, firstly, they do not contain preservatives, so they do not last as long in storage. freezer, and secondly, the filling was not pre-cooked, so you need to make sure it is completely cooked.

Personally, I usually steam or boil them for an appetizer served with chili oil and black vinegar, or add them to a breakfast broth with dumpling soup. There's nothing better than homemade dumplings, so take a day off for therapy on Dumpling Day.

If you over-salted the meat...

The fried meat can be cut into pieces and stewed with potatoes. Naturally, there is no need to salt the dish again. Potatoes in the dish will absorb excess salt.

It will be good to pour over-salted stewed meat with sour cream and simmer. Alternatively, prepare unsalted sour cream or tomato sauce for the meat. Add rice to the meat while it is stewing - it will absorb excess salt. It’s good to add vegetables to fried or stewed meat (onions, carrots, cabbage, zucchini, eggplant, sweet peppers, tomatoes, cauliflower, beans) and simmer - you’ll get a new, original dish.

The same potatoes will help remove excess salt from boiled meat: pour boiling water over the meat, add peeled potatoes and cook until the potatoes are ready. The result is a side dish and the meat becomes less salty.

Gravy with meat or meat with sauce is saved this way: a piece of sugar is placed in the liquid on a spoon. As soon as it starts to dissolve, take it out. The disadvantage of this method is that you need to do the manipulations 5-6 times. Lemon juice and a spoonful of sugar added to the dish will save the situation. Stewed meats, stews, stewed cabbage, and pilaf are recommended to be slightly sweetened and flavored with lemon juice.

The simplest thing is to serve over-salted meat with an unsalted side dish (potatoes, rice, corn, legumes).

The main thing is to use your imagination and additional products that will remove excess salt.

How can you remove salts from the body?

If you have salt deposits, there are several ways to clean up your body at home. ... There is a list of products that reduce the salt content in tissues and promote its elimination:

vegetables;
fruits;
green tea;
vegetable oil;
all types of nuts;
legumes;
seafood.

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Over-salted the chicken...

No problem! Let’s use our imagination and prepare a salad from boiled, over-salted chicken. Or we cut the fillet into pieces and prepare gravy or sour cream sauce with the meat (of course, no need to add salt). Additional ingredients in the dish will remove excess salt.

Large pieces of chicken, if over-salted, can be washed in running cold water and then boiled again.

If you over-salt the chicken when frying, pour a little water into the frying pan, add lemon juice and simmer. The salt will partially dissolve into the water - drain it.

How to fix over-salted fish?

Over-salted fried fish can be masked with a bland sauce with the addition of a small amount of flour. An excellent side dish for over-salted fish would be mashed potatoes, which you “forgot” to salt. With such additives, it is enough to simmer the fish for 2-3 minutes, and some of the salt will pass into them.

If you drizzle lemon juice over the fried fish pieces and sprinkle them lightly with sugar, the dish will not be as salty.

Vegetables can absorb excess salt: onions and carrots are fried in oil, but not salted, then the fish and vegetables are placed in layers in a deep frying pan and simmered for 5 minutes.

The herring is soaked in milk or water to remove excess salt from this dish.

Over-salted stewed fish can be easily corrected by preparing any unsalted sauce and marinating the pieces in it.

And, in the end, cutlets can be made from salted fish. Additional ingredients will partially “pull out” the salty taste, and dinner will be saved

Heston Traditional Ground Beef and Dumplings

1. Preheat the oven to 120ºC, gas mark ½. Heat 1 tablespoon oil in a large explosion-proof pan, add the chopped drumstick cubes and marrow bone and cook for 3-5 minutes until nicely browned. Lift and set aside.

2. Remove excess oil from pan, leaving a thin layer. Add minced meat and cook for 3-4 minutes, stirring, until brown. Lift and set aside.

3. Pour red wine into a saucepan, bring to the boil, then blowtorch (or simmer for 5 minutes to evaporate the alcohol). Add the juice, beef, bouquet garni, 1 star anise and enough water to cover (about 300ml) . Bring to a boil, cover and bake for 2 hours until the meat falls apart. Let cool completely. Remove star anise, marrow and bouquet garni. Grind the drumstick meat.

4. Meanwhile, heat a little oil in a separate frying pan and gently fry the onion and remaining star anise for 5 minutes until translucent. Add the carrots and continue to cook until they are soft. Add the mushrooms and cook for 1-2 minutes, then add the tomato puree and cook for 5 minutes until the mixture turns bright red. Add the passata, simmer for 10 minutes, then let cool. Remove star anise.

5. To make the dumplings, mix the flour, thyme leaves, freshly minced garlic and parsley, mustard, salt and lemon zest in a stand mixer using a dough hook until fine crumbs form. Add lard and milk and stir until the dough is smooth. Let stand, covered, 30 minutes. Roll into 24 balls of equal size.

6. Preheat the oven to 180ºC, gas mark 4. Add the cooked vegetables to the casserole along with the mustard, Worcestershire sauce, mushroom ketchup, salt and freshly ground black pepper.

7. Heat the butter in a frying pan until sizzling, then cook the gnocchi for 2-3 minutes until golden brown. Place them on top of the casserole, pressing down gently. Bake for 25 to 30 minutes until the gnocchi is cooked through and the casserole is heated through. Finally, add the thyme leaves, chopped parsley and garlic.

We over-salted the cutlets and minced meat: what should we do?

And finally, what to do if you over-salted the minced meat. A common situation, isn't it?