Find out what types of desalination exist
Used to preserve food, salt dries out the proteins in salted meats, both beef and fish, and protects against the growth of unwanted bacteria. This is an ancient technique, from the time when the refrigerator did not yet exist. Today, I’m going to share a few ways to salvage meat and remove the salt.
Surely you’ve heard that you need to soak meat or fish in water for several hours until all the salt is gone. This is the most traditional method of desalination. If the meat is cut into equal pieces, it will desalinate faster than a whole piece. But both ways are right. To desalinate in this way, just put the meat in a container and cover it with water. Take it to the fridge and every 4 hours change that water. This process can take 12 to 24 hours and is practical, but time consuming.
It is also possible to desalinate with salt. I find this a bit unusual, but chemically an incredible reaction takes place in which the salt in the water extracts the salt from the meat and quickly desalinates it, as if by magic. You have to pay attention to the amounts and timing in this technique for it to work. For example, for every 500 g of cut meat (with this technique it is better to cut it), you need 1 tablespoon of salt. In a pan, cover the meat with water and add the salt. Turn the heat up high and wait for it to boil. When white foam appears, immediately turn off the heat and drain the pieces of meat. Don’t let it cook, as it spoils the process.
Another interesting desalination method is the use of vinegar. It is necessary to leave the meat to soak as in the traditional desalination for hours, but the positive side of this method is that it takes less time. In a bowl, put the meat into pieces to speed up the process, cover with water and add 2 tablespoons of vinegar. Every hour change the water and repeat the procedure adding the vinegar. In just 3 hours your meat will be desalted.
Even milk can be an ally in this process. If you cover the salted meat pieces with water and add 1 cup of milk and boil for 10 minutes, the salt will also come out of the meat, leaving it ready for the next preparation.
Now that you know how to desalinate meat, you have no more excuses not to prepare cod, sun-dried meat, jerky or even jerky.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
