It would seem that there is nothing difficult about using salt when preparing porridge?
However, adding spices to a saucepan is not as simple a task as many amateur cooks believe.
It's very easy to make a mistake. As a result, the dish will not be as appetizing as you would like.
To always salt porridge correctly, you need to remember two simple rules.
When to add salt
You need to pour the cereal into already salted water. In other words, first you need to add sodium chloride to the pan, and then the main product.
If you ignore this recommendation, the side dish will be salted unevenly.
Amount of salt
Usually, when cooking porridge in water, there are no problems: exactly as much salt is added to the pan as the cook is used to using.
But when preparing a side dish with milk, a gross mistake is often made. If a gourmet adds the usual amount of spice, he will certainly spoil the dish: it will be oversalted.
Less sodium chloride should be added to milk porridge. The fact is that milk liquid contains this component, although in small quantities.
