Salting lard is a popular way of preparing it. Some housewives use iodized salt for salting, but there are many contradictions about it.
Therefore, it is worth figuring out whether it is possible to salt using regular iodized salt.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to properly salt lard.
What is the effect of iodized salt?
Many housewives are faced with the question of whether it is worth using iodized salt for salting lard.
On the one hand, iodine is an important element for thyroid health, but on the other hand, can it affect the taste and quality of lard?
The most interesting thing is that both of these questions have little to do with reality.
What you need to know
Research shows that the impact of iodized salt on the taste and quality of lard is minimal.
Iodine usually does not have a significant effect on the chemical processes that occur during salting. Therefore, its use in lard salting recipes is quite acceptable.
How to properly salt lard
There are some tips.
1. It is important to maintain the correct proportions.
2. Iodized salt should not contain any additives that could affect the taste and usefulness of the final product.
3. The salting time may vary, so the process must be monitored.
You can use iodized salt when pickling. But here it is important to ask the question: what is the point? The real benefit is minimal, so it makes sense to be rational.
Earlier we talked about why sauerkraut turned out very sour .
Expert: Julia Arkhipova
