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Have you ever found that you strictly followed the recipe, kept the ratio of ingredients and the temperature regime, but the dish still didn’t turn out? It could burn, fail to rise, or even remain raw. You shouldn’t immediately blame your culinary skills or poor equipment. We’ll tell you how salt in the oven will change this situation once and for all!
Salt in the oven: a trick of skilled housewives
Why the oven doesn’t bake the dish
Modern ovens tend to cook the top and bottom parts of the dish evenly. They have a convection function and even a timer. Older-generation ovens, however, don’t have such innovations.
Therefore the dish can burn on the outside and remain raw inside. Heat comes only from below and is distributed unevenly in the oven.
Don’t rush to call a repairman. There is a better solution!
Why you need salt in the oven
Place a baking tray with a large amount of salt on the bottom of the oven. The salt will release heat as it cools.
Alternatively, you can use the salt directly in the same form or on the same tray where you bake dinner.
Of course, this is not acceptable when baking pastries. But cooking chicken thighs, potatoes, or fish with salt is a great idea! The salt in the oven does not need to be changed after every baked dish.
Over time it will yellow, but that doesn’t prevent the product from performing its function. Use this simple life hack to keep your main dishes and baked goods always tasty!
Brick in the oven
If you’re afraid that salt will spoil the taste of your dishes, use a brick. It works exactly the same: it absorbs heat and ensures its even distribution. In addition, you can find special baking stones for sale. Thanks to them you’ll forget what a ruined dessert is!
Source: sovkusom.ru
