How much salt is needed for "Coq au vin"
How much salt is needed for "Coq au vin" (one rooster, 1.5 kg) and when should it be added?
Best Answer
You can almost always add salt to a dish but you cannot take it out, so it makes sense to add salt at the end of the cooking process unless:
- the salt needs time to penetrate the ingredients. Potatoes are a good example of this, when I make potatoes for a potato salad for example I add salt at the beginning so that the flavor gets into the them
- the salt will help with chemical changes you need. For example, if I am sauteing zucchini or tomatoes I add some salt at the beginning as it helps to draw out water and change the texture
The other question to ask is if you are adding salt already with other ingredients. Pre-made stock often has salt in it, sometimes quite a bit, so if you are adding stock to your coq au vin you may not want to add any more at any time of the process.
So, my advice is to taste your sauce towards the end of cooking as the sauce will be concentrated and close to the end result, and to prevent and chance of contracting salmonella. If it isn't salty enough add some salt (say 1/4 of a teaspoon or a pinch) then stir and re-taste. Once you get almost salty enough stop and let it cook some more. Then taste again just before serving and add more if needed.
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What is the cooking method used for the dish coq au vin?
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions.Do you leave skin on chicken for coq au vin?
Season the chicken all over with 2 teaspoons salt and \xbd teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside.How do you thicken coq au vin?
Coq au vin is rich with flavors Kitchn describes Child's coq au vin as "saucy...with that dark tang that comes from red wine." Coq au vin can also be described as rich, complex, layered, earthy, aromatic (thanks to herbs like thyme and parsley), and of course, chicken-y.Coq au vin, simplified
More answers regarding how much salt is needed for "Coq au vin"
Answer 2
To taste.
We do not know what you consider salty or not.
Usually if one of the ingredient is already salted (broth, sauce, ...) then you only add at the end to finish up a dish.
If the ingredients are not salted, then you would add a small amount at the beginning and adjust as the cooking goes.
Remember that with braised food, there will be some evaporation and the concentration of "juices" will increase the saltiness of the dish.
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Images: Anna Tarazevich, Brett Jordan, Brett Jordan, Yudha Aprilian