Questions about the use of culinary salt in the kitchen.

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3
votes
2answers
71 views

Graham cracker crust too salty for cheesecake

My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt, although I do not make that mistake ...
4
votes
6answers
1k views

How to unsalt roasted salted peanuts?

I bought roasted peanuts from the market and they have too much salt in them. How should I reduce the salt in those peanuts as much as I can? My intent is to make peanut butter.
0
votes
1answer
81 views

Are your daily salt intake levels for the max amount or recommended? [closed]

I've just had a bowl of soup and it said the salt levels were about 22% of my daily amount. This got me thinking; I know salt isn't healthy but is this saying I should try and reach "100%" daily, the ...
4
votes
2answers
168 views

Sea Salt and Mercury

I've heard that sea salt is more flavorful than iodized table salt, but was wondering about its mercury content. Due to the mercury level in oceans, nutritionists are recomending to limit sea food ...
3
votes
1answer
77 views

Dry brining burger patties with onions

I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if I dry brine at the same time, will the ...
1
vote
0answers
51 views

Does salt do anything more for baked products than just add flavor? [duplicate]

From a chemical scientific stand point... What roles does salt play in food besides the usual afterthought of sprinkling some on top of your food item to increase/enhance the flavor. I know this is ...
2
votes
1answer
463 views

How does a pinch of salt make a difference to a recipe?

Many recipes ask for a pinch of salt. How can such a small amount of salt make any difference to the taste of the recipe?
1
vote
2answers
78 views

Pasteles are too salty

I made pasteles, but they ended up too salty. How can I reduce the salty taste? Is there something that I can add to the water when I boil them so they don't end up too salty?
2
votes
2answers
247 views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
1
vote
2answers
98 views

Is this cooking method likely to yield a tasty pork chop?

So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good pork?
1
vote
1answer
81 views

How to make “salt-crust-baked” chicken?

A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was ...
3
votes
2answers
132 views

Is there a reason to not add salt when making a soup?

On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it important to add salt during cooking? But ...
9
votes
4answers
329 views

Desalinating dried/smoked fish

In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a ...
25
votes
2answers
3k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
2
votes
1answer
123 views

Should iodized salt be avoided when salting meat?

Should iodized salt be a avoided when salting meat? I have heard people telling me that iodized salt makes meat taste funny when using it for meat purposes. Is this true or can regular table salt ...
0
votes
0answers
47 views

Why are salt and pepper special in western cooking? [duplicate]

While there are many ways to flavour food, salt and pepper seem to be treated as special in western cuisine. By special, I mean that they are typically placed on the table at meals and have a their ...
1
vote
3answers
179 views

How does pepper enhance/increase the saltiness of a dish?

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...
-1
votes
2answers
94 views

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?
1
vote
1answer
68 views

Salt for Sauerkraut

I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too high a price. What other salts, readily ...
9
votes
3answers
298 views

Do I add salt to my sunny side up eggs before, during, or after cooking?

I was wondering if it makes any difference to the taste, texture, or any other factor. I tried googling but there are very few resources and some of them are contradicting. If anyone could enlighten ...
4
votes
2answers
224 views

Why isnt my salt about 39% Sodium?

I'm looking at the nutritional information on a pack of salt, as per the panel, 33.5g/100g is Sodium, everything else is in mg, totaling up to less than 1gm. The Ingredients section lists Salt as ...
0
votes
4answers
183 views

Vegetable “jam” with salt instead of sugar

My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now ...
1
vote
1answer
79 views

What are the effects of salting a thin steak that's grilled on a pan?

What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
3
votes
1answer
194 views

Brining multiple chickens

I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
3
votes
2answers
838 views

Can alcohol and salt lengthen the shelf life of vegetables in room temperature?

My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/or salt around the vegetables can help in ...
0
votes
2answers
186 views

Using sal ammoniac (ammonium chloride) for salting fish

Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vegetables or any other food? If no, why ...
3
votes
3answers
605 views

How to remove the excessive saltiness from gammon?

I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
1
vote
3answers
120 views

Reclaiming a salty curry [duplicate]

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
2
votes
2answers
195 views

How to best prepare Sukimono

I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty. I weighted the cabbage down in salt ...
1
vote
1answer
50 views

How can I accurately adjust for salt when using a “seasoning blend” or other ingredient that contains salt?

I'm making fried chicken. I'm sort of following a recipe that adds 1 TBS salt and other seasonings to buttermilk to brine the chicken, and then adds 1 tsp salt and other seasonings to the flour ...
13
votes
3answers
357 views

Can you candy salt? (Experiment Results)

Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed milk, then mixing that with a custard and ...
1
vote
2answers
1k views

Are olives always salty

I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other products (not in salad etc.) They are ...
1
vote
2answers
147 views

Do alcohol and salt help in preservation of dehydrated vegetables?

I dehydrate vegetables and keep them in glass jars for a long time. Is it a good idea to put a small amount of alcohol 70% in the jar before I insert the vegetables, in order to kill the bacterias? Is ...
-3
votes
1answer
232 views

Why do bread companies add sugar to bread? [duplicate]

I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
2
votes
2answers
155 views

Is less quality cream used in salted butter?

My room mate's mom recently told us that butter manufacturers will use a lower quality cream in their salted butter because the salt will help preserve the butter. This sounds too intuitive to be ...
4
votes
2answers
213 views

Himalayan salt in place of table salt

I know you can use pink Himalayan salt for cooking, but I'm wondering if you can use it directly on food after it has been cooked, can you put it on steak or fries after they're cooked, as you would ...
1
vote
2answers
57 views

Should I add salt to my sauerkraut recipe if I add vegetables?

I am following a sauerkraut recipe which calls for a specific amount of salt. They say I can add other vegetables, like carrots. Do I need more salt if I add more vegetables?
1
vote
1answer
202 views

Is salt really necessary for cooking pasta? [duplicate]

I never put salt into the water when I boil it to make pasta even though cooking directions always suggest I do that and the pasta comes out fine. How necessary it is?
3
votes
1answer
184 views

What kinds of metals are good for a salt shaker?

What kinds of kinds metals are good for a salt shaker? Are there metals which will react with the salt in them to cause either the shaker to corrode or ruin the salt (eg. cause caking etc.)
0
votes
1answer
393 views

Vegetable Soup Missing Something Fundamental? [closed]

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly ...
0
votes
0answers
78 views

How to minimize salt taste from biryani? [duplicate]

I've tried Veg Biryani dish yesterday but I was failed to know the amount of salt to be added. Its tasting little bit salty. I've to cook it again today night. Can somebody tell me how to reduce the ...
2
votes
2answers
5k views

Is Himalayan pink salt the same as the pink salt used for curing?

I'm interested in curing meat, and most recipes require pink salt (which contains nitrites to help cure the meat). Is Himalayan pink salt the same thing?
3
votes
4answers
784 views

Bread with no salt

I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...
0
votes
2answers
234 views

Type of salt to use for Indian recipes

I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding because of the crystal texture - but ill ...
0
votes
2answers
172 views

Is there a way to make leafy green vegetables absorb salt throughout their tissue?

For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the salt to be in and throughout the greens and ...
1
vote
4answers
1k views

What is processed meat?

There is inconsistent terminology surrounding what is considered "processed meat". Some take any meat that has been smoked, cured, or possibly dried to be "processed", while others are consider "deli ...
3
votes
1answer
210 views

Increasing my pancake recipe..Are soda and salt in a different ratio than the other ingredients?

I need to increase my pancake recipe 4.5 times. I seem to remember that the salt and soda are increased at a smaller ratio than the rest of the ingredients. Is that true, and what is the correct ...
6
votes
1answer
397 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
1
vote
3answers
386 views

Please explain my meat dry curing observations

I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I know because I placed some newspaper ...
7
votes
1answer
5k views

Does adding salt before cooking toughen scrambled eggs?

I have been told by two different cooks who's opinions I trust that adding salt to a beaten egg mixture before cooking will dry out and/or toughen the eggs, but also that adding salt at this stage ...