Questions about the use of culinary salt in the kitchen.

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0
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1answer
57 views

Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter

There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a substitute for butter, however that contains ...
3
votes
2answers
271 views

Low sodium French Bread or Baguette

Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship between yeast and salt.
2
votes
1answer
28 views

Over salted kimchi

I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
3
votes
1answer
54 views

Kosher veal steak more salty than kosher beef steak - is it expected and why?

When I make veal vs. beef steak from kosher meat, it consistently seems to me that the veal is significantly more salty. The steak isn't salted by me at all (aside from whatever saltiness remains ...
1
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0answers
27 views

What makes pink salt pink? [duplicate]

What are some of the names of chemical compounds (minerals our what not) which make the healthy (sandless) pink salt pink?
4
votes
2answers
312 views

How can I reduce the salt in oversalted potatoes?

Let's just say I was experimenting, and now I have a pan full of diced carrots and potatoes that have been boiled and way, way over-brined. They taste like... salt. It's very bad.
2
votes
1answer
40 views

How much salt do I use to ferment 1 quart of cabbage?

How much salt do I add to ferment 1 quart of cabbage?
1
vote
1answer
58 views

Salting Pork Chops

I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, salt them with kosher salt for about two ...
-5
votes
1answer
87 views

If salt loses its flavor, how can you season it?

I have a shaker of salt on my table, and (fingers crossed) it still tastes salty. But I'm concerned that someday it will lose its saltiness and then I wouldn't know what to do. Is there something you ...
1
vote
2answers
154 views

How to ensure that the salt is very homogenized in a given food?

Maybe this is a question/doubt dumb enough. I've been doing a mashed cassava and put salt only at the end, when all the ingredients were homogenized. Consequently, asked me (to put the salt) if ...
3
votes
2answers
107 views

To salt or not salt broth for use in recipes?

Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, let's say risotto for example, calls for ...
3
votes
2answers
148 views

Will storing salted steak overnight ruin the meat?

I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the meat?
1
vote
1answer
96 views

Pink salt for cooking steak [duplicate]

I've been curious about pink salt for a while now and I was wondering if it would be ok to use it for cooking steak? Or should i just stick to the regular table salt? sorry for the confusion, guys. ...
3
votes
3answers
141 views

Soft dinner rolls always taste bland or flat

I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you ...
0
votes
1answer
50 views

Adjust salt (in mushrooms)

My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in any kind of packaging. When I can, I buy ...
6
votes
2answers
139 views

Should I add salt when boiling vegetable? Why?

I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am not sure I should do that or not, and ...
0
votes
3answers
83 views

Does it matter when you add the salt? [duplicate]

Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of adding it to the tomato paste, or adding it to the ...
-1
votes
1answer
163 views

Why is Himalayan Salt Pink?

I have heard it is from an ancient ocean floor's deposits that have since been uplifted by the Himalayan orogeny, but what in that ocean water made the salt pink. I've been to the Bonneville Salt ...
4
votes
1answer
706 views

What to do when I accidentally put too much salt on the meat?

I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw meat but I'm afraid to make it too salty ...
16
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4answers
2k views

Is it true that all salt is sea salt?

I heard Alton Brown say that on Next Food Network Star. Is it true? What about salt that is mined, or salt from salty lakes?
3
votes
1answer
308 views

garlic powder and onion powder substitutes

recipe calls for 3/4 teaspoon garlic powder all I have is garlic salt also 1/2 teaspoon of onion powder and all I have is onion salt how much do I substitute for each
3
votes
2answers
81 views

How can I remove salt from a saline infused pork sirloin roast?

How can I remove salt from a saline infused pork roast. I purchased 4 of them. After making the first one I could not eat it. I am on a low sodium diet.
4
votes
2answers
263 views

Does sprinkling salt on top of brownies give the same result as putting it in the batter?

Standard recipes for brownies have a teaspoon of salt in them. Questions like this one and this one explain that it's only for taste. Can you just put some salt on top after they are baked? For ...
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2answers
116 views

Questions about shaoxing wine

What kind of shaoxing wine should I be looking to buy? My supermarket has shaohsing rice cooking wine which has salt added. After looking online, there seem to be people saying that the added salt ...
3
votes
2answers
134 views

Accidently reduced salt in pickling recipe - are these pickles still safe?

A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with: 3 cups Apple ...
5
votes
3answers
1k views

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
0
votes
1answer
48 views

Alternative for Celery salt and Coconut flour

I'm trying to make this recipe: http://www.platedwithstyle.com/2015/03/01/cajun-garlic-butter-shrimp/ I know i can find "substitues" for celery salt and coconut flour online but I want to know if i ...
0
votes
1answer
141 views

How can I reduce the salt taste in a dish [duplicate]

Can a dish prepared with too much salt be overcome without changing the water or ingredient content? Or least in a drastic way.
4
votes
2answers
112 views

How to ration salt in small quantities?

I have high-ish blood pressure and the doctor said keep the salt under control. It is easy to ration controlled amounts of salt when cooking large amounts of stews and similar foods and you add salt ...
7
votes
2answers
775 views

Why don't most ice cream recipes include salt in the base?

I've been getting into ice cream this summer and of all the recipes I've reviewed and tested, none of them call for salt in the ice cream mixture itself. (With the exception of caramel sea salt, and ...
5
votes
3answers
2k views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
1
vote
0answers
33 views

Can I substitite iodized salt or sea salt instead of kosher salt to fry green tomatoes? [duplicate]

I am frying green tomatoes. The recipe calls for kosher salt. Can I use iodized salt or sea salt instead?
3
votes
2answers
84 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
0
votes
1answer
3k views

Is the stainless steel pot pitted by salt water bad for health?

I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...
4
votes
1answer
134 views

Can I cook beans without salt?

I made some refried beans in a slow cooker, loosely following the recipe from my cookbook. The recipe says to cook the beans with ½ teaspoon of salt. Is this necessary to properly cook the beans? I am ...
2
votes
1answer
237 views

Cooking on a Himalayan Salt Slab

I am interested in purchasing a himalayan pink salt slab to cook on my stovetop. My cooktop is glass. The directions for using the salt slab is to be sure to have a space between the heat source and ...
3
votes
2answers
403 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 ...
7
votes
7answers
7k 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.
5
votes
2answers
828 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 ...
4
votes
1answer
130 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
53 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
673 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
125 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?
4
votes
2answers
2k 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
107 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
183 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 ...
5
votes
2answers
900 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
2k 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
8k 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
919 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 ...