Questions about the use of culinary salt in the kitchen.

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0
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3answers
62 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 ...
-2
votes
1answer
82 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
112 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
107 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
66 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
158 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 ...
1
vote
2answers
79 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 ...
2
votes
2answers
62 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 ...
3
votes
3answers
384 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
41 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
110 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
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2answers
85 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
347 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
1k 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
32 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?
2
votes
2answers
73 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
1k 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
99 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
217 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 ...
0
votes
0answers
45 views

Is it really safe to use the same bowl of salt and /or other herbs on your cook top with your fingers that everyone uses? [duplicate]

I am just not sure of the cleaniness and mixing of the different herbs and the salt and leaving it on the counter after finishing preparing your meal, let alone rubbing it on meats and veges when you ...
3
votes
2answers
294 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 ...
6
votes
7answers
4k 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
526 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
119 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
599 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
119 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
1k 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
106 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
159 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 ...
4
votes
2answers
510 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
1k 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
7k 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
618 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 ...
1
vote
3answers
410 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
100 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?
2
votes
3answers
158 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
450 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
248 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
339 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
110 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
298 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
907 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
716 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
3k 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
189 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
351 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
80 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
490 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 ...