Questions about the use of culinary salt in the kitchen.

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1answer
1k views

What makes soy sauce so salty? [closed]

I watch a lot of food programs and the chefs would advocate using soy sauce instead of salt for making a dish salty. The question is what makes soy sauce salty? Does it actually contain salt?
7
votes
2answers
740 views

Does using flaked salt make a difference when using it in cooking?

I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it really matter to the final taste what kind of ...
8
votes
1answer
3k views

Homemade Truffle Salt

How do you make truffle salt at home? I tried with just a jarred black truffle I got at the stores. I finely grated it over a microplane and then mixed it with salt and let it sit for a while. It ...
2
votes
1answer
292 views

How to salt potatoes?

I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast ...
17
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5answers
9k views

Why did my grandfather-in-law salt his beer?

My grandfather-in-law was born in England in the 1920s and fought in WW2. Somewhere along the line he acquired the habit of salting his beer before drinking it, which persisted for the rest of his ...
3
votes
1answer
1k views

Pickles are really salty (lactic fermenation)

I decided to make pickles following a recipe that our crop-share association (CSA) suggested: Three Secrets To Crispy Pickles, And A 'Lost Recipe' Found. After 4 days, I decided to sample my ...
6
votes
1answer
846 views

Water content of salted butter

It seems to be common knowledge among bakers that salted butter has a higher water content than unsalted*. How much higher? And if there's a different amount of water, why does this nutritional data ...
7
votes
1answer
157 views

Is salt needed for a souffle to rise?

I made a crab pudding/souffle (lots of egg whites) last night and it didn't rise at all. I've made it before successfully, but this time I didn't put any salt in because I felt the result had been ...
2
votes
4answers
8k views

How can I get my bacon less salty?

I was reading this question, and there's a solution to the OP's answer. I'm not fond of salt and this is a drawback for bacon (to me, that is). I do want to end up with pieces of cooked bacon (so ...
1
vote
0answers
44 views

Pre-salt eggplant to improve taste? [duplicate]

Possible Duplicate: Rubbing eggplants in salt I've heard that salting an eggplant (aubergine) before cooking/frying it is necessary not only to reduce the amount of liquid in the result but ...
4
votes
3answers
1k views

Can salted butter be used for yellow cake recipe?

I need help D: I'm making 300 yellow cupcakes for prom in 2 days and I've purchase salted butter instead of unsalted . - Can I use the salted butter instead of using unsalted and just not add in salt ...
2
votes
2answers
641 views

How much salt does fish in brine absorb?

Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be salty because it is coated with salt ...
5
votes
3answers
437 views

Why is salt sometimes added to straight coffee?

Sometimes a pinch of salt is added to a cup of coffee - but why? Is this only done for low-quality or mediocre coffee? When is the best time during the coffee-making process to do this?
2
votes
3answers
596 views

Make bacon less salty

I just finished a burger that I got at a local butcher/deli. The burger was half ground chuck and half apple wood smoked bacon. It was delicious. The only problem I have with it is that it was very ...
0
votes
1answer
352 views

How to mix the perfect amount of salt?

I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt ...
9
votes
3answers
6k views

Will hard boiled eggs absorb salt through the shell?

In this America's Test Kitchen video they add salt to the cold water when hard boiling eggs. Would the salt actually permeate the shell and flavor the egg? That seems unlikely to me and is just a ...
5
votes
3answers
681 views

Why is salt sprinkled on top of soft pretzels?

For the sake of this question, I am referring to all lye bread. I want to make this clarification since outside of the US the term "pretzel" is usually referring to the shape one would typically ...
2
votes
1answer
283 views

How much salt should I put in a vegetable stew?

I'm making a vegan vegetables soup (i.e no powders or prepared stock - just fresh vegetables and fresh spices), and I'm not sure how much salt to put in to just bring out the flavor without getting ...
-3
votes
1answer
256 views

When is slow cooking important to salt absorbtion, before or after boil?

Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
0
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2answers
242 views

Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?

Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup? If I use a £20-£40 meat tenderiser on chicken and thereafter make chicken soup(with more ...
0
votes
1answer
717 views

What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?

1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...
19
votes
1answer
2k views

How much salt can I safely add to bread dough?

I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm aware that salt and yeast do not make ...
3
votes
2answers
280 views

Is white cabbage that has turned rose-colored still safe to eat?

We sliced and grated some white cabbage three days ago and left it salted and completely covered in a plastic container. It has since then turned rose-colored. The top layer was pretty dry when I ...
4
votes
1answer
11k views

How many times can I use a salt block?

I've been reading up on Himalayan pink salt blocks. I am mainly interested in cooking with them, like cast iron. But, I noticed that they are a bit pricey, about $40 to $70. It also seems that they ...
16
votes
3answers
7k views

Does adding salt when soaking dry beans toughen or soften the skin of the bean?

I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer ...
2
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3answers
473 views

Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?

I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that ...
1
vote
1answer
601 views

Is there anything wrong with keeping oil, salt, and vinegar together? [duplicate]

Possible Duplicate: Need to refrigerate vinaigrette? I am curious if there is anything wrong with keeping oil, salt, and vinegar together. A month ago, I made a small mixture of those and ...
0
votes
1answer
184 views

Can state of chicken affect brine?

I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g ...
1
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2answers
1k views

If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?

Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
0
votes
1answer
586 views

Is there a salt antidote? [duplicate]

Possible Duplicate: How to fix food that got extra salty? Is there any way to resurrect a dish if you put too much salt into it ? I know you could double up all other ingredients to dilute ...
5
votes
1answer
4k views

What is the difference between kosher salt and unprocessed sea salt?

I have read that the difference between sea salt and kosher salt is that sea salt is generally processed in that it has minerals added to it which were lossed during the evaporation process while ...
4
votes
6answers
1k views

How to counteract excessive saltiness in dried fish?

My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell). She prepared for me recently a serving of ...
1
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2answers
3k views

How can I substitute Tender Quick® for pink salt + kosher salt?

I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton® Tender Quick®. I imagine that I can use the ...
3
votes
3answers
5k views

In what way is kosher chicken different from brined chicken in terms of salt absorbtion?

Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
5
votes
3answers
1k views

Why is my brining giving varied and usually poor results?

I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons i cannot figure out. My basic method is add 1.5l spring ...
17
votes
8answers
15k views

Why is it important to add salt during cooking?

This may seem like a silly question, but given that each persons' tastes are different why is it that salt is added during cooking? It seems better to just allow the person eating the food to add ...
0
votes
2answers
443 views

How do I make the chicken absorb more salt by freezing it?

I previously asked How to make chicken absorb more salt when cooking a soup? on how to make the chicken in my soup absorb more salt water, as I have noticed that the amount of absorption changes in ...
26
votes
2answers
751 views

Why are salt and pepper the “classic” dinner table seasoning?

Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor synergies, or were they just more available ...
1
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2answers
1k views

de-parasiting mackerel for sushi

We've bought some fresh sushi-grade mackerel, and would like to make saba sushi from it. We were told that we should treat it with vinegar to kill any parasites. Some online recipes I've seen ...
3
votes
1answer
2k views

What is the relationship between salt and iodine?

I have seen and read some comments from the post: What is the difference between sea salt and regular table salt? My questions are. Does Rock or Natural salt contain iodine? Does Table Salt ...
2
votes
1answer
890 views

How to make chicken absorb more salt when cooking a soup?

This is a really important question for me, it can actually make the difference between me recovering from a chronic illness or not. Basically I have been cooking a basic soup : 1kg chicken: 1.5 ...
0
votes
1answer
546 views

To slow down the fermentation process of a food in a can

I am particularly interested in the histamine's creation in a can because I need to deal with allergies. Possible Factors to me which affects to histamine's creation that is the speed of the ...
7
votes
10answers
48k views

Pink salt vs regular salt

What is the difference between pink salt and more typical coarse salt (e.g. sea salt)? I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is ...
2
votes
3answers
2k views

How to make a non-salty cheesecake?

There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salted. It may be not as salty as, say, feta, ...
3
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2answers
424 views

What is a “moist” salt?

I have been looking into buying some gourmet salt, and several of them are described as being "moist salt". What does that mean?
13
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2answers
2k views

Why do so many desert/biscuit recipes have salt in them?

Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many deserts or biscuits. When I have asked a few friends or family who do a lot of cookery, the ...
6
votes
4answers
2k views

Is there a method for desalinating bacon?

Bacon contains a rather large amount of salt which can pose problems for people who are trying to find ways to reduce salt in their diet. Is there some method that can be used to reduce the amount of ...
5
votes
2answers
3k views

Why would heating salt in a pan prevent food from sticking?

Quote from www.saltworks.us: Preventing food from sticking - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a little salt in the skillet before frying ...
5
votes
2answers
10k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
2
votes
3answers
1k views

DIY Finishing Salt (Maldon, Fleur de Sel)

I've found links here and here on making finishing salts, but this isn't the kind I'm talking about. These are just mixtures of salt and some flavoring. I'm referring to salts like Maldon Sea Salt ...