Questions about the use of culinary salt in the kitchen.

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6
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4answers
453 views

Why does salt taste different in different dishes?

If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregano. Update: The question is not "is it ...
6
votes
5answers
9k views

Why add salt to potato water?

I add salt to pasta water in order to reduce the stickiness caused by starch. However, I've never seen potatoes stick together. Why add salt?
6
votes
3answers
717 views

Less salty sauce based on soy

Basic ginger soy sauce: Mostly soy sauce, grated ginger, scallions, some rice wine. Some people find it too salty. What other liquids could I combine with the soy to end up with something a bit less ...
6
votes
1answer
805 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 ...
6
votes
3answers
129 views

What is a good online resource for purchasing high quality sea salt?

I would like to purchase some very nice sea salts. There are many sources available online but it is hard to tell what their quality and reputation is. What is the most comprehensive online shop for ...
5
votes
4answers
749 views

how do I get the salt out of my chinese take out

I bought some overly salted Chinese food ( I did not know it at time) and took most of it home. Now I would like to get the salt out so i can it eat. Do you have any suggestions?
5
votes
2answers
9k 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 ...
5
votes
2answers
324 views

How to know how salty is my soup without tasting?

This is a sister to this question. I need a method or a trick to measure (or guess) how saline is my food using normal tools or substances available on the super-market Any help?
5
votes
3answers
650 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 ...
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 ...
5
votes
4answers
398 views

Does the point at which salt is added to a dish affect how the flavor is changed?

If I'm preparing a dish for myself and someone on a low-sodium diet, I will withhold adding salt while cooking. Instead, I'll season my plate after serving. However, I can't seem to get the same ...
5
votes
3answers
424 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?
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 ...
5
votes
2answers
409 views

How can I get salt to stick better to buttered or oiled popcorn?

I make popcorn with butter or olive oil, but still when I add salt, especially kosher salt or coarse sea salt, it won't stick. Is there anything I can do to get it to adhere better?
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
2k views

Are there certain kinds of salts that work best for baking (cakes, bread, etc)?

As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depend on what I am baking?
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votes
5answers
3k views

How can I make low sodium (140mg or less per serving) pancakes / waffles?

I work with heart failure patients who have to limit their sodium intake, but still would like to enjoy some of their favorite foods. How can I reduce the sodium (to 140mg or less) in pancakes and ...
4
votes
3answers
8k views

What flavour can cut through salt?

I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce). What can I add to cut back the saltiness?
4
votes
1answer
3k views

Is salt caking really a big problem, or are anti-caking agents just cheaper than salt?

Moving back to the US from Europe after 8 years, my wife and I thought we were going crazy when salt seemed ... less salty here. Taking a look, almost all salt has anti-caking agent mixed in with it. ...
4
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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 ...
4
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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 ...
4
votes
4answers
212 views

Reducing the saltiness of commercially prepared seasoning

I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness without a noticeable change in flavor? ...
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 ...
4
votes
1answer
2k views

Chicken comes out salty… occasionally

A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying ...
4
votes
3answers
2k views

Calcium chloride as substitute for sodium chloride

My husband is on a low sodium diet. I have been thinking that Calcium chloride might work for making pickles, smoked fish, etc, because the sodium is the bad actor, not the chloride. Who knows about ...
4
votes
2answers
161 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 ...
4
votes
2answers
491 views

Why is my corned beef overly salty?

I cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion in the past to be sure, but it was ...
4
votes
4answers
8k views

Substituting table salt for kosher salt when brining chicken

How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt. ...
4
votes
3answers
257 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 ...
3
votes
3answers
337 views

What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?

From here: http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html Ingredients 15 ounces shelled and skinned AB's roasted peanuts, recipe follows **1 teaspoon ...
3
votes
3answers
579 views

Why would fresh tuna be salted?

I bought a big piece of tuna about a week ago. I carved it up and put most in the freezer. However, as I am the proud owner of a vacuum sealer (as of a week ago), the worst part of the tuna got vacuum ...
3
votes
3answers
249 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 ...
3
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2answers
244 views

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
3
votes
2answers
4k views

Recovering from Over Salted Sauerkraut

I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs ...
3
votes
2answers
990 views

Why is salt sometimes ingredient of otherwise sweet cookies? [duplicate]

In some recipes for muffins, biscuits or cakes I find small amounts of salt as an ingredient (Chocolate cake, Banana muffin). Why? What can a pinch of salt add to the bowl of chocolate?
3
votes
2answers
948 views

Is it safe to “salt bake” using ice cream rock salt?

Salt baking requires a lot of salt. I want to use ice cream rock salt for salt baking because it normally comes in bulk size. But I've been told that the rock salt used for ice cream is not fit for ...
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 ...
3
votes
1answer
4k views

What is the expected shelf life of salted butter?

I have just purchased 250g of Lescure salted butter (Beurre Demi-Sel) with a best before date of 23 July 2011. Today is the 2nd July 2011. I thought that butter has a shelf life of months, not 21 ...
3
votes
2answers
646 views

Making jerkies less salty

So yesterday I made my first ever home-made jerky. It tastes great (I suppose I followed a good recipe). However, it is quite salty. I thought I didn't use a lot of salt, but I did use a lot of soy ...
3
votes
1answer
159 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 ...
3
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3answers
3k views

How much salt is absorbed by meat during brining?

Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc. I'd like to be able to compute how much sodium is ...
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 ...
3
votes
2answers
403 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?
3
votes
1answer
265 views

Amount of salt in bread

I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tasty bread. On the other hand, the health ...
3
votes
2answers
1k views

What is the difference in flavor between a fermented pickle and a vinegar pickle?

I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find ...
3
votes
2answers
2k views

Can salt make sour fruit seem sweeter?

I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something ...
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 ...
3
votes
1answer
143 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.)
3
votes
2answers
255 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 ...
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votes
5answers
2k views

Best moment to put salt in spaghetti?

Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates inside the spaghetti. Just a bit before ...