Questions about the use of culinary salt in the kitchen.

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7
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4answers
614 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 ...
7
votes
2answers
5k views

In a recipe, how much is “to taste”?

A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food taste good, but I'm not sure that I ...
7
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3answers
1k 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 ...
7
votes
1answer
7k 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 ...
7
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2answers
2k 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 ...
7
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2answers
1k views

How can I recreate the flavour of instant ramen without the salt?

I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played with combinations of dried onions + no -...
7
votes
1answer
225 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 ...
7
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2answers
656 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 ...
6
votes
4answers
5k 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 ...
6
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5answers
15k 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
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4answers
511 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
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2answers
18k 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 ...
6
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3answers
5k views

Is there any advantage to adding salt to onion while frying?

Is there any advantage to adding salt to onion while frying itself rather than adding it the last? My friends say it removes moisture from onion. Is it true? Why is removing moisture from onion ...
6
votes
2answers
136 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 ...
6
votes
2answers
1k 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
139 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 ...
6
votes
1answer
493 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 ...
5
votes
4answers
1k 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
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2answers
524 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
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3answers
1k 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
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2answers
776 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 ...
5
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3answers
2k 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
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2answers
292 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.
5
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3answers
10k 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 ...
5
votes
3answers
556 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
3answers
6k 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 ...
5
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1answer
6k 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
808 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?
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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 ...
5
votes
4answers
3k 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 ...
5
votes
2answers
7k 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
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3answers
3k 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 ...
5
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2answers
4k 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?
5
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4answers
15k 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
2answers
6k 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 ...
4
votes
5answers
9k 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
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3answers
16k 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
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2answers
835 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 ...
4
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3answers
985 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 ...
4
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7answers
4k 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
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1answer
5k 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
2k 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
votes
4answers
248 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
5answers
4k 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 ...
4
votes
2answers
261 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 ...
4
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3answers
10k 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 ...
4
votes
1answer
535 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 ...
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 ...
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 ...
4
votes
2answers
3k 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 creation....