Questions about the use of culinary salt in the kitchen.
5
votes
4answers
524 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
8answers
10k views
Is there any way to “Salt” unsalted cashew pieces?
I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quite what I was looking for.
Is there ...
5
votes
2answers
4k 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
255 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
392 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
5answers
6k 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 ...
5
votes
3answers
322 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
2answers
292 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
1k 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
773 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?
4
votes
4answers
4k 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?
4
votes
2answers
497 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 ...
4
votes
3answers
855 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
243 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 ...
4
votes
4answers
170 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
997 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
5answers
488 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
1answer
2k 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
852 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
940 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
392 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
4k 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.
...
3
votes
4answers
229 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 ...
3
votes
3answers
4k 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?
3
votes
3answers
151 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
1answer
1k 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. ...
3
votes
2answers
210 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
2k 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
122 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
345 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
2answers
180 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
1answer
2k 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
381 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
3answers
3k 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
870 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
254 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
175 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
313 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
1answer
388 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
2answers
180 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 ...
2
votes
4answers
260 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 ...
2
votes
3answers
836 views
Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to consume more salt (or sodium)?
2
votes
1answer
191 views
Can salt be inserted in unshelled peanuts? Do natural peanuts taste salty?
The label of the blue coloured bag in this link says:
Peanuts unsalted In-shell
What is the need of mentioning unsalted In-shell?
Is it possible to insert salt in unshelled peanuts? Do natural ...
2
votes
3answers
735 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 ...
2
votes
7answers
3k views
Where can I buy kosher salt in London?
I make a point of taking a few minutes to look around for the stuff whenever I go to a new supermarket / farmers market / ete etc and I haven't been able to find a source here. At the same time, I'm ...
2
votes
3answers
714 views
Is salt important to the texture of dough?
Does salt have any effect on the texture of doughs?
My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This includes her pierogi dough (you know the ...
2
votes
1answer
155 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 ...
2
votes
3answers
362 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 ...
2
votes
2answers
1k 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, ...
2
votes
3answers
656 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 ...
