Questions about the use of culinary salt in the kitchen.

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6
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2answers
14k 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 ...
18
votes
3answers
9k 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
votes
3answers
552 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
801 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
203 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
vote
2answers
2k 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
805 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
5k 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
7answers
2k 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
vote
2answers
4k 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
8k 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
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 ...
20
votes
8answers
23k 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
497 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 ...
30
votes
2answers
998 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
vote
2answers
2k 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 ...
4
votes
2answers
3k 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
1k 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
733 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 ...
11
votes
11answers
68k 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
3k 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
votes
2answers
539 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?
14
votes
2answers
2k views

Why do so many dessert/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 desserts or biscuits. When I have asked a few friends or family who do a lot of cookery, the ...
6
votes
4answers
3k 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
5k 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 ...
7
votes
2answers
13k 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
2k 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 ...
4
votes
3answers
12k 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
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 ...
11
votes
5answers
3k views

Rubbing eggplants in salt

I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven. From what I understood it had to do something with the eggplant's bitter ...
3
votes
1answer
6k 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 ...
2
votes
2answers
260 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?
4
votes
1answer
4k 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. ...
6
votes
4answers
521 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
1answer
356 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
3answers
866 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 ...
9
votes
4answers
70k views

What's Fruit Salt?

A recipe I am trying out (for khaman dhokla) requires fruit salt. What is it? What can I use as a suitable substitute?
10
votes
2answers
2k views

Is there an authoritative source on whether salt affects pasta stickiness?

The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelation. This seems to be a controversial question, with lots ...
14
votes
4answers
4k views

What different uses do we assign to salted butter vs. unsalted butter?

What different uses do we assign to salted butter versus unsalted butter?
4
votes
2answers
700 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 ...
10
votes
3answers
1k views

Boiling things using salt

Since recently i have to cook for myself and a lot of products mention i should boil some water with salt and when it boils add the product. Why on earth do you have to add salt to the water?
4
votes
4answers
229 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
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 ...
9
votes
4answers
17k views

Is it okay to salt beef before or while cooking it?

I recall reading that you should not salt beef until after it is cooked or it will dry the beef. Yet I see recipes that call for salt in a beef marinade. Is it true that you should only salt beef ...
2
votes
3answers
2k views

Is low sodium salt really effective?

In Israel, there are some low-sodium salt substitute, which brag to have "60% less sodium than regular salt". I suspect that there's a catch. I strongly suspect that indeed they contain 60% less ...
6
votes
5answers
12k 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
4answers
497 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 ...
17
votes
8answers
23k views

Rinse the salt off a steak before cooking?

I've been trying to perfect my technique for cooking a steak indoors. It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt, and cooked the steak on cast iron. ...
7
votes
2answers
886 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 ...
5
votes
3answers
7k 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 ...