Questions about the use of culinary salt in the kitchen.

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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
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2answers
2k 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
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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 ...
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 ...
3
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2answers
865 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
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2answers
159 views

Graham cracker crust too salty for cheesecake

My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt, although I do not make that mistake ...
3
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1answer
106 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 ...
3
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1answer
233 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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2answers
540 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
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1answer
248 views

Brining multiple chickens

I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
3
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3answers
2k 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 ...
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3answers
9k views

Should meat be seasoned before or after cooking?

When should meat be seasoned? I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking.
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2answers
67 views

How to ration salt in small quantities?

I have high-ish blood pressure and the doctor said keep the salt under control. It is easy to ration controlled amounts of salt when cooking large amounts of stews and similar foods and you add salt ...
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3answers
1k views

How to remove the excessive saltiness from gammon?

I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
3
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1answer
74 views

Can I cook beans without salt?

I made some refried beans in a slow cooker, loosely following the recipe from my cookbook. The recipe says to cook the beans with ½ teaspoon of salt. Is this necessary to properly cook the beans? I am ...
3
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3answers
707 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 ...
3
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1answer
237 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
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2answers
470 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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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 ...
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3answers
1k 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)?
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1answer
1k 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 ...
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7answers
8k 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
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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 ...
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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 ...
2
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2answers
261 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?
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3answers
1k 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
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1answer
535 views

How does a pinch of salt make a difference to a recipe?

Many recipes ask for a pinch of salt. How can such a small amount of salt make any difference to the taste of the recipe?
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3answers
114 views

Salt for Sauerkraut

I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too high a price. What other salts, readily ...
2
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1answer
424 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
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2answers
688 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 ...
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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 ...
2
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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, ...
2
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2answers
262 views

How to best prepare Sukimono

I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty. I weighted the cabbage down in salt ...
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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 ...
2
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2answers
185 views

Is less quality cream used in salted butter?

My room mate's mom recently told us that butter manufacturers will use a lower quality cream in their salted butter because the salt will help preserve the butter. This sounds too intuitive to be ...
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2answers
7k views

Is Himalayan pink salt the same as the pink salt used for curing?

I'm interested in curing meat, and most recipes require pink salt (which contains nitrites to help cure the meat). Is Himalayan pink salt the same thing?
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1answer
1k views

Why should I add salt to my curries?

I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry. Now after being a doubter, as I never add salt to my ...
2
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1answer
311 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 ...
2
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1answer
193 views

Cooking on a Himalayan Salt Slab

I am interested in purchasing a himalayan pink salt slab to cook on my stovetop. My cooktop is glass. The directions for using the salt slab is to be sure to have a space between the heat source and ...
2
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1answer
247 views

Should iodized salt be avoided when salting meat?

Should iodized salt be a avoided when salting meat? I have heard people telling me that iodized salt makes meat taste funny when using it for meat purposes. Is this true or can regular table salt ...
2
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2answers
861 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 ...
2
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0answers
186 views

How can I teach someone to taste for the correct amount of salt in a dish? [duplicate]

Possible Duplicate: How much salt should I add to a dish? After so many years of cooking, I can usually taste a dish and adjust it to find that point where the salt is just enough to bring ...
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3answers
153 views

Reclaiming a salty curry [duplicate]

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
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3answers
265 views

How does pepper enhance/increase the saltiness of a dish?

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...
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2answers
103 views

Is this cooking method likely to yield a tasty pork chop?

So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good pork?
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2answers
211 views

Do alcohol and salt help in preservation of dehydrated vegetables?

I dehydrate vegetables and keep them in glass jars for a long time. Is it a good idea to put a small amount of alcohol 70% in the jar before I insert the vegetables, in order to kill the bacterias? Is ...
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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 ...
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4answers
2k views

What is processed meat?

There is inconsistent terminology surrounding what is considered "processed meat". Some take any meat that has been smoked, cured, or possibly dried to be "processed", while others are consider "deli ...
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1answer
444 views

Will steaming fish cause salt to come out or cause fish to fry in its own fat?

If you brine some fish and then boil it in water (make a soup) ,the salt and other nutrients leach right out thus defeating the purpose of the brine. I will soon buy a steamer, however I just wanted ...
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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 ...