Questions about the use of culinary salt in the kitchen.
2
votes
3answers
888 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
votes
2answers
389 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 ...
2
votes
2answers
3k 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.
2
votes
1answer
361 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
votes
2answers
349 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
votes
0answers
178 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 ...
1
vote
1answer
568 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 ...
1
vote
2answers
176 views
Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?
Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup?
If I use a £20-£40 meat tenderiser on chicken and thereafter make chicken soup(with more ...
1
vote
1answer
168 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 ...
1
vote
2answers
685 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 ...
1
vote
1answer
251 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 ...
1
vote
3answers
355 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 ...
1
vote
2answers
486 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 ...
1
vote
3answers
218 views
How to make salt in burger permeate throughout the entire meat?
I have been eating beef burgers from various different shops however having asked them they ALL use the exact same brand and product. Here in east london uk they also all use a standard flat top ...
1
vote
2answers
234 views
Why salt AND pepper and not salt and/or pepper
Which is to say--narrowing things down--do the two actually have any mutual enhancement effect, such as, say, in the manner in which salt can fool the tastebuds into perceiving sweet as even sweeter? ...
1
vote
1answer
1k 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 ...
1
vote
0answers
40 views
Pre-salt eggplant to improve taste? [duplicate]
Possible Duplicate:
Rubbing eggplants in salt
I've heard that salting an eggplant (aubergine) before cooking/frying it is necessary not only to reduce the amount of liquid in the result but ...
1
vote
1answer
264 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
4answers
2k views
How can I get my bacon less salty?
I was reading this question, and there's a solution to the OP's answer. I'm not fond of salt and this is a drawback for bacon (to me, that is). I do want to end up with pieces of cooked bacon (so ...
0
votes
1answer
161 views
How to mix the perfect amount of salt?
I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt ...
0
votes
1answer
148 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 ...
0
votes
1answer
324 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 ...
0
votes
1answer
421 views
What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?
1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...
0
votes
1answer
455 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
349 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 ...
0
votes
2answers
311 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 ...
0
votes
1answer
390 views
Where can I find french butter with salt crystals in San Diego? [closed]
Does anyone know where I can buy French butter with salt crystals in it? I will be moving to San Diego North County and would like to know where to shop
0
votes
0answers
235 views
Substitute for Salt [duplicate]
Possible Duplicate:
What are some good substitutes for salt for those on low sodium diets?
What is the very best substitute for salt, and still tastes great?
-3
votes
1answer
167 views
When is slow cooking important to salt absorbtion, before or after boil?
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
-5
votes
1answer
350 views
What makes soy sauce so salty? [closed]
I watch a lot of food programs and the chefs would advocate using soy sauce instead of salt for making a dish salty. The question is what makes soy sauce salty? Does it actually contain salt?
