Questions about the use of culinary salt in the kitchen.

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2answers
160 views

Type of salt to use for Indian recipes

I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding because of the crystal texture - but ill ...
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1answer
378 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 ...
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2answers
100 views

Using sal ammoniac (ammonium chloride) for salting fish

Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vegetables or any other food? If no, why ...
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2answers
246 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 ...
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1answer
583 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 ...
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1answer
745 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 ...
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1answer
284 views

Vegetable Soup Missing Something Fundamental? [closed]

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly ...
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0answers
47 views

Why are salt and pepper special in western cooking? [duplicate]

While there are many ways to flavour food, salt and pepper seem to be treated as special in western cuisine. By special, I mean that they are typically placed on the table at meals and have a their ...
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0answers
78 views

How to minimize salt taste from biryani? [duplicate]

I've tried Veg Biryani dish yesterday but I was failed to know the amount of salt to be added. Its tasting little bit salty. I've to cook it again today night. Can somebody tell me how to reduce the ...
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2answers
135 views

Is there a way to make leafy green vegetables absorb salt throughout their tissue?

For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the salt to be in and throughout the greens and ...
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1answer
635 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 ...
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2answers
449 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 ...
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0answers
240 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?
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2answers
82 views

How much salt is needed for “Coq au vin”

How much salt is needed for "Coq au vin" (one rooster, 1.5 kg) and when should it be added?
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1answer
208 views

Why do bread companies add sugar to bread? [duplicate]

I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
-3
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1answer
272 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?
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1answer
1k 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?