Questions about the use of culinary salt in the kitchen.

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3answers
404 views

Please explain my meat dry curing observations

I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I know because I placed some newspaper ...
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2answers
88 views

Pasteles are too salty

I made pasteles, but they ended up too salty. How can I reduce the salty taste? Is there something that I can add to the water when I boil them so they don't end up too salty?
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1answer
80 views

What are the effects of salting a thin steak that's grilled on a pan?

What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
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1answer
208 views

Is salt really necessary for cooking pasta? [duplicate]

I never put salt into the water when I boil it to make pasta even though cooking directions always suggest I do that and the pasta comes out fine. How necessary it is?
1
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3answers
689 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 ...
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2answers
459 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? ...
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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 ...
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0answers
20 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
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0answers
52 views

Does salt do anything more for baked products than just add flavor? [duplicate]

From a chemical scientific stand point... What roles does salt play in food besides the usual afterthought of sprinkling some on top of your food item to increase/enhance the flavor. I know this is ...
1
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0answers
45 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
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1answer
738 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 ...
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4answers
203 views

Vegetable “jam” with salt instead of sugar

My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now ...
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1answer
199 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 ...
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2answers
261 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 ...
0
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1answer
473 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
227 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
257 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
683 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
60 views

Is the stainless steel pot pitted by salt water bad for health?

I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...
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1answer
827 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
417 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
31 views

Is it really safe to use the same bowl of salt and /or other herbs on your cook top with your fingers that everyone uses? [duplicate]

I am just not sure of the cleaniness and mixing of the different herbs and the salt and leaving it on the counter after finishing preparing your meal, let alone rubbing it on meats and veges when you ...
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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
197 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
733 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
477 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
243 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
95 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
235 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?
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1answer
325 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
2k 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?