Questions about the use of culinary salt in the kitchen.

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1answer
202 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?
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3answers
648 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
450 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
51 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 ...
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2answers
78 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?
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
709 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
180 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
198 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
232 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
456 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
183 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 ...
0
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2answers
255 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 ...
0
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1answer
654 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
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1answer
813 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
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1answer
392 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 ...
0
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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 ...
0
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2answers
169 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 ...
0
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1answer
711 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
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2answers
471 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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1answer
77 views

Are your daily salt intake levels for the max amount or recommended? [on hold]

I've just had a bowl of soup and it said the salt levels were about 22% of my daily amount. This got me thinking; I know salt isn't healthy but is this saying I should try and reach "100%" daily, the ...
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2answers
94 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
232 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
313 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?