Questions about the use of culinary salt in the kitchen.

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13
votes
3answers
347 views

Can you candy salt? (Experiment Results)

Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed milk, then mixing that with a custard and ...
1
vote
2answers
67 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?
2
votes
1answer
453 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?
3
votes
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 ...
112
votes
10answers
54k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
9
votes
3answers
8k views

Will hard boiled eggs absorb salt through the shell?

In this America's Test Kitchen video they add salt to the cold water when hard boiling eggs. Would the salt actually permeate the shell and flavor the egg? That seems unlikely to me and is just a ...
9
votes
4answers
309 views

Desalinating dried/smoked fish

In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a ...
1
vote
2answers
933 views

Are olives always salty

I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other products (not in salad etc.) They are ...
22
votes
4answers
47k views

How much to reduce salt when using salted butter in place of unsalted butter

I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce ...
2
votes
2answers
156 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 ...
3
votes
4answers
728 views

Bread with no salt

I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...
4
votes
1answer
13k views

How many times can I use a salt block?

I've been reading up on Himalayan pink salt blocks. I am mainly interested in cooking with them, like cast iron. But, I noticed that they are a bit pricey, about $40 to $70. It also seems that they ...
4
votes
7answers
2k views

How to counteract excessive saltiness in dried fish?

My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell). She prepared for me recently a serving of ...
1
vote
2answers
97 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?
10
votes
11answers
58k views

Pink salt vs regular salt

What is the difference between pink salt and more typical coarse salt (e.g. sea salt)? I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is ...
9
votes
8answers
10k views

Soup is too salty!

I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
1
vote
1answer
77 views

How to make “salt-crust-baked” chicken?

A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was ...
10
votes
4answers
2k views

Can the bacon in homemade “Bacon Salt” be made shelf stable?

After success making several fancy salts including Sriracha, smoked, and green chili I've decided to try to move in to stranger and tastier territories. As such I want to make a bacon salt. The ...
3
votes
2answers
124 views

Is there a reason to not add salt when making a soup?

On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it important to add salt during cooking? But ...
2
votes
1answer
113 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 ...
5
votes
3answers
5k views

Recovering from Over Salted Sauerkraut

I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs ...
6
votes
1answer
395 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
25
votes
2answers
3k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
18
votes
6answers
14k views

Why did my grandfather-in-law salt his beer?

My grandfather-in-law was born in England in the 1920s and fought in World War II. Somewhere along the line he acquired the habit of salting his beer before drinking it, which persisted for the rest ...
1
vote
1answer
78 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 ...
25
votes
8answers
28k views

What are some good substitutes for salt for those on low sodium diets?

I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high. Salt is such a common part of cooking, and it's especially difficult to cook Asian-style food without ...
0
votes
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 ...
1
vote
3answers
170 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 ...
10
votes
13answers
32k views

Is there any way to “Salt” unsalted cashew pieces?

I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quite what I was looking for. Is there ...
-1
votes
2answers
91 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?
1
vote
1answer
66 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 ...
3
votes
3answers
515 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 ...
9
votes
3answers
292 views

Do I add salt to my sunny side up eggs before, during, or after cooking?

I was wondering if it makes any difference to the taste, texture, or any other factor. I tried googling but there are very few resources and some of them are contradicting. If anyone could enlighten ...
8
votes
5answers
6k views

What does it mean to 'salt' a steak prior to frying?

I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a very salty steak!
4
votes
2answers
223 views

Why isnt my salt about 39% Sodium?

I'm looking at the nutritional information on a pack of salt, as per the panel, 33.5g/100g is Sodium, everything else is in mg, totaling up to less than 1gm. The Ingredients section lists Salt as ...
1
vote
3answers
118 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 ...
3
votes
3answers
7k 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 ...
0
votes
4answers
168 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 ...
9
votes
4answers
61k views

What's Fruit Salt?

A recipe I am trying out (for khaman dhokla) requires fruit salt. What is it? What can I use as a suitable substitute?
3
votes
1answer
188 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
votes
2answers
837 views

Can alcohol and salt lengthen the shelf life of vegetables in room temperature?

My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/or salt around the vegetables can help in ...
0
votes
2answers
172 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 ...
2
votes
2answers
179 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 ...
1
vote
1answer
48 views

How can I accurately adjust for salt when using a “seasoning blend” or other ingredient that contains salt?

I'm making fried chicken. I'm sort of following a recipe that adds 1 TBS salt and other seasonings to buttermilk to brine the chicken, and then adds 1 tsp salt and other seasonings to the flour ...
2
votes
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, ...
3
votes
1answer
182 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.)
9
votes
1answer
2k views

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
1
vote
2answers
139 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 ...
1
vote
2answers
1k 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 ...
8
votes
6answers
2k views

Why throw salt over a barbecue before cooking?

At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the reason for this?