Hot answers tagged salt
http://www.aaccnet.org/publications/cc/backissues/1987/Documents/64_106.pdf This study from "Cereal Chem. 64(2):106-109" was helpful in answering the question. One example: Using 71 gm Dry Spaghetti, 592cc water, 2.6 g salt (based on 5.5gm salt/tsp): 100mg cooked spaghetti contained 1.8 mg Na prior to cooking, 0.9 mg Na when cooked in unsalted tap water, ...
The addition of salt has at least 2 things going for it: 1). It DOES help keep the pasta from cooking into water, thus improving texture (less sticky/gummy). When less of the starch and protein is leached out of the pasta, it will foam less as well! (Perform the 2 batch test, side by side. The salted water will foam less, and it will be less murky when the ...
Yes, you can, and if you are one of the people who believes that way you are most likely to exsperience the textural difference of this type of salt; most people cannot detect any flavor difference for various mineralized or natural salts under test conditions, but this is the manner it is most likely to make a perceptible difference in flavor.
The salt amount usage will depends to the weight of the vegetables and water. For example, if your current recipe calls for 2 lb. of cabbage, but now you are planing to do less cabbage and substitute that amount with carrots, then you don't need more salt. However, if you would use 2 lb. of cabbage (according to recipe) and wish to put 1 lb. carrots into ...
If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables. The salt helps keeping undesirable bacteria in check, so you probably don't want to "dilute" it. Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same. TL;DR: Treat any additional vegetables like cabbage when ...
Salt is not necessary, it's just a flavour thing, a common personal preference I suspect you'll get a saltier taste by putting it in the water, than putting it in the sauce for the same volume of salt Hot water is not necessary too, you can prepare dried pasta with cold water. But it doesn't taste right to me, so does salt less pasta :-)
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