Tag Info

Hot answers tagged

21

This is what America's Test Kitchen (sorry, paywalled) has to say about it: Sometimes baked potatoes can use a flavor boost. And instead of light and fluffy, most often they are dense and crumbly. We found that baking the potatoes on a bed of salt remedied these problems. Moisture that escaped the potatoes during baking was trapped in the enclosed pan, ...


10

Thank you, all of you, who contributed by answers or comments to the thinking that leads now to this answer. I listened to all of you, and it worked. I can't describe how tickled I am. Your suggestions opened my mind to thinking that this could still "work" even if it didn't quite go as I hoped. As it turned out, the end product exceeded my hopes. This is ...


10

(1) Taste. When you salt your eggs DOES affect taste because it affects the way your tongue comes into contact with the salt. If you salt your eggs before or during cooking, some of all of the salt dissolves in the water that is in the eggs (raw eggs, overall, are roughly 75% water) and is dispersed over the surface of your eggs while they cook. When you ...


9

No, it won't help you at all. Your vegetables aren't being eaten by bacteria or similar (and this is a good thing, foods which are rendered unsafe by bacteria shouldn't be kept more than 4 hours at room temperature). They are simply wilting. There is no way to stop the wilting process. It is the plant cells dying off and stopping being able to "take care ...


8

No! A cup of salt is an enormous amount and would be dangerous for anyone who ate it, although they are unlikely to be able to swallow it in the first place as it would taste awful. Preserving vegetables can be done with or without preservative agents like sugar, salt, and acid but you won't be able to use your bread machine's jam making function. I would ...


8

There are many roasting recipes that use a bed or even a dome of salt. This has three effects that I am aware of- 1- It salts the food obviously. This isn't necessarily a reason all by itself. As you noticed salt is just as easily added later. 2- It keeps the food off the pan. In the case of fish this can make for easier service. 3- The salt becomes part ...


5

Add more potatoes--they absorb the salt. As would rice or pasta.


5

No, salting or spraying alcohol on your vegetables will not help keep them fresh at all, in fact salting them would probably have the opposite effect. You are probably connecting the fact that salt is used as a preservative with keeping food fresh, but these are 2 different concepts. Keeping things fresh involves trying to keep a plant metabolizing as long ...


5

Minerals, naturally found in salt whether it's mined or evaporated; and believe it or not, water. Infosa In the US, the FDA requires that salt must not contain more than 2.5% minerals other than NaCl and still call itself salt. That 2.5% does not include water. HowStuffWorks Your numbers for sodium content seem a bit low, but not extremely so, especially for ...


5

You can almost always add salt to a dish but you cannot take it out, so it makes sense to add salt at the end of the cooking process unless: the salt needs time to penetrate the ingredients. Potatoes are a good example of this, when I make potatoes for a potato salad for example I add salt at the beginning so that the flavor gets into the them the salt ...


5

It's not just saltiness, but various taste sensitivities that are impacted by pepper. Basically, piperine (the component in black pepper which causes its pungency) and capsaicin (the "hot" chemical in hot peppers) cause mild irritation and inflammation in the mouth when consumed. That inflammation leads to additional sensitivity of taste receptors. ...


5

You are correct in that salt fish are very salty. Where we live salt herrings are a tradition. The way to remove the saltiness is to soak them, changing the water every few hours. The trick here to really getting the saltiness out is to split the back. (The belly should already be split.) This is really important. I once had someone cook them for my ...


5

Because as you are cooking your soup, water in your soup is evaporating away as steam. You might salt a soup perfectly halfway through, but after evaporation, your now thicker soup is too salty. When adding salt, wait until the end of the cooking process, as soups will reduce and concentrate the flavors as the liquid evaporates. [ Source: ...


4

You can use Kosher salt or sea salt or even table salt but keep in mind that they are interchangeable by weight NOT volume. Volumetric measurements fail because of different sizes and shapes of salt crystals. Kosher salt crystals are, as you pointed out, larger and end up with larger gaps between the crystals when measured by volume than the smaller table ...


4

If you make a bread without salt, you will have to make the dough dryer as well. Salt (for lack of a better word) competes with gluten and yeast for moisture. Without the salt, the yeast will work a bit faster (this effect isn't that pronounced) and the gluten will be very soft. The effect on the gluten usually causes loaves without salt to fall flat as the ...


4

If you're in the US, labeling laws actually make it pretty easy to know exactly how much salt is in your butter, and yes, it varies by brand. Salt is sodium chloride, it's 40% sodium by weight. Land O Lakes salted butter (my go-to brand) has 90mg of sodium per tablespoon. That means it has 225mg of salt per tablespoon, or 1.8 grams per stick, 7.2 grams per ...


4

I don't understand what you are trying to achieve here. Food, or at least vegetables, is spoiled by bacteria (sometimes also mould). Bacteria need quite a few factors to maintain homeostasis and live. They can't live if 1) a toxin is present, or 2) their living conditions are not met. When you preserve food, you remove one of the conditions bacteria need ...


4

No, these are completely different products. As you indicate, so called "pink salt" is a mixture of sodium chloride (regular salt) and sodium nitrate (or sodium nitrite) for curing meats, tinted pink to distinguish it from regular table salt. it allows relatively accurate small batch curing, as in home sausage making. Himalayan pink salt is a naturally ...


4

Fresh olives aren't salty, but they are very bitter. Thus they almost always cured and fermented to remove the bitter compounds. Salt is the most common curing medium, hence olives that you buy in the shops are usually salty.


4

If you stay with the same ratio of salt (and any other ingredients) to water that you normally use, you should achieve the same results. As you normally use a 5% solution it shouldn't matter how many chickens or how much water if you stay with the 5% solution. The only thing that the weight of the chickens will factor into is the amount of brining time ...


3

In my experience, you can reduce the amount of salt more (up to 100%) in white bread than you can wholemeal/brown. Less salt in a wholemeal loaf and it doesn't seem to rise as much, and the consistency is different (I have not tried varying the amount of moisture as suggested above). In a white loaf, I can't see much difference in this regard. As has been ...


3

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 ...


3

Even easier method - Bring a pot of water to a boil. Pour the nuts into a strainer and hold over the steam shaking the contents occasionally to get moisture spread throughout the mixture. Remove from steam. Spread the nuts out on a plate and sprinkle with salt or other seasoning


3

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, ...


3

It seems like you would season the water/stock with salt from the meat. The amount is unreliable, and would be based on cooking time, salinity of the meat, size of cut, mineral content of the water, etc. I am not sure about meat, but a few answers regarding potatoes on a quick google search state that boiling denatures protiens and ruptures cell membranes. ...


3

Here is a snarky but historically enlightening article on the combination from Slate magazine. 1) Salt enhances flavors that already exist in the food. Here is an article discussing the science behind the phenomenon from the ScienceFare site. 2) Pepper brightens flavor, and masks off-putting notes, such as staleness or blandness from overcooking. Black ...


3

I'm glad the kosher worked for you. I wouldn't say "avoid sea salt", I'd say "avoid fine salt". When you get right down to it, All salt is sea salt. It's mined from oceans dried up millennia ago, or taken from current oceans and evaporated. Kosher worked better for you because the crystals were larger. Some sea salt crystals are huge, Maldon, for example. ...


3

A cursory internet and pubmed search did not yield any historical/traditional/cultural food-ties to this quaternary ammonium salt compound for me. Personally, I would not feel comfortable using this in a home setting because it can be toxic in small quantities. To my knowledge, ammoniac is used in agriculture (with pesticides and as an industrial ...


3

A wonderful classic dish from Europe starts with salt cod. You soak it for 24 hours with many changes of water, just in a bowl in the fridge, then cook it in milk until it softens. Then you make a mash from the cooked cod, some potatoes, and cloves of garlic that you gently cook in olive oil. Finally whip the olive oil into the mashed up fish/potato/garlic ...


2

Tuna captured by purse seiners or baitboats or jigboats in many cases are preserved and frozen in salt brine. it would have absorbed salt, just a fact. Other fresh tuna could have been stored in chilled seawater and would have picked up salt a well. In these cases the salt would have been higher on the skin edge. Well described in: ...



Only top voted, non community-wiki answers of a minimum length are eligible