Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

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2answers
117 views

How much salt do potatoes absorb when being boiled?

My mashed potatoes are always bland. I’ve googled recipes and a lot of them say to put a teaspoon or so of salt in the water to boil them. I’m a bit worried about using so much salt. What I’d like ...
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0answers
81 views

Cooking time for vegetables in plain water versus in a soup

I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the ...
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2answers
87 views

Fermented cucumbers without or with minimal salt possible?

Cucumbers can be made sour by giving sugar to lactic acid bacteria (I do not like vinegar). Do you really need salt and can it be avoided, or what is the minimum if you do need it as preservative? ...
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1answer
221 views

Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that?

I cooked jasmine long grain rice - but forgot to add salt before cooking. It is a small amount, about 250 ml dry rice.* When the 20 min where over, I noticed I had forgotten the salt. Adding salt ...
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1answer
98 views

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the ...
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2answers
3k views

Could you brine steak?

I have read that brining pork chops is a good idea but can you brine beef steaks of various cuts? Would this achieve anything good or spectacular or is it just a waste of time?
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5answers
313 views

Keeping meat in salt water

Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce toxins which won't be destroyed by cooking ...
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1answer
132 views

Is iodized salt unsuitable for baking bread?

I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
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1answer
71 views

What do I do with the egg that contains a crack while curing in brine?

I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says I should check if one of the eggs have a ...
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1answer
2k views

Salt turned peas from creamy to crunchy

Here is what I did, I boiled a bag of frozen peas,about 400 grams, in a pot of water. I checked for tenderness after a while and they were creamy on the inside like I wished they were. I take some out ...
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1answer
257 views

Forgot to add salt to french fries while soaking it in hot water

I tried to make french fries at home for the first time. As I searched over the internet, there are four steps, Soak the potatoes in cold water for 20 mins Soak the potatoes now in hot water for 10 ...
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1answer
84 views

Lightly salted water?

I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actually is. Can anyone tell the "correct" ratio of ...
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1answer
96 views

Does chocolate ice cream tend to have more salt than strawberry or vanilla?

To the question Why does chocolate ice cream melt faster than others? I wrote an answer that suggests that it's not because of chocolate ice cream's dark color, but instead because of a lower melting ...
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0answers
65 views

Question about soft cures and curing salts

I was advised that your curing salts should be added 0.2% of the salt by weight, so if you have 125kg worth of koshering salt, that is 250grams of curing salt. Can the same be done when you have 100kg ...
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1answer
136 views

(Survival Salt) Extract Salt from natural sorces (In the wild) without the Ocean

I'm inquiring to learn a survival technique in the wilderness. How can I extract and crystallize salt (sodium chloride) from wild plants, animals, or rocks, with access to a freshwater source only. I ...
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2answers
149 views

Does salt prevent water from absorbing nutrients and falvours from food?

A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from absorbing flavor and nutrients from the ...
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1answer
347 views

Is it good to store a salt block with silica packs?

We recently started using an Himalayan salt block. We cleaned it as per the directions, and the storage said to scrub it, dry it, let it air dry, and store it in an airtight container. It seems ...
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4answers
2k views

Alternative to salt when using Mortar and Pestle

For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in our food. This extends to, for instance, ...
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2answers
1k views

Do salt or vinegar in the boiling water help peeling eggs?

In another question, a user commented I've heard some tales that vinegar helps with peeling afterwards and another one responded both are totally useless That struck me as a very good ...
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0answers
32 views

Do we really need to salt eggplant in order to remove the bitterness? [duplicate]

Do we really need to salt eggplant in order to remove the bitterness out of it, or will only peeling remove its bitterness?
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8answers
10k views

How can I be more frugal with salt when cooking (dried) pasta?

When cooking pasta (from dried), I currently need to add a significant amount of salt to the water to add flavour. As the pasta itself is extremely cheap, and the water is completely free - it can at ...
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1answer
103 views

Seasoning pasta water

Is it possible to oversalt pasta water? Will the extra salt be unabsorbed or would the pasta be noticeable too salty? Is there anything people add to pasta water for seasoning (I.e ground pepper or ...
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1answer
108 views

How does the quantity of salt change after the steaming stage when cooking pulao?

When making pulao1, I taste the salt in the broth before the steaming stage (also called dum). At this time, the saltiness is just right. But after the rice has finished steaming, it is less salty ...
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2answers
142 views

How do I know that the quantity of salt is enough for a given amount of flour? [duplicate]

When making bread during Ramadan, I can't taste the flour. Is there a known ratio of salt to flour when making bread?
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1answer
1k views

What should I do when I add too much salt to rice? [duplicate]

I accidentally added extra salt to my rice. Is there anything I can do now?
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1answer
46 views

How to balance the spiciness in any kind of dishes

My question is about the spiciness of any kind of dish. I am having trouble balancing the spiciness in food. Sometime salt becomes sharp, and sometimes peppers are too sharp.
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0answers
33 views

How to fix too much salt in cooking [duplicate]

As too much salt can make food unbearable.salt quantity is too much in food .then how to remove too much salt in my cooking??
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1answer
118 views

Why does adding sugar/salt causes water to release?

This is purely practical observation. If I add pinch of sugar or salt, somehow automagically water appears in the pot. For example I had a week old cauliflower somewhat wilted/dried in fridge cooing ...
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3answers
447 views

How much salt does pasta absorb compared to rice?

Apparently if you cook both pasta or rice in salty water both will absorb salt. It seems to me the salt changes the taste of the pasta more than it changes the taste of rice though I could be wrong, ...
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2answers
523 views

​What is the purpose of salt in fermented vegetables?

I'm trying to stay low on sodium so I limit salt intake to minimum wherever possible (most of it comes from bread, fermented vegetables or a tiny dash here and there for seasoning) For vegetables I ...
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1answer
396 views

Why is chocolate generally sweet?

Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process. My question is why has it become the complete standard to have sweet or semi ...
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1answer
83 views

Is it possible to make salty avocado Ice Cream without a machine?

I'm trying to make salty avocado ice cream for a culinary school project, but don't really know if it's possible. I've found several no-churn recipes, but most of them use sweetened condensed milk. ...
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1answer
180 views

What is the difference between normal salt and salt of guérande?

What is the difference between the salt of guérande sel de guérande and normal salt ? I have a truffle flavored sel de guérande, which have nearly the same taste of normal salt if it doesn't contain ...
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2answers
611 views

How do potatoes work against salt

For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal. But what is the (biological? chemical?) reason that potatoes - ...
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1answer
300 views

If I double a bread recipe do I double the salt? [duplicate]

I think it was my mom who gave me the rule of thumb that when you double a recipe you double everything except the salt. I'm willing to defer to her wisdom for the sorts of soups and stews she liked ...
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5answers
14k views

What can be done with accidentaly oversalted beef?

I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is unbearable to eat it by itself. I'm ...
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2answers
84 views

Sugar and Salt Solutions

When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
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2answers
703 views

Will putting a salted steak into a preheated stainless steel pan cause pitting?

Typically when I cook steak, I salt/pepper it and then leave it out for a while to warm up. Next, I preheat my non-stick pan, put in olive oil, and add the steak. However, I recently bought a set of ...
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2answers
1k views

Accidentally omitted salt from my gingerbread cookies… what should I do?

I forgot to add the salt in my gingerbread dough, and it's already in the fridge. Should I re do the dough? Is there a way to add it in?
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2answers
346 views

Salt won't dissolve in buttermilk brine

I'm making fried chicken and the first step of most recipes involve soaking the chicken in a buttermilk and salt brine to tenderise it. However, I have had problems getting the salt to dissolve in ...
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0answers
350 views

Baking beetroot in coffee crust

I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit further, I've found also found an article by ...
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3answers
2k views

Overly salted sauerkraut

I made two batches of sauerkraut. The first one turned out great and is already canned. In the 2nd batch I put too much salt, and it is not working as quickly as the 1st. What I was wondering: ...
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3answers
2k views

Cooked bacon too salty

I Have already cooked in the slow cooker overnight the bacon and forgot to soak. It is now really really salty and unfit to eat. How can I solve now and get rid of the salt. Thanks Bernie
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6answers
4k views

How to dissolve salt into mashed potatoes

I am trying to find a way to mix salt into my mashed potatoes without having unpleasant bits of salt appear in each mouthful. I usually steam them with their skins-on, before mixing in salt, and ...
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5answers
2k views

Cooking pasta: when to salt?

So, I have always been salting the water first when cooking pasta. Another amateur cook friend insists on salt after boil because it raises boil temperature elsewise. I keep telling him I don't care ...
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2answers
1k views

How to flake rock sea salt?

I received a gift of pink rock sea salt and would like to know how best to process it into flakes. Briefly tried a box grater but that resulted in fine granules. The container includes three walnut ...
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4answers
9k views

How can I reduce the sodium/salt in Halloumi?

I bought some Halloumi cheese the other day, and noticed that its sodium content is a WHOOPING 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket ...
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1answer
451 views

How Much Ammonium Chloride for Home-made Salt Licorice?

I want to make my own Scandinavian style salt licorice. I was able to buy ammonium chloride at a local spice store, but I am not sure how much to use. My research, so far, has suggested a ...
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4answers
6k views

What is the function of salt in chocolate?

Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets: To the food simpleton that I am,...
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2answers
731 views

How can I add salt and get it to permeate throughout chocolate?

Based on a previous question I understand it is not possible to make chocolate from home since specialist and expensive equipment is reqiured. As such I bought premade dark chocolate from the shop, ...