Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

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9 votes
1 answer
2k views

Can salted capers be un-salted?

A family member picked up the wrong jar at the supermarket and now we have a (small) jar of salted capers instead of the brined ones they wanted to buy. We were wondering if we could somehow wash the ...
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  • 193
11 votes
5 answers
5k views

What are the tradeoffs between soy sauce and salt to pick when to use which between the 2?

What are the tradeoffs between soy sauce and salt to pick when to use which between the 2? Does it come down to dry vs wet? Both seem to do the same job of being mediums for adding sodium/saltiness to ...
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0 votes
2 answers
104 views

If 2 cups of Himalayan salt is used in making 60 gallons of soup, how much sodium does this contribute to a 24 oz. soup serving?

We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much of the standard (American Heart ...
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5 votes
3 answers
1k views

Why does mixing the salt and yeast sometimes work?

I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is the "magic" of this recipe (...
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6 votes
4 answers
1k views

How to make savoury brioche bread

I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche ...
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  • 163
1 vote
0 answers
118 views

What is the expiration on Morton salt substitute?

From what I read it says online the use by date is 5 years. It is composed of potassium chloride, fumeric acid, tricalcium phosphate and monocalcium phosphate. I don't understand how these chemicals ...
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  • 506
2 votes
2 answers
753 views

Can you freeze meat after you season it with salt and pepper?

A few days ago, I seasoned some pork chops with salt and pepper to cook - but found the pan wasn't quite big enough for all of them, so I froze some instead. Will my pork chops be safe to eat after ...
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  • 1,183
-1 votes
1 answer
115 views

What is helping fried fish have more flavour?

Recently I’ve been frying some sea bass with salt and different oils. I noticed when the surface of the Fried fish is more crispy it tastes better and also when I’ve used a saturated fat such as ...
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  • 3,757
0 votes
1 answer
217 views

Salty water in the pressure cooker?

I am following the Ninja Foodi recipe for cooking a whole chicken: Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the ...
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  • 139
0 votes
1 answer
177 views

What is salt baking?

I have seen in cooking competition videos many approaches to salt baking vegetables and fish. the vegetable is placed atop a pile of salt the salt is mixed with egg white to make a casing that is ...
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  • 1,888
1 vote
2 answers
423 views

How to remove salt from sun-dried tomatoes

I have a large packet of sun-dried tomatoes, the type that are preserved dry with salt rather than the type sold in jars covered with olive or sunflower oil. It's a large packet so I don't want to ...
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  • 123
0 votes
1 answer
64 views

Seasoning steak with broiler salt

I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill. A few months I tried using this technique (https://www.thespruceeats.com/seasoning-your-steak-keep-...
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5 votes
2 answers
211 views

How is truffle salt supposed to be used?

I have recently been gifted some truffle salt flakes "5% Australian Grown Perigord (Tuber melanosporum) Truffle". I'm not used to using truffle in my cooking, so I'm not sure what to expect. ...
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  • 151
5 votes
2 answers
211 views

How to make (vegan) cheese saltier?

I have recently been making some quick vegan cheeses such as paneer and halloumi with similar methods to making the dairy version of these cheeses. The process I'm following is roughly: Blend ...
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  • 784
11 votes
1 answer
2k views

Is it a good idea to add salt to egg whites before beating them?

It seems to be conventional wisdom to add a pinch of salt before beating the eggs. However, this website gives a scientific explanation of why it's a very bad idea. Could you tell me who is correct? ...
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  • 693
3 votes
3 answers
993 views

How to Adjust Biscotti Recipe When Using Salted Pistachios

I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were already salted, with sea salt. Given ...
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1 vote
1 answer
846 views

Can excess salt in a cured gammon joint be removed after it has been roasted?

It's my first time of cooking cured gammon joint and I wasn't aware of how salty it is until after roasting it in the oven. I need to know if the excess salt can be still be removed even after it has ...
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  • 11
0 votes
3 answers
152 views

Can a food contain 'extra' sodium?

I have always heard how food companies deliberately add 'extra' sodium to make foodstuffs like fried snacks and instant noodles addictive. But my question is, if I were to make the same food at home, ...
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  • 171
3 votes
3 answers
845 views

Should I salt the water when boiling store-bought dry potato gnocchi?

Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do so. Most information on the internet ...
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  • 241
0 votes
0 answers
36 views

How to fix Spanish-Style Milkfish that became Too Salty [duplicate]

My wife made spanish-style milkfish, when I tasted it during the night it was alright, but when I tasted it next day for breakfast it has become too salty! I searched for recipes and saw that you're ...
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1 vote
1 answer
348 views

Best way - if any to "thin out" overly salty kimchi - already in jar

I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidentally put double the salt, but gave it an ...
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  • 123
3 votes
1 answer
83 views

Baking in a salt crust: What type of fish?

I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was ...
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  • 521
12 votes
4 answers
4k views

What type of salt for sourdough bread baking?

I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse ...
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  • 129
5 votes
2 answers
745 views

How much salt should I use for dry brining a steak?

I tried cooking a steak a few days ago. Having watched quite a few videos on YouTube, many of them suggested to salt the steak and leave it uncovered in the fridge for 24 hours or so, on a cooling ...
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  • 563
5 votes
1 answer
136 views

Should I be reducing salt amounts in recipes if cooking with tap water that has passed through a salt based water softener?

Should I be reducing salt amounts in recipes if cooking with tap water that has passed through a salt based water softener? Or is the amount of salt from the softener negligible? I'm probably over-...
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  • 605
0 votes
2 answers
188 views

Does salty water become more or less salty after boiled?

If I have water containing a certain concentration of salt and I boil the water to the point that I have, say, half of the initial water left, will the leftover half have a higher, lower, or equal ...
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  • 13
5 votes
2 answers
289 views

How does preserved lemons salt soultion form a gel?

About 4-5 years ago I attempted to preserve some lemons in salt as per lots of recipes for Morrocan preserved lemons for tagine etc. I didn't ever get around to using any of them and also used an ...
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  • 51
11 votes
2 answers
2k views

When should I add the garlic to a roasted leg of lamb?

I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff them with garlic sort of like this ...
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  • 350
0 votes
1 answer
303 views

Benefits or effects of salt on fruit fruit cleanliness with regards to wax, pests, pesticides, insecticides, etc?

There's a language barrier here for context. I have heard from a family relative that they think using salt in the preparation of some fruits to be beneficial from a cleanliness perspective, which ...
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1 vote
2 answers
376 views

What can I do with super salty cream cheese mixture?

I whipped up a cream cheese filling for sweet bread. By accident, I added salt instead of sugar... an entire cup. Now I have disgustingly salty mixture of 16 oz cream cheese (2 packages), two eggs, ...
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  • 21
1 vote
1 answer
358 views

How can my breadmaker made wholemeal bread taste less salty? [duplicate]

My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing patches in baked form- it has happened with early loaves. We ...
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3 votes
1 answer
841 views

What exactly is the salt for when making oatmeal porridge?

As per the instructions on the oatmeal package, I make it like this: I take a bowl. I put 1 dl oatmeal into it. I put 2 dl water on top of it. I put 0.65 grams of salt on top of it. I mix them ...
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3 votes
1 answer
215 views

What is the absolute maximum salt-to-water ratio of a brine for Lacto-Fermentation

There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the sense of taste of the ...
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  • 4,226
0 votes
2 answers
152 views

How salty is olive brine?

I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
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  • 135
3 votes
2 answers
550 views

Pink curing salt turned yellow - safe to use?

I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a zip-lock style bag, which I have opened ...
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  • 4,811
12 votes
2 answers
3k views

Keeping meat dry after salting it

One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so it can actually brown and develop a crust....
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1 vote
1 answer
449 views

When to add salt to dosa batter?

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I ...
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-2 votes
1 answer
68 views

Why does salt used for fish dishes have the shape of large "flakes" instead of small corns of salt, as normal table salt?

There is salt made specifically for fish dishes. I've used it a few times in the past, but while there is nothing wrong with the taste of the "flake salt", it is a very disturbing feeling to be eating ...
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1 vote
2 answers
4k views

Help! Too much salt in my sourdough dough!

Help! I added three times the amount of salt needed for my sourdough bread recipe (1/4 c. versus 1 T.) Can I save it?
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  • 19
1 vote
2 answers
188 views

Should I pre-season meat with salt even if it's skinless?

I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when you cook it. I've also heard that it can ...
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  • 11
18 votes
3 answers
5k views

Can I substitute salts 1:1 by weight?

In a recipe where you’re dissolving salt in water or a similar mixture(not sprinkling it as a seasoning, etc.) is it possible to substitute, for example, 1 gram of kosher salt with 1 gram of table ...
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  • 489
1 vote
2 answers
128 views

Seasoning chicken in sous vide?

Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
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  • 4,599
2 votes
1 answer
2k views

Coarse Kosher Salt In Salt Mill

We recently are starting to run out of coarse sea salt, and I was wondering if it is okay to substitute out coarse sea salt and instead use coarse kosher salt to grind inside of a stainless steel ...
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18 votes
5 answers
6k views

How much salt in "liberally season"?

I've been reading and watching content about cooking and when the instructor says, "liberally season with salt", I am left clueless as to how much I should apply. As a complete novice in cooking, I ...
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0 votes
0 answers
82 views

Is it possible, and if so, how can I preserve lean meat using only salt at home?

I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is regular fine? I really don't care ...
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  • 437
-1 votes
1 answer
927 views

Salting ground Turkey

I am vegetarian but cook meat for my husband. As such, I don’t know much about seasoning meat. I know salting foods is a matter of taste, but if I am sautéing 1 pound ground turkey with onions and ...
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  • 507
2 votes
3 answers
470 views

Syracuse Salt Potatoes - what's the deal?

Recently I've learned about salt potatoes, which is a regional dish from Syracuse, NY. Basically, you put about 1 cup of salt to 6 cups of water and boil unpeeled potatoes in that water. I've also ...
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  • 225
5 votes
1 answer
204 views

Dried and Salted Fish Fillets (e.g. cod) Sous Vide

I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to ...
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  • 4,226
2 votes
3 answers
191 views

Should I salt water for cooking pastas based on the volume of water or amount of food?

I was wondering if I should estimate the amount of salt I need proportionally to the volume of water or to the amount of pasta?
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  • 153
2 votes
1 answer
362 views

Can I pickle and brine without salt?

I have to reduce my sodium intake. I love kosher dill pickles. I'd like to make my own with less or no sodium. So in researching, I see references to using saltpeter in place of salt sometimes. It is ...
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