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Questions about the use of culinary salt in the kitchen.

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49 views

should I buy iodized or non iodized salt? [duplicate]

I recently ran out of table salt for my salt shaker.I went and bought salt, but didn't know ,if I should choose iodized or non-iodized. I don't have any health or thyroid concerns,but I'm not really ...
4
votes
1answer
95 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 ...
0
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3answers
151 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, ...
2
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2answers
95 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 ...
1
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1answer
370 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 ...
1
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1answer
74 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. ...
0
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0answers
45 views

Will mixing salt affect synthetic vinegar?

I was thinking of storing a bit of salted synthetic vinegar for quick use. But I'm not sure if the vinegar will remain intact along with the mixed common-salt. I'm worried about chemical reactions ...
0
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1answer
110 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 ...
0
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2answers
219 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 - ...
1
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1answer
105 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 ...
27
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5answers
11k 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 ...
1
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2answers
64 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?
3
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2answers
391 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 ...
0
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0answers
28 views

unsalted food, how long will it last in the fridge? [duplicate]

Starches like rice, or proteins like chicken, cooked without any added salt or seasonings or oil, how long will they last and are they safe to eat in this form?
0
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0answers
67 views

Too salty Bordelaise sauce

I have pre-prepared a Bordelaise sauce (wine reduction + beef + beef stock + onions). Probably the beef stock I used (new brand) caused it to be overly salty. How can I save it? I read advises for ...
0
votes
2answers
321 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?
3
votes
2answers
196 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 ...
6
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0answers
176 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 ...
3
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3answers
940 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: ...
1
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2answers
906 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
12
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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 ...
4
votes
5answers
907 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 ...
9
votes
2answers
618 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
4k 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 ...
9
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1answer
248 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
4k 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,...
5
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2answers
423 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, ...
17
votes
3answers
5k views

Is there any advantage to combining spices before applying them to meat?

Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). ...
0
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0answers
36 views

Salt free grain and/or seed bread [duplicate]

I'm looking for a good recipe for salt free (for health reasons) bread with grains/seeds. A user named Stephie said she makes saltless bread with grains or seeds, but as I don't have enough "...
1
vote
1answer
141 views

Include salt in dry premix?

Should salt be part of the dry premix? I plan to start making dry premixes, as normally done in factory operations. Separated for different pastries, the premixes will include any of the ff: flour, ...
7
votes
1answer
398 views

Does yeast use the salt in the ferment?

During the rising process, does the yeast consume and break down any of the salt in the dough, or is the amount you put in at the start the amount you get in your final loafs? (just spotted some ...
2
votes
3answers
1k views

over salted an uncooked steak

I seasoned uncooked rib steaks yesterday (using a truffle sea salt). cooked 1 today and it was way too salty. How can I salvage the 2 remaining steaks. I cooked the 1st steak in the oven broiler....
10
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2answers
4k views

Is there a substitute for cheese salt?

I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some of the reading I've done have a few ...
19
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1answer
4k views

Why does salt enhance the flavor of food?

I eat a lot of salt. It makes almost everything taste better, including: Meat Cookies Vegetables Sauces Chocolate much more It seems to me like salt makes almost anything better, but it doesn't just ...
7
votes
1answer
640 views

What is the point of roasting salt?

This recipe for ginger-garlic paste roasts the salt before putting it in the paste. Now, I never thought I've seen someone roasting salt before. What is the point of this? How does it change the ...
75
votes
10answers
19k views

Are there any advantages to freshly ground salt?

Recently, I've seen salt grinders sold in stores. I understand that freshly ground pepper has a plus over pre-ground pepper in terms of freshness and strength. However, salt to me seems like a mineral,...
6
votes
2answers
2k views

How easily can table salt be contaminated?

In Alton Brown and The Food Lab Play With Chicken, Alton Brown (jokingly?) chides J. Kenji Lopez-Alt for touching raw chicken right before pinching salt from a tub. AB: So it's okay to put your ...
0
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1answer
1k views

Accidentally used salted butter

I'm making some brownies for my nieces church school and I accidentally used salted butter and my batter is incredibly salty. Is there any way I can counter the saltiness of it? I'd hate to waste a it....
3
votes
3answers
1k views

Ran out of salt can I use MSG (monosodium glutamate) instead?

I can't read in local language and was looking to buy some salt, so I went to local shop picked up what looked like it (white crystals in plain plastic bag without much colour and decoration). I ...
2
votes
1answer
1k views

How do I mellow out the saltiness in black olives?

I have some dishes where the umami olive flavor would be perfect if not for all the saltiness that is added to the dish. I am looking for a way to mellow the saltiness in the olive in a subtle way so ...
2
votes
2answers
233 views

Does cooking black bengal gram with salt lead to increased cooking time or lack of softening?

I have heard that cooking bengal gram with salt can lead to increased cooking time compared to cooking it without salt.So i used to add salt just before serving the curry.Other pulses like green gram ...
3
votes
1answer
434 views

Iodized or sea salt

In cooking, should I chose iodized or sea salt? I have no particular health or thyroid concerns, but I'm not particularly sure on what the difference of the flavor can either of the two bring.
-1
votes
1answer
2k views

How much Salt to Boil Chicken Breast

Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some boiled chicken. I want to know how much ...
3
votes
1answer
587 views

Brining vs Salting - what's going on?

The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is associated with drier steak, because of the ...
3
votes
1answer
277 views

Do Morrocan-stye pickled lemons really need 5 to 10% salt?

I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee suggests that a solution of five to 10% ...
3
votes
1answer
268 views

Pickled/preserved lemons/limes - grams of salt per kilogram of fruit? [duplicate]

[ I think this question here was originally too unclear. because I was still researching and figuring out exactly what I wanted to ask when I posted it. I edited it a few times, but I think my editing ...
5
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3answers
2k views

Rust in salt, is it safe?

I bought a small tin of Jacobsen Sea Salt which is all the rage in Portland, Oregon. I left it in my back pack for a few weeks and when I took it out and opened it up I am noticing some rust from the ...
2
votes
4answers
6k views

How much salt should be used in dishes for the best flavor?

Is there a way to determine how much salt per quantity of food is required? For example if I use 1kg of ingredients then I need at most one tbsp of salt. Any such metrics? The quantity of salt to be ...
4
votes
1answer
777 views

Influence of salt on gluten

How does salt influence gluten development in sourdough bread dough? Does it inhibit or enhance it?
1
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3answers
539 views

How to separate salt from chocolate?

For the cake we needed melted chocolate with some extra sugar. However, instead of sugar we have added salt. Is there a viable way to separate the salt? The chocolate has 60% cocoa in it, and there'...