Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

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1answer
143 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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1answer
156 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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2answers
171 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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1answer
57 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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2answers
171 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. ...
5
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1answer
163 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 ...
11
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1answer
1k 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? ...
3
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3answers
909 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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1answer
153 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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3answers
148 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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3answers
332 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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0answers
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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1answer
161 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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0answers
19 views

Will adding salt to stainless steel steamer cause pitting? [duplicate]

I have bought a stainless steel pot steaming insert. Will adding salt to food (maybe frozen) when I start cooking it with steam cause pitting of the insert? Thank you.
3
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1answer
75 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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4answers
3k 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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2answers
415 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 ...
5
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1answer
133 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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2answers
111 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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2answers
163 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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2answers
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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1answer
110 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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2answers
244 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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1answer
232 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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1answer
758 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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1answer
160 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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2answers
129 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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2answers
354 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 ...
12
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2answers
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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1answer
233 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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1answer
67 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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2answers
3k 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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2answers
129 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 ...
18
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3answers
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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2answers
107 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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1answer
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 ...
18
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5answers
5k 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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0answers
80 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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1answer
706 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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3answers
426 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 ...
5
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1answer
167 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 ...
2
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3answers
175 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?
2
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1answer
252 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 ...
8
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3answers
3k views

What does "Massage with salt" mean in a recipe?

I want to try this recipe for Vegan Lox by Tasty. Step 5 is Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt. I don't understand what "Massage with salt" ...
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1answer
655 views

Why add salt to dumpling dough?

I often cook Russian dumplings - pelmeni, but it relates to any similar kind of dumplings. Basically, you wrap small balls of ground meat (mixed with spices and other ingredients like onions) and boil ...
2
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1answer
240 views

Salt in dry ingredients versus salt in water?

Food: Baking focaccia. Ingredient and step in question: 3 grams of salt called for pre-mix. 'Problem': Normally I put the salt in the dry ingredients. Yesterday I put the salt with the wet ...
4
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1answer
89 views

Why does brining lead to firmer salmon?

It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposite behavior.
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2answers
3k 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
142 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 ...
3
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2answers
125 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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