Questions tagged [salt]
Questions about the use of culinary salt in the kitchen.
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How to properly season or marinate steamed potatoes?
When boiling potatoes, most guidance is to heavily salt the water which in turn internally seasons the potatoes.
When it comes to steamed potatoes, I’ve achieved fine results salting after they’ve ...
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Do chickpeas and kidney beans absorb salt when boiled in water with salt?
As I've read here, rice absorbs some salt when cooked/boiled. I'm interested about similar thing but about chickpeas and kidney beans.
So when I boil them in water, and add some salt, would the salt ...
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What does salt do in bread dough?
I'm making a bare-bones bread recipe, but I was wondering what the salt does. It looks like it helps it rise, but how does it compare to sugar? How do they interact with each other?
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What's the point of salting water if you mash or blend anyway? [duplicate]
It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when ...
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Add salt or not to soaking Wheat? (for wheat porridge)
I just discovered using a rice cooker with a delay function!
So I have started adding Cracked Wheat (not the parboiled Bulghur, but simply Cracked Wheat Berries) and water into the rice cooker where ...
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Can salt and sugar be used simultaenously to preserve food?
For example, Amla (Indian gooseberries) can be preserved by candying them in sugar, or preserving them in brine and vinegar.
However, the candying makes them too sweet and preserving in salt makes ...
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How do I substitute pink salt for Morton Tender Quick called for in recipe?
I have a recipe that calls for 1/4 cup Morton Tender Quick for 3 lbs of ribs. I cannot get Tender Quick, but I do have pink salt. I know that I must use much less pink salt, and probably also need to ...
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Is there a distinction between fleur de sel and sel de guérande?
On a recent trip to Paris, I wanted to buy some fleur de sel as a gift, but I found nothing that was specifically noted as such. Instead, I found sel de guérande, which largely seems like the same ...
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How do I fix over-salted dry brined chicken wings? [duplicate]
I am dry brining chicken wings for the first time. I used fine sea salt instead of coarse kosher salt to dry brine my chicken wings. I also used baking powder. 1 tsp of each per pound of chicken. The ...
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Why are my salt cured egg yolks still wet?
I've been trying to cure egg yolks in salt. They've been in it for 2 weeks now, but they are still too wet. At this stage they look more like a very thick paste than something I could actually grate ...
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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