Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

1
vote
1answer
65 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 ...
1
vote
1answer
72 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 ...
0
votes
1answer
70 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 ...
0
votes
0answers
60 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 ...
2
votes
1answer
116 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 ...
0
votes
2answers
130 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 ...
4
votes
0answers
115 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 ...
13
votes
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, ...
6
votes
2answers
579 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 ...
1
vote
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?
8
votes
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 ...
0
votes
1answer
89 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 ...
4
votes
1answer
107 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 ...
0
votes
2answers
109 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?
0
votes
1answer
323 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?
0
votes
1answer
44 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.
0
votes
0answers
29 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??
4
votes
1answer
110 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
votes
3answers
315 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
votes
2answers
325 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
vote
1answer
385 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
vote
1answer
79 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
votes
1answer
159 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
votes
2answers
440 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
vote
1answer
220 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
votes
5answers
13k 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
vote
2answers
68 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
votes
2answers
607 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
votes
2answers
925 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
303 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 ...
7
votes
0answers
284 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
votes
3answers
1k 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
vote
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
13
votes
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
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 ...
9
votes
2answers
921 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 ...
1
vote
4answers
7k 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
votes
1answer
352 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 ...
1
vote
4answers
5k 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
votes
2answers
614 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). ...
1
vote
1answer
214 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
539 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
2k 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
votes
2answers
5k 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
votes
1answer
5k 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
1k 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
21k 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
3k 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
votes
1answer
2k 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....