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Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

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0answers
28 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
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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 ...
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1answer
82 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 ...
3
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1answer
99 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 ...
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0answers
71 views

How to reduce the intensity of black salt (kala namak) in curry

Black salt (kala namak) is a salt preparation with an intense, somewhat sulfuric flavor used as spice or condiment. It’s used in curries as spice and in vegan cuisine to mimic an “egg” flavor. If I ...
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2answers
84 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?
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1answer
58 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?
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1answer
40 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.
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0answers
16 views

Usage of salt in baking [duplicate]

Why do I need to add salt while baking.What are the reasons behind adding salt to baked items Will it affect the recipe if i don't use salt?
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0answers
27 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
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1answer
107 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
170 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
141 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 ...
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1answer
375 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 ...
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1answer
75 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. ...
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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
124 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 ...
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2answers
270 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 - ...
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1answer
114 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
12k 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 ...
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2answers
66 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?
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2answers
446 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?
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0answers
78 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 ...
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2answers
499 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
239 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 ...
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0answers
218 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
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: ...
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2answers
1k 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
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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
1k 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
706 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
5k 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
278 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,...
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2answers
471 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
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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). ...
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0answers
37 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 "...
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1answer
168 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
436 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
votes
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
740 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
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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
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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 ...
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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....
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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 ...
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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 ...
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2answers
265 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 ...