All Questions
20 questions
11
votes
1
answer
4k
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?
...
- 737
3
votes
3
answers
2k
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 ...
- 2,451
3
votes
1
answer
686
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 ...
- 521
2
votes
1
answer
3k
views
Is iodized salt unsuitable for baking bread?
I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
user50726
12
votes
1
answer
919
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 also found an article by Amass' ...
- 121
1
vote
1
answer
549
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, ...
- 1,370
0
votes
1
answer
9k
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....
4
votes
3
answers
3k
views
Low sodium French Bread or Baguette
Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship between yeast and salt.
- 41
3
votes
3
answers
8k
views
Soft dinner rolls always taste bland or flat
I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you ...
- 31
4
votes
2
answers
7k
views
Does sprinkling salt on top of brownies give the same result as putting it in the batter?
Standard recipes for brownies have a teaspoon of salt in them. Questions like this one and this one explain that it's only for taste. Can you just put some salt on top after they are baked?
For ...
- 155
1
vote
0
answers
67
views
Does salt do anything more for baked products than just add flavor? [duplicate]
From a chemical scientific stand point... What roles does salt play in food besides the usual afterthought of sprinkling some on top of your food item to increase/enhance the flavor. I know this is ...
- 1,885
33
votes
5
answers
32k
views
Why would you place potatoes on salt when baking in the oven?
Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction.
Searching yields many recipes, but I can't ...
- 3,001
3
votes
2
answers
3k
views
Why is salt sometimes ingredient of otherwise sweet cookies? [duplicate]
In some recipes for muffins, biscuits or cakes I find small amounts of salt as an ingredient (Chocolate cake, Banana muffin). Why? What can a pinch of salt add to the bowl of chocolate?
5
votes
3
answers
5k
views
Is it safe to "salt bake" using ice cream rock salt?
Salt baking requires a lot of salt. I want to use ice cream rock salt for salt baking because it normally comes in bulk size. But I've been told that the rock salt used for ice cream is not fit for ...
- 153
6
votes
3
answers
5k
views
Why is salt sprinkled on top of soft pretzels?
For the sake of this question, I am referring to all lye bread. I want to make this clarification since outside of the US the term "pretzel" is usually referring to the shape one would typically ...
- 8,873
23
votes
1
answer
12k
views
How much salt can I safely add to bread dough?
I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm aware that salt and yeast do not make ...
- 43.7k
5
votes
3
answers
16k
views
How to make a non-salty cheesecake?
There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salted. It may be not as salty as, say, feta, ...
- 141k
3
votes
3
answers
2k
views
Is salt important to the texture of dough?
Does salt have any effect on the texture of doughs?
My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This includes her pierogi dough (you know the ...
- 151
6
votes
2
answers
5k
views
Are there certain kinds of salts that work best for baking (cakes, bread, etc)?
As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking?
Does the kind of salt depend on what I am baking?
12
votes
3
answers
13k
views
Should you add some salt to flour when baking?
I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings).
I have recipes that specifically mention adding salt and others that don't.
Is there a ...
- 2,322