Questions tagged [salt]
Questions about the use of culinary salt in the kitchen.
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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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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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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 ...
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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 is the point of a salt mill?
Salt mills and pepper mills often come in pairs. I understand the purpose of the pepper mill: It breaks open the pepper corn and releases the aroma. But there is, to my knowledge, no such thing as a ...
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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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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' ...
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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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Why would fresh tuna be salted?
I bought a big piece of tuna about a week ago. I carved it up and put most in the freezer. However, as I am the proud owner of a vacuum sealer (as of a week ago), the worst part of the tuna got vacuum ...
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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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How to remove the excessive saltiness from gammon?
I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first (...
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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 ...
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Can state of chicken affect brine?
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g ...
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Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this ...
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Rinse the salt off a steak before cooking?
I've been trying to perfect my technique for cooking a steak indoors.
It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt, and cooked the steak on cast iron. ...
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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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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 ...
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When cooking pasta in salted water how much of the salt is absorbed?
Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon).
For those watching their sodium intake, how much of this salt will ...
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How to unsalt roasted salted peanuts?
I bought roasted peanuts from the market and they have too much salt in them.
How should I reduce the salt in those peanuts as much as I can?
My intent is to make peanut butter.
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Is there any way to "Salt" unsalted cashew pieces?
I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quite what I was looking for.
Is there ...
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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 ...
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Why add salt to the water when cooking rice?
Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there ...
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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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How to mix the perfect amount of salt?
I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt ...
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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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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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Is there an authoritative source on whether salt affects pasta stickiness?
The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelatinization. This seems to be a controversial question, with ...
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Why add salt to the water when cooking pasta?
What is the effect of adding salt to the water when cooking pasta?
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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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Is the stainless steel pot pitted by salt water a food safety problem?
I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...
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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 ...
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Why throw salt over a barbecue before cooking?
At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat.
What would be the reason for this?
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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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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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Brining multiple chickens
I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient.
When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
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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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Why would heating salt in a pan prevent food from sticking?
Quote from www.saltworks.us:
Preventing food from sticking - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a little salt in the skillet before frying fish ...
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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 much salt should be used in dishes for the best flavor?
Is there a way to determine how much salt per quantity of food is required? For example if I use 1kg of ingredients then I need at most one tbsp of salt. Any such metrics?
The quantity of salt to be ...
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Salt for Sauerkraut
I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too high a price.
What other salts, readily ...
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How much salt should I add to a dish?
I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that mean? Is there a good rule of thumb?
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