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Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

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20 votes
9 answers
23k views

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 ...
10 votes
4 answers
128k views

What's Fruit Salt?

A recipe I am trying out (for khaman dhokla) requires fruit salt. What is it? What can I use as a suitable substitute?
7 votes
2 answers
1k views

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 ...
6 votes
3 answers
18k views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
1 vote
1 answer
743 views

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 ...
15 votes
7 answers
23k views

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?
22 votes
3 answers
22k views

Does adding salt when soaking dry beans toughen or soften the skin of the bean?

I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer ...
0 votes
1 answer
227 views

When a recipe call for 2 part of table salt plus 1 part of lawry’s seasoned salt how much salt is that

2 part of table salt plus 1 part of lawry’s seasoned salt. How much salt is that.
1 vote
0 answers
126 views

Salt block cooking coming out too salty

It's a lot of fun to cook on a salt block, but I find that when I cook meat on it, that the meat absorbs too much salt and taste badly salty. Especially if it is a smaller piece of meat, like a kabob. ...
1 vote
3 answers
256 views

Superfine Grinder for table salt

I would like to use salt that is ground to a very fine / small grain size. What do I look for in a grinder to achieve this? Is there a grain size? I have seen coffee grinders, but their grain output ...
5 votes
2 answers
4k views

Himalayan salt in place of table salt

I know you can use pink Himalayan salt for cooking, but I'm wondering if you can use it directly on food after it has been cooked, can you put it on steak or fries after they're cooked, as you would ...
4 votes
3 answers
8k views

Pickles are really salty (lactic fermenation)

I decided to make pickles following a recipe that our crop-share association (CSA) suggested: Three Secrets To Crispy Pickles, And A 'Lost Recipe' Found. After 4 days, I decided to sample my creation....
6 votes
3 answers
4k views

Why is my brining giving varied and usually poor results?

I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out. My basic method is: add 1.5l spring ...
11 votes
3 answers
5k views

Good salt:water ratio when boiling pasta

I have found that when adding salt just before adding pasta, that more is better. But how much is too much? What is a good ratio of salt to water when cooking pasta?
58 votes
15 answers
45k views

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 ...
22 votes
9 answers
89k views

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. ...
0 votes
3 answers
1k views

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 ...
0 votes
2 answers
2k views

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 ...
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 votes
2 answers
910 views

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 ...
2 votes
1 answer
233 views

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 ...
11 votes
1 answer
2k views

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?
0 votes
0 answers
129 views

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 ...
0 votes
1 answer
90 views

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 ...
1 vote
2 answers
295 views

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 ...
0 votes
0 answers
2k views

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 ...
12 votes
1 answer
905 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' ...
5 votes
3 answers
6k views

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 ...
1 vote
1 answer
962 views

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 ...
4 votes
5 answers
43k views

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 (...
7 votes
2 answers
5k 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 ...
0 votes
2 answers
360 views

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 ...
34 votes
6 answers
13k views

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 ...
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 ...
10 votes
12 answers
62k views

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.
20 votes
18 answers
157k views

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 ...
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 ...
17 votes
6 answers
68k views

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 ...
9 votes
1 answer
2k views

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 ...
0 votes
2 answers
3k views

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 ...
5 votes
2 answers
283 views

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 ...
1 vote
2 answers
8k views

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?
11 votes
2 answers
4k views

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 ...
178 votes
11 answers
151k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
11 votes
5 answers
6k views

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 ...
0 votes
2 answers
239 views

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 ...
4 votes
2 answers
33k views

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 ...
1 vote
2 answers
678 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 ...
15 votes
6 answers
38k views

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?
6 votes
4 answers
1k views

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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