Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

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3
votes
2answers
26k 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
2answers
393 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 ...
14
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6answers
29k 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
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4answers
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 ...
5
votes
3answers
923 views

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 (...
5
votes
2answers
1k views

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 ...
0
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0answers
86 views

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 ...
2
votes
2answers
150 views

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 ...
-1
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1answer
106 views

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 ...
10
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8answers
26k views

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 ...
0
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1answer
163 views

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 ...
0
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1answer
172 views

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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5answers
24k views

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 ...
3
votes
4answers
2k views

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 ...
13
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7answers
21k 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?
5
votes
2answers
174 views

How is truffle salt supposed to be used?

I have recently been gifted some truffle salt flakes "5% Australian Grown Perigord (Tuber melanosporum) Truffle". I'm not used to using truffle in my cooking, so I'm not sure what to expect. ...
1
vote
2answers
193 views

How to remove salt from sun-dried tomatoes

I have a large packet of sun-dried tomatoes, the type that are preserved dry with salt rather than the type sold in jars covered with olive or sunflower oil. It's a large packet so I don't want to ...
0
votes
1answer
57 views

Seasoning steak with broiler salt

I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill. A few months I tried using this technique (https://www.thespruceeats.com/seasoning-your-steak-keep-...
5
votes
1answer
166 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 ...
10
votes
11answers
49k 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.
11
votes
1answer
2k 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? ...
3
votes
3answers
917 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 ...
1
vote
1answer
225 views

Can excess salt in a cured gammon joint be removed after it has been roasted?

It's my first time of cooking cured gammon joint and I wasn't aware of how salty it is until after roasting it in the oven. I need to know if the excess salt can be still be removed even after it has ...
4
votes
4answers
33k 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 (...
35
votes
14answers
88k views

Why did my grandfather-in-law salt his beer?

My grandfather-in-law was born in England in the 1920s and fought in World War II. Somewhere along the line he acquired the habit of salting his beer before drinking it, which persisted for the rest ...
0
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3answers
150 views

Can a food contain 'extra' sodium?

I have always heard how food companies deliberately add 'extra' sodium to make foodstuffs like fried snacks and instant noodles addictive. But my question is, if I were to make the same food at home, ...
3
votes
3answers
446 views

Should I salt the water when boiling store-bought dry potato gnocchi?

Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do so. Most information on the internet ...
6
votes
1answer
5k views

Chicken comes out salty... occasionally

A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying ...
40
votes
13answers
262k views

How to fix food that got extra salty?

How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato ...
0
votes
0answers
36 views

How to fix Spanish-Style Milkfish that became Too Salty [duplicate]

My wife made spanish-style milkfish, when I tasted it during the night it was alright, but when I tasted it next day for breakfast it has become too salty! I searched for recipes and saw that you're ...
9
votes
3answers
14k views

In a recipe, how much is "to taste"?

A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food taste good, but I'm not sure that I ...
28
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4answers
5k views

Why do some recipes recommend Kosher salt?

Is it healthy or more tasty?
3
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2answers
381 views

Pink curing salt turned yellow - safe to use?

I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a zip-lock style bag, which I have opened ...
0
votes
1answer
337 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
2answers
3k views

How much salt do potatoes absorb when being boiled?

My mashed potatoes are always bland. I’ve googled recipes and a lot of them say to put a teaspoon or so of salt in the water to boil them. I’m a bit worried about using so much salt. What I’d like ...
2
votes
1answer
8k views

Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that?

I cooked jasmine long grain rice - but forgot to add salt before cooking. It is a small amount, about 250 ml dry rice.* When the 20 min where over, I noticed I had forgotten the salt. Adding salt ...
1
vote
1answer
178 views

Best way - if any to "thin out" overly salty kimchi - already in jar

I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidentally put double the salt, but gave it an ...
7
votes
6answers
50k views

Recovering from Over Salted Sauerkraut

I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs ...
14
votes
8answers
45k views

Why add salt to potato water?

I add salt to pasta water in order to reduce the stickiness caused by starch. However, I've never seen potatoes stick together. Why add salt?
21
votes
17answers
153k views

Pink salt vs regular salt

What is the difference between pink salt and more typical coarse salt (e.g. sea salt)? I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is ...
0
votes
0answers
19 views

Will adding salt to stainless steel steamer cause pitting? [duplicate]

I have bought a stainless steel pot steaming insert. Will adding salt to food (maybe frozen) when I start cooking it with steam cause pitting of the insert? Thank you.
1
vote
2answers
1k views

Do alcohol and salt help in preservation of dehydrated vegetables?

I dehydrate vegetables and keep them in glass jars for a long time. Is it a good idea to put a small amount of alcohol 70% in the jar before I insert the vegetables, in order to kill the bacterias? Is ...
4
votes
3answers
4k views

How can I reduce the salt in oversalted potatoes?

Let's just say I was experimenting, and now I have a pan full of diced carrots and potatoes that have been boiled and way, way over-brined. They taste like... salt. It's very bad.
3
votes
1answer
75 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 ...
4
votes
3answers
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.
12
votes
4answers
3k views

What type of salt for sourdough bread baking?

I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse ...
5
votes
2answers
463 views

How much salt should I use for dry brining a steak?

I tried cooking a steak a few days ago. Having watched quite a few videos on YouTube, many of them suggested to salt the steak and leave it uncovered in the fridge for 24 hours or so, on a cooling ...
9
votes
3answers
3k views

Should I add salt when boiling vegetable? Why?

I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am not sure I should do that or not, and ...
5
votes
1answer
134 views

Should I be reducing salt amounts in recipes if cooking with tap water that has passed through a salt based water softener?

Should I be reducing salt amounts in recipes if cooking with tap water that has passed through a salt based water softener? Or is the amount of salt from the softener negligible? I'm probably over-...
33
votes
5answers
26k 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 ...

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