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Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

2
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8answers
13k views

Where can I buy kosher salt in London?

I make a point of taking a few minutes to look around for the stuff whenever I go to a new supermarket / farmers market / ete etc and I haven't been able to find a source here. At the same time, I'm ...
1
vote
3answers
2k 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
2
votes
1answer
103 views

(Survival Salt) Extract Salt from natural sorces (In the wild) without the Ocean

I'm inquiring to learn a survival technique in the wilderness. How can I extract and crystallize salt (sodium chloride) from wild plants, animals, or rocks, with access to a freshwater source only. I ...
28
votes
4answers
100k views

How much to reduce salt when using salted butter in place of unsalted butter

I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce ...
0
votes
2answers
117 views

Does salt prevent water from absorbing nutrients and falvours from food?

A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from absorbing flavor and nutrients from the ...
4
votes
0answers
87 views

Is it good to store a salt block with silica packs?

We recently started using an Himalayan salt block. We cleaned it as per the directions, and the storage said to scrub it, dry it, let it air dry, and store it in an airtight container. It seems ...
9
votes
2answers
9k 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 ...
20
votes
17answers
138k 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 ...
7
votes
6answers
9k views

Advantages of using vinegar as a salt substitute for enhancing flavor?

I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to ...
13
votes
4answers
2k views

Alternative to salt when using Mortar and Pestle

For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in our food. This extends to, for instance, ...
30
votes
4answers
19k 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 ...
6
votes
2answers
267 views

Do salt or vinegar in the boiling water help peeling eggs?

In another question, a user commented I've heard some tales that vinegar helps with peeling afterwards and another one responded both are totally useless That struck me as a very good ...
1
vote
0answers
31 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?
7
votes
0answers
244 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 ...
8
votes
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 ...
0
votes
1answer
88 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 ...
4
votes
1answer
106 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 ...
0
votes
2answers
103 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?
0
votes
1answer
135 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?
0
votes
1answer
43 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.
0
votes
0answers
29 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
votes
1answer
109 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
votes
3answers
253 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, ...
30
votes
4answers
2k views

Can you candy salt?

Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed milk, then mixing that with a custard and ...
5
votes
9answers
11k views

How to counteract excessive saltiness in dried fish?

My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell). She prepared for me recently a serving of ...
2
votes
2answers
225 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 ...
12
votes
1answer
7k views

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
20
votes
16answers
98k 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 ...
1
vote
1answer
382 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 ...
9
votes
9answers
25k 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.
1
vote
1answer
76 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. ...
0
votes
0answers
46 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 ...
9
votes
7answers
16k 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 ...
7
votes
5answers
6k views

how do I get the salt out of my chinese take out

I bought some overly salted Chinese food ( I did not know it at time) and took most of it home. Now I would like to get the salt out so i can it eat. Do you have any suggestions?
0
votes
2answers
362 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 - ...
7
votes
5answers
648 views

Why does salt taste different in different dishes?

If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregano. Update: The question is not "is it ...
0
votes
1answer
146 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 ...
1
vote
1answer
16k views

Is the stainless steel pot pitted by salt water bad for health?

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
1answer
163 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
votes
5answers
13k 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 ...
1
vote
4answers
6k 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 ...
1
vote
2answers
67 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?
5
votes
4answers
8k views

Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?

Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
6
votes
5answers
26k 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 ...
3
votes
2answers
550 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 ...
-1
votes
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?
0
votes
0answers
91 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 ...
11
votes
11answers
31k views

Soup is too salty!

I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
0
votes
2answers
840 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
275 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 ...