Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

6 questions with no upvoted or accepted answers
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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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143 views

Cooking time for vegetables in plain water versus in a soup

I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the ...
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88 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 ...
0
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82 views

Is it possible, and if so, how can I preserve lean meat using only salt at home?

I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is regular fine? I really don't care ...
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Question about soft cures and curing salts

I was advised that your curing salts should be added 0.2% of the salt by weight, so if you have 125kg worth of koshering salt, that is 250grams of curing salt. Can the same be done when you have 100kg ...
-1
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1answer
800 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 ...