Questions tagged [salt]
Questions about the use of culinary salt in the kitchen.
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Should I add salt when soaking wheat for 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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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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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?
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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 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 ...
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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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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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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 ...
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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.
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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.
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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 ...
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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 ...
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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....
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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 ...
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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?
