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Questions tagged [salt]

Questions about the use of culinary salt in the kitchen.

Saltiness is one of the five basic flavors (along with sweet, sour, bitter, and umami). Therefore, salt is one of the most important ingredients in cooking, since it's the only way to achieve that flavor.

Use this tag for questions about using salt in any culinary application, or for other kitchen purposes (such as ).

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How do I fix over-salted dry brined chicken wings?

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 wings are cut and separated into drums and wings,…
Chicken thang
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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 expire. Bacterial growth?, chemical reaction? If…
Sedumjoy
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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 throw them out but they are much saltier than the…
mattst
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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 been roasted in the oven. If it can, what is the…
Chuko
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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 extra rinse after 4 hours. I also forgot to put…
jdog
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What can I do with super salty cream cheese mixture?

I whipped up a cream cheese filling for sweet bread. By accident, I added salt instead of sugar... an entire cup. Now I have disgustingly salty mixture of 16 oz cream cheese (2 packages), two eggs, six tablespoons of AP flour, and a cup of salt. I'd…
Eva
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How can my breadmaker made wholemeal bread taste less salty?

My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing patches in baked form- it has happened with early loaves. We live in Japan and the loaves here are rather…
user2617804
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When to add salt to dosa batter?

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I know that in hot places, people would usually add…
Katja Skafar
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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?
K Nels
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Should I pre-season meat with salt even if it's skinless?

I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when you cook it. I've also heard that it can make it more absorbent of marinade, but not sure…
James
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Seasoning chicken in sous vide?

Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
myklbykl
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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 same vegetable is simmered alone in plain water.…
John H
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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 point of chocolate ice cream due to more…
uhoh
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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 kosher salts and 25kg brown sugar, how does the…
Neil Meyer
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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 anchovies)?
Chefchab
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