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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 know that the quantity of salt is enough for a given amount of flour?

When making bread during Ramadan, I can't taste the flour. Is there a known ratio of salt to flour when making bread?
Marosh Fatima
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What should I do when I add too much salt to rice?

I accidentally added extra salt to my rice. Is there anything I can do now?
Marosh Fatima
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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.
aquari
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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, so I would imagine pasta absorbs more salt. Which…
James Wilson
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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 truffle flavor.
alim1990
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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 - at least for our taste buds - cushion salty…
user65849
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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?
Lachlan Houck
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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 whopping 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket through the roof after consuming it? I've read…
1234567
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Accidentally used salted butter

I'm making some brownies for my nieces church school and I accidentally used salted butter and my batter is incredibly salty. Is there any way I can counter the saltiness of it? I'd hate to waste a it.
user53731
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Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter

There's a cookie recipe I'm going to make that calls for 3/4 cup unsalted butter, melted and 1/2 teaspoon salt. We use I Can't Believe It's Not Butter as a substitute for butter, however that contains some Sodium already. So to figure out how much I…
Karnage2015
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How much salt do I use to ferment 1 quart of cabbage?

How much salt do I add to ferment 1 quart of cabbage?
Dale
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Adjust salt (in mushrooms)

My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in any kind of packaging. When I can, I buy things in no packaging, but when that is not…
QMusic3
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Does it matter when you add the salt?

Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of adding it to the tomato paste, or adding it to the finished soup?
Bar Akiva
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Alternative for Celery salt and Coconut flour

I'm trying to make this recipe: http://www.platedwithstyle.com/2015/03/01/cajun-garlic-butter-shrimp/ I know i can find "substitues" for celery salt and coconut flour online but I want to know if i can use regular salt and all purpose flour for…
binsnoel
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How can I reduce the salt taste in a dish

Can a dish prepared with too much salt be overcome without changing the water or ingredient content? Or least in a drastic way.
Dave Y.
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