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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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Vegetable "jam" with salt instead of sugar

My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now I would like to use the baker for preserving…
Erel Segal Halevi
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Vegetable Soup Missing Something Fundamental?

In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique) that is missing from the below recipe that all or nearly all vegetable soup recipes use and might be…
joeA
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How to minimize salt taste from biryani?

I've tried Veg Biryani dish yesterday but I was failed to know the amount of salt to be added. Its tasting little bit salty. I've to cook it again today night. Can somebody tell me how to reduce the salty taste in case Veg Biryani or any dish? For…
The DK
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Is there a way to make leafy green vegetables absorb salt throughout their tissue?

For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the salt to be in and throughout the greens and not just placed on the surface. Also if there is…
James Wilson
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How to mix the perfect amount of salt?

I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt with each iteration until the dish tastes good.…
Animesh
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What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?

1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe you leave it for longer so that the meat becomes…
James Wilson
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Can state of chicken affect brine?

I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g kosher salt and stirred until completely dissolved. I…
James Wilson
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Is there a salt antidote?

Possible Duplicate: How to fix food that got extra salty? Is there any way to resurrect a dish if you put too much salt into it ? I know you could double up all other ingredients to dilute the salt, but if you don't have this option is there…
Kevin
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How do I make the chicken absorb more salt by freezing it?

I previously asked How to make chicken absorb more salt when cooking a soup? on how to make the chicken in my soup absorb more salt water, as I have noticed that the amount of absorption changes in some days. Note that the recipe is simple: Add 1.5…
James Wilson
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What's the point of salting water if you mash or blend anyway?

It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when I boil potatoes for mashing. If you salt…
Sergey Zolotarev
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Add salt or not to soaking Wheat? (for wheat 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 it sits for 10 hours until it turns on and has it…
Jacob B
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How do I substitute pink salt for Morton Tender Quick called for in recipe?

I have a recipe that calls for 1/4 cup Morton Tender Quick for 3 lbs of ribs. I cannot get Tender Quick, but I do have pink salt. I know that I must use much less pink salt, and probably also need to add some regular salt and maybe some sugar, but…
W. Stewart
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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 thing? Watching this video, I understand that: La…
user655321
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If 2 cups of Himalayan salt is used in making 60 gallons of soup, how much sodium does this contribute to a 24 oz. soup serving?

We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much of the standard (American Heart Association) daily sodium limits 1500…
Paul B. Slater
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Salty water in the pressure cooker?

I am following the Ninja Foodi recipe for cooking a whole chicken: Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the effects of this salt in the base provides.…
E.S.
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