Maybe this is a question/doubt dumb enough. I've been doing a mashed cassava and put salt only at the end, when all the ingredients were homogenized. Consequen
I have a shaker of salt on my table, and (fingers crossed) it still tastes salty. But I'm concerned that someday it will lose its saltiness and then I wouldn't
I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, sa
How much salt do I add to ferment 1 quart of cabbage?
Let's just say I was experimenting, and now I have a pan full of diced carrots and potatoes that have been boiled and way, way over-brined. They taste like... s
I have heard it is from an ancient ocean floor's deposits that have since been uplifted by the Himalayan orogeny, but what in that ocean water made the salt pin
When I make veal vs. beef steak from kosher meat, it consistently seems to me that the veal is significantly more salty. The steak isn't salted by me at all (a
I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship
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 subs
I've got a big book of bread machine recipes that does a really good job breaking down what ingredients perform what actions in the whole baking process and how
For the cake we needed melted chocolate with some extra sugar. However, instead of sugar we have added salt. Is there a viable way to separate the salt? The
How does salt influence gluten development in sourdough bread dough? Does it inhibit or enhance it?
Is there a way to determine how much salt per quantity of food is required? For example if I use 1kg of ingredients then I need at most one tbsp of salt. Any s
I bought a small tin of Jacobsen Sea Salt which is all the rage in Portland, Oregon. I left it in my back pack for a few weeks and when I took it out and opened
[I think this question here was originally too unclear.because I was still researching and figuring out exactly what I wanted to ask when I po
I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee sug
The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is assoc
Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some b
In cooking, should I chose iodized or sea salt? I have no particular health or thyroid concerns, but I'm not particularly sure on what the difference of the fla