When making pulao1, I taste the salt in the broth before the steaming stage (also called dum). At this time, the saltiness is just right. But after the rice has
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 wate
When cooking pasta (from dried), I currently need to add a significant amount of salt to the water to add flavour. As the pasta itself is extremely cheap, and
I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven. From what I understood it had to do som
In another question, a user commented I've heard some tales that vinegar helps with peeling afterwards and another one responded both are totally us
For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in
We recently started using an Himalayan salt block. We cleaned it as per the directions, and the storage said to scrub it, dry it, let it air dry, and store it
A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from a
I'm inquiring to learn a survival technique in the wilderness. How can I extract and crystallize salt (sodium chloride) from wild plants, animals, or rocks, wi
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.
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,
I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actuall
I tried to make french fries at home for the first time. As I searched over the internet, there are four steps, Soak the potatoes in cold water for 20 mins So
Here is what I did, I boiled a bag of frozen peas,about 400 grams, in a pot of water. I checked for tenderness after a while and they were creamy on the inside
I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says
I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce tox
I have read that brining pork chops is a good idea but can you brine beef steaks of various cuts? Would this achieve anything good or spectacular or is it just
How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't
I cooked jasmine long grain rice - but forgot to add salt before cooking. It is a small amount, about 250 ml dry rice.* When the 20 min where over, I noticed