Cucumbers can be made sour by giving sugar to lactic acid bacteria (I do not like vinegar). Do you really need salt and can it be avoided, or what is the minim
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 te
My mashed potatoes are always bland. I’ve googled recipes and a lot of them say to put a teaspoon or so of salt in the water to boil them. I’m a bit
It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposi
Food: Baking focaccia. Ingredient and step in question: 3 grams of salt called for pre-mix. 'Problem': Normally I put the salt in the dry ingredients. Ye
I often cook Russian dumplings - pelmeni, but it relates to any similar kind of dumplings. Basically, you wrap small balls of ground meat (mixed with spices and
I want to try this recipe for Vegan Lox by Tasty. Step 5 is Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt. I
I have to reduce my sodium intake. I love kosher dill pickles. I'd like to make my own with less or no sodium. So in researching, I see references to using salt
I was wondering if I should estimate the amount of salt I need proportionally to the volume of water or to the amount of pasta?
I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also
Recently I've learned about salt potatoes, which is a regional dish from Syracuse, NY. Basically, you put about 1 cup of salt to 6 cups of water and boil unpeel
I am vegetarian but cook meat for my husband. As such, I don’t know much about seasoning meat. I know salting foods is a matter of taste, but if I am saut
I have lean meat (4-5mm slices) which I would like to preserve using only salt. Is this possible to do at home? Do I need any kind of special curing salt or is
I've been reading and watching content about cooking and when the instructor says, "liberally season with salt", I am left clueless as to how much I should appl
We recently are starting to run out of coarse sea salt, and I was wondering if it is okay to substitute out coarse sea salt and instead use coarse kosher salt t
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.
In a recipe where you’re dissolving salt in water or a similar mixture(not sprinkling it as a seasoning, etc.) is it possible to substitute, for example,
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
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?
There is salt made specifically for fish dishes. I've used it a few times in the past, but while there is nothing wrong with the taste of the "flake salt", it i