Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would ge
One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so i
I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a
I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also de
As per the instructions on the oatmeal package, I make it like this: I take a bowl. I put 1 dl oatmeal into it. I put 2 dl water on top of it. I put 0.65 grams
My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing pa
I whipped up a cream cheese filling for sweet bread. By accident, I added salt instead of sugar... an entire cup. Now I have disgustingly salty mixture of 16 oz
There's a language barrier here for context. I have heard from a family relative that they think using salt in the preparation of some fruits to be beneficial f
I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff
About 4-5 years ago I attempted to preserve some lemons in salt as per lots of recipes for Morrocan preserved lemons for tagine etc. I didn't ever get around to
If I have water containing a certain concentration of salt and I boil the water to the point that I have, say, half of the initial water left, will the leftover
Should I be reducing salt amounts in recipes if cooking with tap water that has passed through a salt based water softener? Or is the amount of salt from the so
I tried cooking a steak a few days ago. Having watched quite a few videos on YouTube, many of them suggested to salt the steak and leave it uncovered in the fri
I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine
I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or wi
I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidenta
How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. Bu
Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do
I have always heard how food companies deliberately add 'extra' sodium to make foodstuffs like fried snacks and instant noodles addictive. But my question is, i