If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregan
I add salt to pasta water in order to reduce the stickiness caused by starch. However, I've never seen potatoes stick together. Why add salt?
In Israel, there are some low-sodium salt substitute, which brag to have "60% less sodium than regular salt". I suspect that there's a catch. I strongly suspec
I recall reading that you should not salt beef until after it is cooked or it will dry the beef. Yet I see recipes that call for salt in a beef marinade. Is it
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor
I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness
Since recently i have to cook for myself and a lot of products mention i should boil some water with salt and when it boils add the product. Why on earth do yo
I cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion
What different uses do we assign to salted butter versus unsalted butter?
The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelatinization. This see
A recipe I am trying out (for khaman dhokla) requires fruit salt. What is it? What can I use as a suitable substitute?
I bought a big piece of tuna about a week ago. I carved it up and put most in the freezer. However, as I am the proud owner of a vacuum sealer (as of a week ago
I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tas
If I'm preparing a dish for myself and someone on a low-sodium diet, I will withhold adding salt while cooking. Instead, I'll season my plate after serving. H
Moving back to the US from Europe after 8 years, my wife and I thought we were going crazy when salt seemed ... less salty here. Taking a look, almost all salt
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
I have just purchased 250g of Lescure salted butter (Beurre Demi-Sel) with a best before date of 23 July 2011. Today is the 2nd July 2011. I thought that butter
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
My husband is on a low sodium diet. I have been thinking that Calcium chloride might work for making pickles, smoked fish, etc, because the sodium is the bad ac
I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce). What can I