The label of the blue coloured bag in this link says: Peanuts unsalted In-shell What is the need of mentioning unsalted In-shell?Is it possible to insert
I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be al
Salt baking requires a lot of salt. I want to use ice cream rock salt for salt baking because it normally comes in bulk size. But I've been told that the rock s
I work with heart failure patients who have to limit their sodium intake, but still would like to enjoy some of their favorite foods. How can I reduce the sodiu
In some recipes for muffins, biscuits or cakes I find small amounts of salt as an ingredient (Chocolate cake, Banana muffin). Why? What can a
I have been told by two different cooks who's opinions I trust that adding salt to a beaten egg mixture before cooking will dry out and/or toughen the eggs, but
I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I
Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of sal
I need to increase my pancake recipe 4.5 times. I seem to remember that the salt and soda are increased at a smaller ratio than the rest of the ingredients. I
There is inconsistent terminology surrounding what is considered "processed meat". Some take any meat that has been smoked, cured, or possibly dried to be "proc
For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the sal
I cook lots of Indian food - can I use kosher salt\crystallized sea salt for my curries? I like the way you have more control on how much salt you're adding bec
I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside
I'm interested in curing meat, and most recipes require pink salt (which contains nitrites to help cure the meat). Is Himalayan pink salt the same thing?
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
In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique)
What kinds of kinds metals are good for a salt shaker? Are there metals which will react with the salt in them to cause either the shaker to corrode or ruin the
I never put salt into the water when I boil it to make pasta even though cooking directions always suggest I do that and the pasta comes out f
I am following a sauerkraut recipe which calls for a specific amount of salt. They say I can add other vegetables, like carrots. Do I need more salt if I add mo
I know you can use pink Himalayan salt for cooking, but I'm wondering if you can use it directly on food after it has been cooked, can you put it on steak or fr