My room mate's mom recently told us that butter manufacturers will use a lower quality cream in their salted butter because the salt will help preserve the butt
I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add
I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I
I dehydrate vegetables and keep them in glass jars for a long time. Is it a good idea to put a small amount of alcohol 70% in the jar before I insert the vegeta
I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other
Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed m
I'm making fried chicken. I'm sort of following a recipe that adds 1 TBS salt and other seasonings to buttermilk to brine the chicken, and then adds 1 tsp salt
I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty
I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are
I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of edit
Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vege
My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/o
I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of
What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spice
My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is al
I'm looking at the nutritional information on a pack of salt, as per the panel, 33.5g/100g is Sodium, everything else is in mg, totaling up to less than 1gm.
I was wondering if it makes any difference to the taste, texture, or any other factor. I tried googling but there are very few resources and some of them are c
I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too hig
How much salt is needed for "Coq au vin" (one rooster, 1.5 kg) and when should it be added?
I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well.