Should iodized salt be a avoided when salting meat? I have heard people telling me that iodized salt makes meat taste funny when using it for meat purposes. Is
Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Se
In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However,
On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it imp
A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I hav
So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good por
So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so
I made pasteles, but they ended up too salty. How can I reduce the salty taste? Is there something that I can add to the water when I boil them so they don't en
Many recipes ask for a pinch of salt. How can such a small amount of salt make any difference to the taste of the recipe?
I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings). I have recipes that specifically mention adding salt and
I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if
I've heard that sea salt is more flavorful than iodized table salt, but was wondering about its mercury content. Due to the mercury level in oceans, nutrition
I bought roasted peanuts from the market and they have too much salt in them. How should I reduce the salt in those peanuts as much as I can? My intent is to
My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt,
I am interested in purchasing a himalayan pink salt slab to cook on my stovetop. My cooktop is glass. The directions for using the salt slab is to be sure to
I made some refried beans in a slow cooker, loosely following the recipe from my cookbook. The recipe says to cook the beans with ½ teaspoon of salt. Is
I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs
I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally br
The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question. I have sea salt and ta
I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking