I make popcorn with butter or olive oil, but still when I add salt, especially kosher salt or coarse sea salt, it won't stick. Is there anything I can do to get
This is a sister to this question. I need a method or a trick to measure (or guess) how saline is my food using normal tools or substances available on the sup
What attributes are important when selecting salt for a dish? Specifically where you would use sea salt, kosher salt or plain table salt? I can often find s
I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result
How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a diffe
I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on expe
I would like to purchase some very nice sea salts. There are many sources available online but it is hard to tell what their quality and reput
I made sushi for the first time at the weekend. the seasoning for the rice had this recipe: 125 ml rice vinegar 30 ml mirin 3 tablespoons sugar 2 tablespoons
A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food
Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium i
When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to
I have seen people claim that putting salt in coffee enhances the flavour or removes bitterness. Example. Does this really work? If it does, how does it work?
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 picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quit
Does salt have any effect on the texture of doughs? My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This inc
At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the re
So yesterday I made my first ever home-made jerky. It tastes great (I suppose I followed a good recipe). However, it is quite salty. I thought I didn't use a l
I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used
I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played
I've been trying to perfect my technique for cooking a steak indoors. It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt,