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Entries from Talk tagged with 'salt'
Too much salt!
Maybe I'm the only one who makes this mistake, but I tend to oversalt some recipes, I try not too but I have a heavy salting hand....does anyone know how to unsalt a too salty dish?
Pink/Curing Salt in New York
Hi - I'm trying to locate curing salt/pink salt in new york city. every place i have found online charges ridiculous shipping fees for 8-16oz (about 4-5 times what the product itself costs) - does anyone know where I can find this in new york?
Yeast and Salt: In Search of Advice
I've been working through my KA Whole Grain Baking cookbook and I've noticed that most of the yeast bread recipes say to simply combine all ingredients and then proceed with kneading. I remember from "The Bread Bible" something about how yeast and salt are not on friendly terms and shouldn't come into direct contact with each other. The salt was always added after or during the kneading process. Is this correct?
I ask because I've noticed all of the KA recipes take soooooo long to rise and I am measuring by weight and really doing nothing incorrect, so I can't think of anything that could be the cause.
Thanks
The world of gourmet salt...
I took the plunge and inve$ted in some gray celtic salt, Himalayan pink salt and Bolivian Rose Salt...I even invested in one of those ceramic salt grinders...some salt is supposed to be good for your thyroid etc. because of all the natural minerals...
Question: Are you a salt minimalist or a salt maximus? Do you love salt or just tolerate it to enhance flavors?
