I want to make some cornbread and my recipe calls for 1 tsp (2.6 g) of salt.
Do I adjust the salt if I divide the recipe into 1/4ths (quarters)?
Also, should I use 1 egg (full recipe) or divide it as well?
You'd have thought it would be safe really wouldn't you?
Marked 'Freedom Foods'. Well it seems that it's only for gluten free. If you're anything else, dairy free or vegan, you're in for a surprise.
It's neither dairy free or vegan! I've been allergic to dairy (anaphylaxis) for over a...
Karen ordered some Aji Panca dried chilis and a small sample packet of this salt came with the order. I haven't tried it yet and was wondering if anyone has had any experience with it? Ghost peppers are also known as Bhut Jolokia.
Have you tried salt baking? The benefits of salt baking are said to be: seasoning, tenderising, and 'even cooking'. It works equally well for vegetables and meat and is a good technique for cooking whole root vegetables. Its also very good with fish.
I haven't cooked this way before but I'm...
There has been some recent discussion on the forum about salt in the diet so I dug out this reference to an interesting article. This is not a sensationalist journalist's article so I think its worth some serious consideration...
I was given this yesterday and haven't a clue what to do with it. I've looked on their website but all it appears to have is the ingredients and nutrition information.
Does anyone use this or another brand of similar seasoning (I believe "MasterFoods" is Australian)?
When boiling potatoes or even parboiling them, I always add salt to the water. I've never really known why so I looked it up.
There appears to be a number of reasons held by differing people, e.g. the salt increase the boiling point of the water, it reduces "'stickyness", it enhances the...
2 teaspoons coarsely ground black pepper
2 teaspoons sea salt
500 g prawns, shelled and deveined
2 tablespoons olive oil
Mix the flour, pepper and salt in a bowl. Add the prawns and toss well to ensure they are coated.
Heat the oil in a frying pan or...
This authentic historical spread or mousse or dip was originally prepared for The Lent Season in Venice, the day after The 1st Evening of The Carnival back in 1432, by Captain Querin, who returned from The Fjords with salt cod, where he learnt how to salt the large catch and keep it preserved...
I thought about making this a poll, but sometimes folks just mark a poll choice and not respond with an answer. When you make a multi-ingredient dish, do you find it necessary to add salt and/or pepper at the table?
I rarely if ever find myself adding either at the table. I did when I was...
This came up on another thread:
@The Late Night Gourmet asked: what is the difference between Kosher salt and sea salt?
In the UK we don't get Kosher salt - well I suppose you can get it but its certainly not the norm on supermarket shelves. I notice that lots of American recipes I read specify...
I have recently discovered sea salt. I can not eat a lot of salt in my diet so I have avoided salt. We picked up a combo of sea salt and garlic and I am in love.
It makes the food taste so much better.
Any one here use sea salt?
Any idea why we have to sweat some vegetables like onions and carrots? is it necessary or can we skip that process? I just follow procedures on the cookbook but did not find the reason for sweating and the use of salt for that matter. Some salt their fish before cooking I wonder if that has...
When the recipe calls for salt, I use whatever is available in the kitchen. Usually we have sea salt. I'm curious as to what type of salt you mainly use for cooking. Is there any noticeable difference between sea salt, rock salt, and iodized granulated salt in terms of flavor quality?