Cooking how much salt

At worst you'll have to use salt on the table to fix it, but it'll be edible. I would say it depends. Some recipes need salt to work. If you use yeast, you need salt to control the gross. If the usage of salt is for taste, I first look if I can use a healthier substitute.

This depends on the particular dish, however, since in my family we all like hot spicy food, we usually do not need any salt. Instead we enjoy the healthy benefits of turmeric, ginger and other spices that even make the food tastier than with salt. I use very little salt for myself, so my rule of thumb is that when I start tasting it's salty , I'm done. My wife need far more salt than that. Generally 1 per of the total dish. Like if are cooking L of soup you would need 1kg of salt i. Generally people are able to escape this without measuring and just by intuition "hmm this about feels right" because salt has a wide range.

So a person who would add 1. A lot also depends on the content of the dish, like a more acidic solution and more sweeter solution can take more salt. Therefore sometimes when your dish is overly salty, you can correct it by adding either vinegar, lime, yoghurt, tamarind or sugar, jaggery, dates, syrup etc.

Salt have a very peculiar graph i. There's a peak after which it descends to zero just at the next level. The best cooks can consistently replicate that peak. By measuring, tasting, noting.

So if your particular broth can have complex flavours, acids, sweets. You can start with 0. Now you know how much per you can go for. Next time always add a level below peak. Like 1. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. How much salt should I add to a dish? Ask Question. Asked 11 years, 4 months ago.

Active 2 months ago. Viewed 21k times. Improve this question. Aaronut Add a comment. Active Oldest Votes. Improve this answer. Aaronut Aaronut People who exercise a lot crave salt as well. As her mileage increases, so does the salt in dinner. I need to somewhat disagree with this good answer.

Unrefined salt Usually sea salt but sometimes rock salt , evaporated in open-air pans and left unwashed so it retains trace minerals and other components that provide unique flavors, aromas, colors, and crystal structure. Table salt Tiny, uniform, granulated crystals of refined salt containing 95 to 99 percent sodium chloride and usually 2 percent anticlumping agents like sodium silicoaluminate an aluminum and silicone compound. Iodized salt Table salt supplemented with potassium iodide or iodate to prevent iodine-deficiency conditions like mental impairment and goiter.

Kosher salt Coarsely ground refined salt sometimes including an anticlumping agent manufactured for kosher butchering, where its large crystals draw blood and moisture from the surface of meat. Pickling salt Additives like anticaking agents and iodine can contribute off flavors to pickles, so some salt manufacturers sell additive-free salt as pickling salt. Pretzel salt A coarse refined salt with dry, solid grains that limit the absorption of fat from the pretzel, which can make exposed crystals blacken during baking.

I fear I might be over or under salting those meat dishes. How do I comfortably judge or determine how much salt teaspoons to add to each pound of raw meat? Could you please recommend ideal quantities of salt More than by taste, if you could advise something like isotonic levels about 0.

Would help us quickly arrive at the quantity of salt required per kg of meat or vegetables, after giving some thought to the natural salt content in them. Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Most Popular. Classic Tomato Soup Recipe.

Potato Gnocchi Recipe. Osso Buco Recipe. Classic Bread Stuffing Recipe. How does salt affect the flavor of food? How does salt preserve food? How does brining—soaking meat in a salt solution—make it juicier? How and when should I salt my food? For some items, like eggplant , salt can be used to draw out excess moisture. It's also commonly used to brine items such as poultry to help them retain moisture. Learn more: How to brine a chicken.

Some ingredients — such as soy sauce, capers, and olives — already contain a high amount of salt, so you can almost treat them as if they are salt in a dish. If you use enough of an already salty ingredient, you may not need to add very much salt, or any at all.

Learn more: Check out five ingredients you can use instead of salt. Think of salt as a flavor enhancer and not an actual flavor. Salt can take sweet items to the next level and let their flavors shine — and it can balance sweetness as well.

If you've ever had a salted chocolate bar, you know this. When preparing baked goods or other sweets, make sure your recipe contains salt to help round out the flavors. Pro tip: Although table salt is not generally recommended for cooking, it's actually a great choice for baked goods. The grains are super fine and dissolve in batter and doughs, and it's easy to accurately measure out in a measuring spoon. Learn more: Read more about properly adding salt to baked goods.

Unless your salt gets wet and starts clumping together, there's no reason to worry about it going bad. However, seasoning salt the kind with seasonings mixed in can go bad.

A general rule of thumb for most ground spices which is what seasoning salt contains is that they should be tossed after two to three years. An expired seasoning salt will lose it's flavor, color, and might even begin to taste bad — so make sure you check the expiration dates.