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In cooking, when we taste “salt,” we are tasting sodium chloride, which comes from mines or from evaporated brine or sea water. The difference between salts is most often just textural ...
Coarse edible salt is a kitchen staple, but its name varies widely in various cultures and countries. The term kosher salt gained common usage in the United States and refers to its use in the Jewish religious practice of dry brining meats, known as kashering, e.g. a salt for kashering, and not to the salt itself being manufactured under any religious guidelines.
Cooking salt. A coarse salt that is used in cooking but not at the table. Curing salt. A salt containing sodium nitrite, used in the preservation of meats. [1] Cyclic salt: Any salt deposited by the wind. Dairy salt. Salt used in the preparation of dairy products, such as butter and cheese, either to add flavour or as a preservative. Flake salt
Salt is used extensively in cooking as a flavouring, and in cooking techniques such as with salt crusts and brining. The main sources of salt in the Western diet, apart from direct use, are bread and cereals, meat, and dairy products.
It can be used in cooking as well as a bath salt. Blocks of it are sometimes used for displaying foods in restaurants. Black salt can be found in Hawaii and India (where it is called Kala Namak).
Only about 5% of salt is used for cooking, [15] but fleur de sel is used only to flavor food. It is not used in place of salt during the cooking process, instead, it is added just before serving, like a garnish, a "finishing salt," to boost the flavor of eggs, fish, meat, vegetables, chocolate, and caramel.
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