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  2. Salt equivalent - Wikipedia

    en.wikipedia.org/wiki/Salt_equivalent

    Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5:

  3. Can You Use Cleaning Vinegar for Cooking? - AOL

    www.aol.com/lifestyle/cleaning-vinegar-cooking...

    Distilled white vinegar is typically about 5% acetic acid and 95% water. Compared to other vinegars like sherry vinegar, red wine vinegar, and cider vinegar, distilled white vinegar has a very ...

  4. Vinegar - Wikipedia

    en.wikipedia.org/wiki/Vinegar

    The fermentate is diluted to produce a colorless solution of 5 to 8% acetic acid in water, with a pH of about 2.6. This is variously known as distilled spirit, "virgin" vinegar, [40] or white vinegar, and is used in cooking, baking, meat preservation, and pickling, as well as for medicinal, laboratory, and cleaning purposes. [37]

  5. Salt substitute - Wikipedia

    en.wikipedia.org/wiki/Salt_substitute

    Potassium closely resembles the saltiness of sodium. In practice, potassium chloride (also known as potassium salt) is the most commonly used salt substitute. Its toxicity for a healthy person is approximately equal to that of table salt (the LD 50 is about 2.5 g/kg, or approximately 190 g for a person weighing 75 kg).

  6. Morton vs. Diamond Crystal Kosher Salt: What’s the Difference?

    www.aol.com/morton-vs-diamond-crystal-kosher...

    Morton has been headquartered in Chicago since 1848, and in 1914 introduced the iconic umbrellaed Morton Salt Girl to emphasize the free-flowing quality of its table salt, which has a small amount ...

  7. Kosher Salt vs. Table Salt: An Expert Explains the Difference

    www.aol.com/kosher-salt-vs-table-salt-140100679.html

    Because table salt is "saltier" than kosher salt by volume, the best way to substitute table salt for kosher salt and vice versa is to weigh it instead of measuring by volume.

  8. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...

  9. Chefs go viral for salt and pasta water debate: 'Wild, right?'

    www.aol.com/chefs-viral-salt-pasta-water...

    If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water. Unlike others, he is not necessarily a fan of the "salty as the sea" adage.