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Recent questions tagged about salt

by cookwithfem (602k points) in About Salt asked Jun 11 2 views
How do you distinguish between a dish needing more acid for brightness versus more salt for depth?
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by cookwithfem (602k points) in About Salt asked Jun 11 3 views
When reducing a gravy, how does the concentration of salt change, and how should it be accounted for?
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by cookwithfem (602k points) in About Salt asked Jun 11 2 views
How does salt influence the osmosis and texture of vegetables during cooking (e.g., drawing out water)?
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by cookwithfem (602k points) in About Salt asked Jun 11 4 views
How does salt affect the final texture of dal (e.g., preventing it from softening if added too early)?
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by cookwithfem (602k points) in About Salt asked Jun 11 3 views
How does salt influence the Maillard reaction (browning) in Indian cooking, particularly with aromatics?
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by cookwithfem (602k points) in About Salt asked Jun 11 2 views
How does salt affect the cooking time of legumes or certain vegetables (e.g., its impact on bean softening)?
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by cookwithfem (602k points) in About Salt asked Jun 11 5 views
What are the best practices for adding salt evenly to a large batch of food to prevent localized over-salting?
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by cookwithfem (602k points) in About Salt asked Jun 11 2 views
Beyond providing saltiness, what is the critical role of salt in enhancing the flavors of other ingredients?
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by cookwithfem (602k points) in About Salt asked Jun 11 3 views
Why is salt often introduced in stages during the preparation of Indian curries and dals?
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by cookwithfem (602k points) in About Salt asked Jun 11 3 views
Which types of salt are predominantly used in Indian cooking, and what are the specific preferences for each?
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