Salt

Salt rate this term A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

Salt: 1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride. 2. A white granular substance (sodium chloride) used to season foods. Advertisement: ...

salt substitute Notes: Some salt substitutes are herbal blends, which enhance the flavor of food without salt.

Salt has a long, varied, and sometimes violent history. It has been a highly valued trade item throughout history. Wars have been fought over it, states formed and destroyed because of it.

Salt with iodine does not generally have a noticeably different flavor, according to taste tests. Therefore, most people are encouraged to use iodized salt, to ensure that they receive plentiful amounts of this vital element.

Salt is crucial for our health, but currently British consumers eat much more than they need. Although consumption of salt has dropped from 9.5g per person per day in 2000/01 to 8.6g in 2008, this figure is still short of the Government target of 6g.

Hot salt frying Word: Word Starts with Ends with Definition Hot salt frying is a technique used by street side food vendors in China :For alternate meanings, see China (disambiguation).

Hot salt frying is a cooking technique used by street side food vendors in China.

Curry salt Fine sea salt mixed with curry powder. Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food C-words » curry salt ...

More on 'Salt Preserved Fish': Anchovies Bombay Duck Cornish Sardines More on 'Fish': Arbroath Smokies Brown Trout Coley Dover Sole Kippers Rainbow Trout Rick Stein Trout Zander ...

Salt cod is salted, dried fish. Salting is a traditional method of preserving fish and has been used since prehistoric times to preserve fish for long periods.

Salt: Common salt is a rock, the only one we eat (an inorganix mineral composed of 40% sodium and 60% chloride, joined by one of the strongest chemical unions there is, an ionic bond).

Salt substitute is not recommended for baking. Salt substitute is chemically know as potassium chloride (KnCl). Normally, it is bitter in taste. It is intended for lowering your sodium intake.

Salt. Garam Kasar : Coarse Salt. Similar to Kosher Salt in Europe and USA. Giling ...

salt - See also in the member encyclopedia: salt, seasonings - A colorless or white crystalline solid, chiefly sodium chloride, used extensively in ground or granulated form as a food seasoning and preservative.

Salt Pork Salt-cured pork which is essentially a layer of fat. Salt pork is from the pig's belly or sides. It's used to flavor beans, greens, and other dishes.

Salt or sodium On a food label, salt is often called sodium. But don't be fooled by smaller quantities, 1g of sodium is roughly the same as 2.5g salt and it is the sodium that causes health problems.

Salt-preserved capers Used plant part Buds, to be harvested in the morning time immediately before flowering; they are never dried but pickled in oil, brine or vinegar. Less often, capers are preserved by packing in coarse salt.

Salt, to taste Freshly ground black pepper, to taste Sear onions in olive oil in large hot sauté pan, stirring, until nicely browned on both sides. Remove onions to a covered heatproof dish.

Salt and vinegar. When the water is hot, add a teaspoon each of salt and vinegar; these additions help the egg whites to coagulate.

Salt If you don't know what this is then get out of the kitchen Saucepan ...

Salt cod, dried - Codfish that has been cured with salt, common in Mediterranean and Caribbean cooking. Also known as baccalà. Must be soaked in water for at least 18 hours, changing the water several times, before you cook it.

salt and ground black pepper to taste Procedure Build a two level fire, place the grill rack in place, close the grill lid and allow to heat up for 5 minutes. Rub chops with oil, add salt and pepper to taste.

Salt Pork: Similar to bacon but has a much higher fat content and is not smoked. Scallop: A shellfish with firm and white flesh and an orange or pale red coral (roe).

Salt and water solution used for pickling and preserving. Brioche Soft bread made of rich yeast dough, slightly sweetened.

Salt & Pepper Mix equal amounts of both salt and pepper together to make a "S&P" blend. You may want to vary the ratio to suit your own needs-by all means, go ahead.

Salt Substitute - A substitute for salt that contains little or no sodium. Used by persons on a salt restricted diet.

Salt substitute mixtures: Usually a blend of granular potassium chloride and sodium chloride, intended for lowering sodium usage; tastes similar to regular table salt. Morton Lite Salt® Mixture is a leading brand.

Salt Fish: Raw fish cured with salt and pepper. Salzburg Souffle: Sweetened beaten eggs Sambal Balado (Indonesian): Crispy crunchy beef round steak or boneless chuck fried with onions and garlic, then serve with chili paste.

Salt Cod - Cod that has been salted and dried to preserve it for long periods of time. Salt cod is evident in cuisines of the Mediterranean and Caribbean Seas.

A salt derived from the huge seams of impacted salt that have formed below the dried-out, underground saline lakes of prehistoric times. Rocket ...

Sea salt: Salt produced by evaporating sea water. Available refined or unrefined, crystallized or ground. (Also sel gris, French for "gray salt.") Semolina: The coarsely milled hard wheat endosperm used for gnocchi, some pasta, and couscous.

shio.. salt. shiso.. the green perilla leaf, usually served with sashimi (also called "beefsteak leaf). Purple shiso leaf is highly prized for it's use in pickles. shoyu.. soy sauce.

Kosher salt - Coarse-grained salt that is easy to handle; keep a container near the stove and use it while you cook. Krusten - [German] pastries. Kuchen - [German] cake, usually yeast cake.

Munyu: salt. Mupunga: rice. Muriwo: relish or sauces accompanying Fufu. These are an important part of the diet's nutrients, containing not only a wide variety of vegetables and seasonings (hot), but often meat and fish and bones, when available.

Kosher salt: A coarse crystal salt used in cooking. L Ladyfingers: Little finger shaped sponge cakes, used in, among other things, a popular Italian dessert called Tiramisu. "Ladies' fingers" is the US vegetable okra.

celery salt - Celery salt is a mixture of fine white salt and ground celery seeds.

SALE - Salt. A fundamental flavoring and preserver of foods, and in Italy it is almost always drawn from the sea. SALMONE - Salmon. Salmon is usually poached, grilled or roasted. It may be served cold as part of an antipasto table.

Brine - salt water Brown shrimp : Uncooked brown shrimp (Penaeus aztecus) have reddish brown shells, and their meat has a stronger flavor than white or pink shrimp because of higher iodine content. The cooked meat turns pale pink.

A coarse salt with no additives that many cooks prefer for its light, flaky texture and clean taste. It also has a lower sodium content than regular salt. Find it next to salt in the supermarket. Lard ...

Bacon or salt, fat pork LARDER To lard, i.e., to thread strips of fat with a larding needle into lean meat.

(Spanish) salt pork; in Tagalog or Pampango it is sweet cured pork toge, togue mung bean sprouts ...

A liquid of salt and water or vinegar used in pickling Brioche A roll made of light sweet dough, originated in France ...

petit salé: salt pork petite friture: any small items (tiny fish, shrimp, vegetables, squid rings, etc.), lightly battered and quickly fried petits fours: small, square, glazed and decorated form of mignardise ...

7. Avoid using salt when marinating meats, fish, or poultry because the salt will draw out the juices and toughen the flesh.

Sources: Iodized salt, seafood, kelp. Don't take more than 225 mcg a day. Iron: Hemoglobin production, healthy immune system, energy production. Growth in children. Don't supplement if no deficiency exists.

Tequesquite Rock salt Tequila Liquor distilled from the juice of the blue tequila agave. Tesgüino Beer made from corn, principally by the Tarahumara Indians who live in the high mountains of Chihuahua.

sodium nitrite - A salt used in smoked or cured fish and in meat-curing preparation. It acts as a preservative and color fixative. Can combine with chemicals in the stomach to form nitrosamine, a carcinogenic substance.

jambon cru: usually salt cured or smoked ham that has been aged but not cooked jambon de Bayonne: raw, dried, salt-cured ham jambon de Paris: lightly salted, cooked ham, very pale in color ...

These are small fish preserved in oil or salt and often used in Italian dishes for flavouring. acetoVinegar. Italians make both red and white wine vinegars as a by-product from their wine production. See also aceto balsamico.

Black salt. Kala namak. Bombay Duck. A smallish fish native to the Bombay area known locally as Bommaloe Macchi. This was too hard for the British to pronounce so it became Bombay Duck.

Capers Sun-dried flower buds that are pickled in vinegar and salt brine. The pungent flavor offers piquancy to many sauces and condiments. Traditionally used as a garnish for meat and vegetable dishes.

It is an organic salt consisting of carbon, nitrogen, oxygen, hydrogen, sulphur and potassium atoms. It is 200 times sweeter than sucrose, has a synergistic sweetening effect with other sweeteners, has a stable shelf-life and is heat stable.

These filleted, salt-cured fish are canned in oil. Common to French and Italian cuisine and used in the famous Caesar Salad along with a number of sauces, tapenades, and pizzas.

Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation. This is done for canning, jam and preserve making, and to remove bitter flavors from vegetables.

Aïgo saou: "water-salt" in Provençal; a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil; specialty of Provence. Aigre: bitter; sour.

Tabasco Sauce - A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund McIlhenny at his home on Avery Island before the U.S. Civil War. McIlhenny Company is the sole supplier of Tabasco® Pepper Sauce to this day.

Margaritas - The national drink of Mexico, made with Tequila, Controy and fresh lime juice served either blended with ice or on the rocks in a salt-rimmed glass Mariscos - Shellfish; Fish is pescado ...

Achar/Achard - pickles and salt relishes used in the cooking of India Achira - South American plant used as arrowroot Acid Rinse - a bath of acidulated water used to prevent discoloration of peeled fruits and vegetables that brown when exposed to ...

The raw material chiefly used in biscuit manufacture is flour, but many other substances, such as butter, sugar, salt, various flavouring essences, &c., are also employed.

See also: Cooking, Flavor, Water, Sauce, Vegetable