Salting

Salting is the preservation of food with salt. It is related to pickling (preparing food with brine, rather than dry salt). It is one of many methods of preserving food.

Salting has other meanings. Refer to the disambiguation page Salting.
Salting is the preservation of food with salt. It is related to pickling (preparing food with brine, rather than dry salt). It is one of very many methods of preserving food.

The salting of fish, mostly sardines and anchovies, was also a major preoccupation along the Croatian coast of the Adriatic.

If the over salting is slight:
A. Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato prior to serving.
B. Add a few pinches of light brown sugar.

meat, in order to preserve it by methods such as drying, salting, or
smoking.
curly endive See chicory.
Curnonsky The pen name of French gastronome, journalist, and food
critic Maurice-Edmond Sailland ( 1872-1956); he encouraged interest ...

Curing methods include smoking and salting. Salting can be done by dry packing or by soaking in brine.
curry A gravy-based Indian dish. The gravy is made from curry powder, the rest of the dish can be most any type of meat and starch.

Methods of curing fish by drying, salting, smoking, and pickling, or by combinations of these processes have been employed since ancient times.

After salting, you may wish to rinse and pat dry to reduce the salt content.

Charcuterie is the art of salting, smoking, brining, or otherwise curing meats, most commonly pork.

Salting them is meant to remove their bitterness, but varieties sold these days are less bitter than they used to be (although salting does make them absorb less of the oil in which they're cooked).

For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity.

Kipper - To kipper means to cure, usually fish, by cleaning, salting and drying or smoking. It also means a male salmon during or shortly after spawning. When a herring is kippered it is first butterflies, cured in brine, and then cold smoked.

In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn't really necessary now, although salting does make them absorb less oil when they're fried. To prepare, wash the skin and trim off the stalk.

To preserve meats by drying and salting and/or smoking.
DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted.

Ricotta is also processed for longer life in two ways: salting and baking. The pressed, salted and dried variety of the cheese is known as ricotta salata.

One of our readers, who has definite opinions on the subject, says salting is unnecessary because the crab is cooked and cooled to subfreezing in brine before being glazed with fresh water.

This is done by slicing it, heavily salting the slices and letting them sit on a rack for about an hour, flipping them over once. The salt draws the water out of the eggplant, which helps prevent it from turning gummy once it's cooked.

Cure To preserve by pickling, salting, or drying
Curry Powder A blend of up to 20 herbs and spices, curry powder is widely used in Indian cooking.
Cut in To incorporate solid fat into dry ingredients using a pastry blender or knives.

Herring that is split, cured by salting, drying, and cold:smoking. Also called "Kippered Herring" and "Kippers."
Kirsch:
A clear brandy distilled from cherry juice and pits. Usually added to cherries jubilee or fondue sauces ...

Kipper - fish cured by splitting, salting, and drying or smoking. A breakfast food in England, kippered herring is poached, grilled or baked.
Kirsch - a cherry-flavored liqueur made of black cherries and their pits.
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Curing or Cured - Cured meat or fish is preserved by salting or smoking More...
Curly Kale - Curly Kale is a member of the brassica family along with cabbage, cauliflower etc More...
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Cure: To preserve a food by salting, smoking, and/or drying.
Curing salt: A mixture of 94 percent table salt (sodium chloride) and 6 percent sodium nitrite used to preserve meats. (Also known as tinted curing mixture, or TCM.) ...

To preserve fish or meat by drying, salting or smoking.
Curry
From the southern Indian word kari , meaning 'sauce', comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin.

To extract the juices from meat, fish or vegetables, generally by salting then washing or soaking in cold water.

The process of treating food to preserve it. Curing methods include smoking and salting. Salting can be done by dry packing or by soaking in brine.
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To cure To preserve meat or fish by pickling, smoking, drying, salting or storing in brine.
Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » Food C-words » to cure ...

Food, usually meat or fish, that has been treated by salting, drying or smoking to preserve it, eg serve the cured ham with crusty bread.
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Salt cod is cod which has been preserved by salting, drying or both.[1]
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Preserve- To prepare meat, fruit, vegetables, etc. for future use by salting, boiling in syrup, soaking in a brine, dehydrating, curing, smoking, canning, or freezing.

Cure - Process of preserving fish or meat by drying, salting or smoking.
Curing salt - A salt that has nitrates added and is used as a preservative in sausage making. Available in some supermarkets and specialty markets.

baby eggplants These are small versions of American eggplants, with sweeter flesh and thinner skins. If substituting larger eggplants for these, try peeling and salting them before cooking.
Chinese eggplant ...

Moreover, the forequarters of kosher species contain various blood arteries, blood veins, glands, membranes, and tendons that must be skillfully removed by a trained expert before the soaking and salting kosherization process of the meat can begin.

BACON (through the O. Fr. bacon, Low Lat. baco, from a Teutonic word cognate with "back," e.g. O. H. Ger. Macho, M. H. Ger. backe, buttock, flitch of bacon), the flesh of the sides and back of the pig, cured by salting, drying, ...

Salting a chicken before cooking it is also a Kosher custom. The blood of an animal was also never to be eaten with the meat. Today a rabbi will supervise the preparation of "Kosher" foods in stores. ...

Salting vegetables prior to cooking is a process often used to draw out excess moisture that may adversely affect the taste or consistency when the vegetables are being prepared.

I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being..." ...

Salt that is coarser that regular table salt. There are several brands but Diamond Crystal is preferred by many chefs because it isn't flaked and doesn't contain magnesium sulfate.1 Tbsp. of Kosher salt equals 2 tsp. table salt in salting strength.

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