Admin
Quote: Iskatel-X


TatyanaWe use bread every day!
It should be as useful as possible!
I used the usual one until I went into this topic ...

I always use only rock gray salt, such (packages are different, and manufacturers too - the meaning is the same)

Salt: lope to hang in grams? Salt: lope to hang in grams?

Why and why, composition and benefits - see information on the internet
OlgaGera
Quote: Iskatel-X
It should be as useful as possible!
But what if one thing is shown to you, and another to the household? To bake different breads?
The bread should be neutral. And you can get trace elements with other products.
Iskatel-X
Tatyana
Why and why, composition and benefits - see information on the internet
I looked at Info.
Black - "hooked" with usefulness! On the wood, etc.
I would like authoritative reviews - from this forum!
Admin
Black salt is usually used for sprinkling on top, such as salad. And without heat treatment, since the black salt contains rye bread crumbs. And such raw salt is more useful, as a sprinkle in cold dishes. You can sprinkle it on a boiled egg ...

Well, if you want - try adding it to the dough. You get speckled bread. But, this will be too much
tana33
Iskatel-X, as I say, I use black salt for salt, sprinkling
this salt has its own specific taste, but as they say, taste and color ...
you buy a bag, try it, bake bread and tell us how it is
I don’t want to risk bread, I’m afraid that my family will not eat bread, you never know what flavor it will give
Iskatel-X
Tatiana-Admin
Good reviewer review! What for what ...
Black - For salads.
They won't write this on the packaging.
Although, in one picture I noticed, it made me think - to figure it out.
Himalayan stone and Hawaiian - also for salads? Not for heat treatment?
Marine - is it suitable for heat treatment?
Thank you
Admin

Do you want me to sit down on the internet, and start looking for information that interests you, and retell it here with my text?
Sorry, I have no time and desire for this.
You can also read the information on the internet with the same success - I trust you.
Iskatel-X
Tatiana-Admin
Nope, only your experience!
in the internet I already surfed.
I consider the forum as a very AUTHORITIVE source!
Iskatel-X
Sea salt. Its main plus is the presence of a vital element for the human body - iodine. That's where he is! Not iodized, but sea salt !!!. The only downside is that iodine can evaporate within a few hours after opening the package.

Total table salt can be of 4 types:
- stone - extracted from quarries and mines;
- evaporated - boiled out from brines;
- cage - formed naturally by evaporation of sea water
- self-deposited - is extracted from the bottom of salt lakes.
The latter two are considered more beneficial, as they contain less sodium chloride and more impurities (other ions).
Alycha
I just don't like my black, they say it smells like an egg
Iskatel-X
Edible table salt - found in the store.
Tatyana, the tutu is not the same as yours.
The question is this:
- 2 types ... All labels are exactly the same, one manufacturer.
NaCl - more than 97.7%, ....
I was looking for differences for a long time. Found:
- GOST-xxxx-2000
- STO-xxxx-2012
Which one is preferable?
The difference is probably no State / Industry standard. However, it is interesting.
Thank you
OlgaGera
Iskatel-X, I'm not Tatiana, but I'll try to help you.
In the photo, Tatiana has salt from Ukraine. Now it is not in stores. It was replaced by rock salt Iletskaya, from Pyatigosk, from Belarus and Kazakhstan.
Quote: Iskatel-X
Which is preferable?
I tried all of the above.
There is no difference.
eye
Quote: Exocat

You can also add Himalayan salt to your wonderful list:
200-250 million years ago, two continents met: modern India and Eurasia, as a result of which after a while the highest mountains in the world - the Himalayas - were formed. And salt deposits, which used to be an ocean, due to the movements of the earth's crust, were increasingly thrown out closer to the surface, simultaneously mixing with magma and, thus, enriching themselves with various microelements. Therefore, Himalayan salt is pink in color and is one of the healthiest types of salts on the planet, as it contains from 82 to 92 trace elements.
yeah, and I fell for it,: spiteful: bought a pack in the subway ... salt has an insoluble red precipitate, sand ...
either they pushed bricks,: girl-q: or I'm dark
OlgaGera
Tatyana, I do not know what was mixed there. I buy from Indians in an Internet store or near RUDN.
I bought black salt (as it is written) and it is pink. But I don't dissolve it. Only in this way, lightly powder.
selenа
Quote: OlgaGera
There is no difference.
And I got a dirty Belarusian, right with pieces of dirt, I liked the Iletskaya.
Iskatel-X
salt produced in Ukraine. Now it is not in stores. It was replaced by rock salt Iletskaya, from Pyatigosk, from Belarus and Kazakhstan.
And also the production of Azov, Rostov region. - the salt I asked about.
I don’t know better or worse, just in stock. Grind No. 1.
Kazakhstanskaya - in packages, really in the form of Stones. I didn't buy it.

About "exotic" salts, I did not find any recommendations for cooking. For salads - definitely suitable, without heat treatment.
Black "Chetvergovaya", Tatiana noted - definitely not for heat treatment.
Admin
Quote: OlgaGera

I tried all of the above.
There is no difference.

No, there are differences in taste. You have to try and appreciate it yourself. The taste of salt is slightly different - so it seems to me to taste I have defined for myself as "tasty salt", somehow I can say so, but this is an individual matter
OlgaGera
Quote: Admin
Salt tastes slightly different
yes, it rather depends on the place of origin.
I mainly use it for salting, and I did not notice the difference in salinity.
There was one iodized salt, new, bought for the first time, so it was very salty and I threw it away so as not to spoil the dishes.
Iletskaya is more acceptable to me
Admin
Quote: Iskatel-X


I don’t know better or worse, just in stock. Grind No. 1.

What is worse or better? Salt contains NaCl - more than 97.7% and that's it! What other metrics are needed?
What is this butter with a fat percentage of 72 or 82% and various additives?

Even about iodized salt, one cannot say "worse or better", since it is indicated for someone for health reasons

Rock gray salt without additives, pure salt, but there are gray inclusions of trace elements - this is normal. When salt dissolves in water, they settle to the bottom of the dish. Yes, I don't even pay attention to them
Exocat
Quote: ok
yeah, and I was led, bought a pack in the subway ... salt has an insoluble red precipitate, sand ... either they pushed bricks, or I am dark
who knows which one you bought and who cooked it how ...
The one that I ordered in the checked places did not give any sediment.
Admin
Quote: OlgaGera
There was one salt iodized

Olya, iodized salt cannot be used for pickles and pickling-preservation - iodine softens vegetables.
OlgaGera
Quote: Admin

Olya, iodized salt cannot be used for pickles and pickling-preservation - iodine softens vegetables.
Of course not. Iodinated for cooking sometimes. What is for every day.
And so, only simple rock salt.
Fofochka
Admin,
Iskatel-X
Nitrite salt
- Do we send meat to the refrigerator for maturation for 48 hours? Right? I read the recommendations on the forum. I did not find information from manufacturers.
- Boiled marinade. If I replace ordinary salt with nitrite, can I cook with it? Nitrite will not decay? Then, the same rules - marinate 48 hours instead of 12 (according to the recipe) with regular salt?
Thank you
OlgaGera
Quote: Iskatel-X
Nitrite salt
Caution! Don't get poisoned!
Strictly observe proportions
Iskatel-X, and what is it for you? For what purpose are you asking
OlgaGera
Quote: Iskatel-X
If I replace ordinary salt with nitrite, can I cook with it?
Go to the Internet, see what it is used for.
There are a lot of salts, just not everything needs to be dragged into your mouth
Iskatel-X
Lelka.
Go to the Internet, see what it is used for.
There are a lot of salts, just not everything needs to be dragged into your mouth
Read, studied ...
For what? - Pork / Ham / Ham - get a "meat" color. Don't cook soup, of course.
We send the meat to the refrigerator for maturation for 48 hours
I know about the proportions.
Clarified by marinades, for boiled pork, not for shish kebab or fried meat.
Boiled marinade - for boiled pork. If I replace ordinary salt with nitrite ...
Simply, I ask in the profile thread for salt.
Innushka
Adminhow many interesting
OlgaGera
Quote: Iskatel-X
Don't cook soup, of course.
uff ... otherwise I was really scared ...
In sausages, nitrite is not only for color, but also as a preservative.
The recipes always indicate which salt we use. Nitrite or regular.
I take from the recipe half of 1/2 nitrite and 1/2 of the usual.
But everything needs to be asked in specialized topics about boiled pork / ham / sausage
Iskatel-X
Lelka.
I take from the recipe half of 1/2 nitrite and 1/2 of the usual.
You are doing wrong. We change completely. This thread says.
I am asking if the marinade can be boiled / boiled? 100 * C all the same, is not it harmful to nitrite?
OlgaGera
Quote: Iskatel-X
You are doing wrong
Well, this is how I do ...
Somewhere, I don't remember, I read what was possible. On this she reassured herself.
I in no way urge anyone to do this. I decided this for myself.
j @ ne
Lelka., I do that too! I use nitrite salt only to add a "ham" flavor to the sausage and I didn't notice the difference from the amount used.
SoNika
My son brought us salt, thanks, it's useful for the info here.Salt: lope to hang in grams?
gawala
Quote: SoNika
brought salt,
Oh, I heard about this, Thursday salt2 from my aunt, she seems to have made it in due time ..
SoNika
Galina, annealed turns out to be in the oven, according to an old recipe ... only one thing has not yet understood ... Thursday is considered for Easter like ...
SoNika
Tatyana, thank you.

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