"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 08-03-2006, 08:57 AM   #21
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
If you will look above, I agreed with Andy who first posted that this was an old wives' tale. Yes.
__________________

__________________
Gretchen is offline   Reply With Quote
Old 08-03-2006, 09:01 AM   #22
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I was just responding to your comment to Jenny. It seems (and forgive me if I was wrong) that you did not unnderstand what she was saying since she never mentioned anything about pasta water or not salting it.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-03-2006, 09:26 AM   #23
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I also agree with making another unsalted batch & combining the two. Also, once the overly-salty batch is frozen & thawed again, it won't be quite as salty as it was before. Probably not "edible" unsalty, but less than it was fresh. Freezing tends to do that to seasoning.

But really - the "add an unseasoned batch to the salty one" is a terrific idea. Just mix them all together & freeze them in family-size portions.

I made the same mistake you did more than once, only with crushed red pepper flakes. I opened up the "spoon out" side of the container instead of the sprinkle side, & out came about a cupfull of crushed red pepper. Just like you, I scooped out as much as I could, but man, was that chili HOT HOT HOT - lol!!!!
__________________
BreezyCooking is offline   Reply With Quote
Old 08-03-2006, 02:16 PM   #24
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
I love salt. I have a salt block in my bedroom. Yummy
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 08-03-2006, 02:27 PM   #25
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
OK new procedures...Anytime you make something too salty, send it to Bang!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-03-2006, 05:31 PM   #26
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Wow--what a funny deja vu moment!!!!!! I can remeber when I first posted many moons ago and suggested the potato sponge method to get rid of extra salt in response to a thread------was I ever set straight. Only then did I realize what a valuable resource this site was---so I suggest what everyone else is and just double it with the non-salt recipe or throw it out and don't tell anyone. Smiley face!
__________________
expatgirl is offline   Reply With Quote
Old 08-03-2006, 08:21 PM   #27
Executive Chef
 
Bangbang's Avatar
 
Join Date: Jul 2004
Location: USA,Michigan
Posts: 3,150
Quote:
Originally Posted by GB
OK new procedures...Anytime you make something too salty, send it to Bang!
Thanyou.....I am waiting for the shipments. BTW...nice photos. Dominican Republic makes some great cigars.
__________________
You are not drunk if you can lie on the floor without holding on.
Bangbang is offline   Reply With Quote
Old 08-03-2006, 08:55 PM   #28
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Thanks bang! The house manager offered to get us some good cigars, but she never came through
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-03-2006, 09:11 PM   #29
Sous Chef
 
FryBoy's Avatar
 
Join Date: Jul 2006
Location: Hermosa Beach, California
Posts: 586
Send a message via Yahoo to FryBoy
Quote:
Originally Posted by BreezyCooking
Also, once the overly-salty batch is frozen & thawed again, it won't be quite as salty as it was before. ... Freezing tends to do that to seasoning.
I have to question whether freezing can remove salt from food, or reduce the apparent saltiness of any item.

As for herbs and spices, that's a different matter, and in some cases I think freezing and reheating increases the flavors from those ingredients.
__________________
FryBoy is offline   Reply With Quote
Old 08-21-2006, 01:37 PM   #30
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
FryBoy, in my experience freezing INCREASES saltiness of foods. Because you loose some water, a slice of ham, for example, is much saltier after being frozen and thawed.
__________________

__________________
Claire is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.