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Stock is the base for almost everything in a kitchen. It's used for everything from gravies to soups. It is reduced and seasoned so when making it's best not to add salt. Reducing the stock results in making it too salty, plus it seasoned when making things with it. Starting with an unsalted stock allows the chef to adjust it his final product without the danger of it become too salty.
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∙ 16y ago
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Is the only salt that food contains is the salt you added?
Practically all the salt is added.
Why is salt added to custards?
Salt is added to improve flavor.
What is stock salt?
I suppose that is the synonym of bulk salt.
Why salt is added on top of kettle when food is uncooked?
The salt that is placed on top of the kettles cover can prevent it from escaping steam so it stock under the cover and it falls back and make uncooked rice become cook.
Why did the water stop boiling when the salt was added?
What did you observe! This is not a question we can answer as we were not present when the salt was added.
Do you put chicken salt on chicken?
You don't get the chicken salt out of the chickens, but you do use chicken stock in the making of chicken salt. A good recipe is one part chicken stock to one part plain table salt, but you'll probably find some better recipes if you Google it.
Why don't you season stock with salt and pepper?
You do season it with salt and pepper
What is flour that has leavening and salt added?
flour that has leavening and salt added is self-rising flour.
What happens when more salt is added to saltwater?
The answer is maybe nothing because the salt already in the empty space blocks the salt from joining in and the salt you added sinks to the bottom
This element is added to table salt?
Iodine is added to table salt (as NaI, NaIO3, KI or KIO3).
Where salt is added to reduce the temperature?
salt is usually added to reduce the temp: during manufactur of ice.
What is uniodized sea salt?
Uniodized salt is a table salt which has no added Iodine.
