Salsify, wild yellow or mauve goat's-beard or meadow salsify, is a plant of the daisy family, with a long, white, carrot-like root edible root which should be cooked. It has a flavour reminiscent of a sweet, mild oyster, leading to many of its names. It is cooked as a root vegetable. It is paler, creamier and slightly sweeter than scorzonera.
Salt is used extensively as a seasoning and flavour enhancer in western cooking. According to Dick van Dyck there are two types of salt - "salty salt and not so salty salt". In the east, savoury seasoning is provided by fish sauces and pastes or soy sauce.
A piece of brisket, cured in spiced brine and then cooked and pressed. It is called ‘corned’ because the Americans, to preserve the beef, covered it with ‘corns’ of large granules of salt.
A large variety of green eating apple streaked and flushed with red and with some russeting. It was raised before 1918 by Mr James Hoad in Rye, in Sussex and received the Royal Horticultural Society Award of Merit in 1928. This late-season variety is harvested from early October in South-East England and is at is best from November to January.
The amount of salt in salted butter can vary enormously and may be as much as 3%. In general it is better to cook with unsalted butter so that you have more control over how much salt is going in to your eventual dish. However, the reason for salting butter originally was to preserve it, so unsalted butter does not keep as well. However, in this day and age of good refrigeration and large consumption, this is not the issue it was.
The original treatment of whitefish, particularly cod, was to dry it, in which form it is called stockfish. The water content is reduced to less than a fifth so that the ratio of dried to fresh fish is 5 times. As salt became more readily available the practice changed and the fish was only partially dried before being coated in salt. The ratio of fresh to dry weight of salt cod is only about 3½.
