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Salting

Salting is one of the oldest methods of preserving food. The addition of a little saltpetre helps to preserve the color of the meat. Brine is frequently used to temporarily preserve meat and other substances. Corned beef is a popular form of salt preservation. All salted meats require long, slow cooking. They should always be placed in cold water and heated gradually in order to extract the salt. Salt meats are less digestible and not quite so nutritious as fresh meats.

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Public School Domestic Science (1898).


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