Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 I am just making my first batch of whey (fingers crossed), and plan on making the pickled carrots and pickled garlic in the NT book. I was reading it last night where she wrote that you don't even have to use salt in the recipes if you have enough way. Does anyone know how much more whey would need to be added if I omit salt altogether? Thanks, Jo E. -------------------------------------------------------- This email communication may contain CONFIDENTIAL INFORMATION WHICH ALSO MAY BE LEGALLY PRIVILEGED and is intended only for the use of the intended recipients identified above. If you are not the intended recipient of this communication, you are hereby notified that any unauthorized review, use, dissemination, distribution, downloading, or copying of this communication is strictly prohibited. If you are not the intended recipient and have received this communication in error, please immediately notify us by reply email, delete the communication and destroy all copies. GORDON & REES, LLPhttp://www.gordonrees.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 I'm not sure about how much whey to use in a saltless recipe, but I don't think they would taste that great without salt, IMO. IIRC, the recipes in NT call for a bit too much salt, so if you end up using any at all, do taste the mix before you seal it up. RE: pickling question > I am just making my first batch of whey (fingers crossed), and plan on > > making the pickled carrots and pickled garlic in the NT book. I was > > reading it last night where she wrote that you don't even have to use > > salt in the recipes if you have enough way. Does anyone know how much > > more whey would need to be added if I omit salt altogether? > > > > > > Thanks, > > Jo E. > > > > > > -------------------------------------------------------- > > > > This email communication may contain CONFIDENTIAL INFORMATION WHICH ALSO MAY BE LEGALLY PRIVILEGED and is intended only for the use of the intended recipients identified above. If you are not the intended recipient of this communication, you are hereby notified that any unauthorized review, use, dissemination, distribution, downloading, or copying of this communication is strictly prohibited. If you are not the intended recipient and have received this communication in error, please immediately notify us by reply email, delete the communication and destroy all copies. > > GORDON & REES, LLPhttp://www.gordonrees.com > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 I've made several of the NT recipes and they all seem too salty, as far as the fermented foods go. Does anyone know how much whey to replace the salt with? I like some salt but I keep making things that we can't eat! Sherri RE: pickling question > I am just making my first batch of whey (fingers crossed), and plan on > > making the pickled carrots and pickled garlic in the NT book. I was > > reading it last night where she wrote that you don't even have to use > > salt in the recipes if you have enough way. Does anyone know how much > > more whey would need to be added if I omit salt altogether? > > > > > > Thanks, > > Jo E. > > > > > > -------------------------------------------------------- > > > > This email communication may contain CONFIDENTIAL INFORMATION WHICH ALSO MAY BE LEGALLY PRIVILEGED and is intended only for the use of the intended recipients identified above. If you are not the intended recipient of this communication, you are hereby notified that any unauthorized review, use, dissemination, distribution, downloading, or copying of this communication is strictly prohibited. If you are not the intended recipient and have received this communication in error, please immediately notify us by reply email, delete the communication and destroy all copies. > > GORDON & REES, LLPhttp://www.gordonrees.com > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.