Salted

Salting (food)

Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining,, and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish and salt-cured meat. Vegetables such as runner beans and cabbage are also often preserved in this manner.

Salting the earth

Salting the earth, or sowing with salt, is the ritual of spreading salt on the sites of cities razed by conquerors. It originated as a curse on re-inhabitation in the ancient Near East and became a well-established folkloric motif in the Middle Ages. The best-known example is the salting of Shechem as narrated in the Biblical Book of Judges 9:45. The supposed salting of Carthage is not supported by historical evidence.

Salted (book)

Salted: A Manifesto on the World's Most Essential Mineral, with Recipes is a reference book and cookbook written by food writer Mark Bitterman. In May 2011 Salted won the James Beard Foundation Award for Reference and Scholarship Cookbook. It has also been nominated for the International Association of Culinary Professionals Cookbook Awards for the Food & Beverage Reference/Technical category and First Book: The Julia Child Award. It is available both in hardcover and on the Kindle.

salted

Adjective

1. To which salt has been added.
2. Of an animal, vaccinated against or having recovered from a disease.

Verb

1. simple past and past participle of salt