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Store in brine: Feta is traditionally sold in a brine solution (heavily salted water). It can be refrigerated, covered with the brine, for a long time. As the amount of brine decreases, add more. To make brine you mix one pound of kosher salt with 1 gallon of water. The salt may not dissolve completely; that is normal. If the feta is too salty, take the piece you want to use and soak it in a mixture of 1/2 water and 1/2 fresh milk for an hour. also you can alter the flavor of the feta by adding milk with the brine. I usually do this to make the feta smoother and creamier. But I worry about the milk spoiling so after about a week I change the mixture. I also replace the brine mixture every 4-6 weeks. Most Greeks don't, but I worry about contamination.
Wiki User
∙ 10y ago
Wiki User
∙ 16y agofeta is made to be salty, part of the uniqueness. if you must, soak it in water for at least 1 hour then pour off the water.
Wiki User
∙ 12y agoSoak the olives in olive oil for a day or longer. This seasons the oil for cooking and salad dressings and leaches out some of the salt in the olives.
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Can patients have olives on a low salt diet?
In most cases, yes for black olives. However, green olives are packed in a brine that is heavy with salt, so, no for green olives.
What is the liquid in the can of olives?
Canned olives are packed in brine. That is simply salt water.
How many kalamata olives in a pound?
There are roughly 80 Kalamata Olives per pound.
How do you partially desalt store bought olives?
This is simple, drain the Olives of their oil or brine, and then cover them in hot water. Allow to cool in the fridge for 3-4 hours before draining and a substantial part of the salt content has been removed. The more water you use, the more salt you remove. Repeat the process according to your own taste preferences.
What makes Spanish Olives very salty?
The large amount of brine salt .
What is Difference between black and green olives?
Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.
How do you remove salt from plactic?
how to remove salt from plastic
Can salt remove rust?
It is not correct.
Who discovered olives were edible?
Nobody can be sure, but it would stand to reason that olives growing near the sea shore somewhere, fell in the sea, cured in salt water for some time, then bobbed around until someone realized it was not only edible, but also delicious. Basically, olives are unpalateable unless marinated in salt water for several weeks.
How do you get your salt pool clear?
remove the salt
How do you remove salt from imitation crab?
You can't really remove the salt, you could get rid of some of the salt squeezing it with something lightly.
How do you change sugar and salt to salt?
Remove the sugar
