Why does feta taste so terribly salty when grilled?

  • Why does feta taste so terribly salty when grilled? rumtscho

    I love feta cheese, and I can't get enough of it, just like my family. But unlike them, I only eat it raw. I can't stand the grilled feta sandwiches my mother eats every morning for breakfast, and the reason is that, when the feta is grilled, it turns terribly salty and sharp.

    The reason can't be just melting, because I enjoy lots of dishes which are baked with feta in the filling, as long as it doesn't get any direct heat.

    What is the reason for this taste change? Can it be prevented?

  • Just speculation: Since feta is a brined cheese (and can have up to 56% moisture content), and is already inherent salty, when melted and in direct heat, a lot of the water content evaporates, essentially concentrating the taste.

cheese feta
Related questions and answers
  • parts of the leg. It also doesn't taste salty, plump or juicy. I have varied salinity(up to 10%) and even left the brine from between 12-40 hours however the brining still varies and I never get a fully plump, juicy and salty chicken. I am guessing the birds I am using are the problem, I have used birds from 3 different shops but they never brine properly. I even got one from an organic shop... not. The reason I am not using dry heat methods is because I have a gastric health disorder and I cannot tolerate grilled, oven or fried foods. These wreck havoc on my stomach. My gastric disorder is so

  • So what exactly happens to the flavor of avocados when it oxidizes? I made some guacamole and as many are familiar, it forms that yucky garbage-green color. Now, it tastes different. I'm not sure if it's necessarily bad though. Maybe it's just an acquired taste. The essence is still kinda there and I feel bad scraping that first 1/8 inch off and just chucking it away. I can't tell if it tastes... to cover the top layer of guac with sour cream. This works awesome. I just didn't have any on hand for my last batch.

  • I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?

  • Possible Duplicate: How can I ensure food safety if my cooking utensils have touched raw meat? I tend to be over careful when handling raw meat when cooking. However, I think it is simply ignorance about what is safe within reason. My actual question in this case is one that I've wondered for awhile now—when doing stir fry, I use raw chicken and cook it accordingly. After each time I... washing them. I keep thinking that the raw juices are going to stay on the tongs and get on to the parts of the meal near the end before I serve it. Am I just being overly-paranoid?

  • about my cakes. Also, I have observed that a cheesecake tastes less salty after a day or two. Is this real, or just my imagination (or me getting accustomed to the taste)? If true, what causes...There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salted. It may be not as salty as, say, feta, but the salt is definitely noticeable. As a result, my cheesecake's taste is a combination of sweet and salty. Do you have any ideas how to solve the problem? Of course, it would be perfect if you

  • flavour and he did not like the unsalty ones, that he called "Australian tahini". An example of the unsalty tahini is Mayver's Tahini Hulled, for the salty ones I did not find a brand, as they are just... in the unsalty brands, as my friend thinks? EDIT: One thing, I noticed: The salty tahini is runnier. 2nd EDIT: After reading @Jefromi's comment, I've looked at the ingredients. Salt is not listed and I doubt, that I would taste 1/1000th of salt in the tahini. Surprisingly the less salty tahini contains 11 times more sodium than the salty one, which makes me wonder, if the salty tastes comes

  • In the break room at work, there is a tea kettle that has some unappealing discoloration. I would like to use it, and lots of people do, but I find it terribly unappealing. I can't remove it with soap, and my fingernail has no effect. I can't even feel it, so it doesn't seem like buildup. What causes this, does it adversely affect health or water taste, and is there a way to remove it or improve this teakettle?

  • Even generally speaking can Feta be substituted for Goat Cheese? I'm guessing that since Feta is usually more salty I would have to watch the salt, but any other consequences?

  • grill(basically a rectangle pan). I have noticed that when I eat at one shop in particular it always comes out very salty wheares it isn't like this for other shops. I even bought some raw burgers from the salty shop and cooked them at home and it didn't taste salty. They recently closed for a few days and having now reopened there burgers no longer taste salty but just like all the other shops... cause the salt to permeate into the meats tissues so well which shows in the final burger? Is there anything I can do to get this result when cooking beef burgers at home? Thanks

Data information