Salt

[willsie01]

We are frequently warned of limiting our salt intake but, now that I’m belatedly getting into cooking, every recipe I look at invariably calls for its inclusion. How do I reconcile this dichotomy?

[Zest]

Hi willsie01

I tend to add salt afterwards, and then only if I feel I would like it - to suit my personal taste. There is often salt in things like stock cubes, or tomato paste etc, and I find that most food doesn't need added salt.

I do sprinkle a little onto peanuts though, and if I have boiled eggs, I tend to sprinkle a little on them as well.

Also, if I've been exercising more, and sweating more in hot weather, then I tend to have saltier foods - maybe feta cheese or something like that.

With recipes, I literally don't put the salt they suggest in though - and I find the food tastes great without that salt in the recipe.

Maybe try it and see what you think, and you can always add it afterwards, if you feel the meal requires it.

Zest

[Hidden in reply to Zest]

Apparently adding salt during cooking as opposed to after reduces the amount of salt used.

If I use naturally salty ingredients then I don’t add any salt. Yesterday for instance I forgot to add salt to my salad nobody added salt to it and when I mentioned it and offer salt I was told it was fine.

Some people consume more salt as their palate are used to it, it is about training your palate to appreciate the taste of food with less salt.

[willsie01 in reply to Hidden]

I added the salt to the meal during cooking as per the recipe but after decades of not adding salt to my food I could detect it and won’t be adding it again.