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Too much salt?

post #1 of 6
Thread Starter 
rolleyes.gifMost all recipes call for a large amount of salt.
Can the amount of salt be lowered?
Is there an alternative to using so much salt?
Thank you, Jim
post #2 of 6
I lower the salt for most recipes-another thing to try is using celery and onion salt with regular in equal proportions- to give a different flavor profile- but i have cut way back as some in family are sensitive to the amounts.
post #3 of 6
Several years ago I had a motorcycle accident that laid me up for 2 months. Since I was completely dependent on Nurse Hatchet (my wife). She cut off me salting food. Well you know when I recovered it was a surprise to me how much salt is in food already. Wendy's hamburgers are salty as hell. I never had noticed before. Allot of other foods I could taste the salt in them also. So why was I adding more salt? Now I never salt my food when I am eating and I use allot less salt when I am cooking. I had developed a tolerance to salt and it took allot of salt for me to taste it.

post #4 of 6
I use about half the salt that most of my recipes call for and have great results.
I have also switched to sea salt instead of iodized table salt
post #5 of 6
You could use low-sodium salt if that is the issue though you could just cut the amount you use and like ALX said add a little more this and that if it doesn't taste right.

petesque, you are absolutely right about the salt in everything. I used to add salt to everything I ate, when I stopped using salt for a while I could also tell how much salt there actually was in so many things and I can't believe I used to ADD salt to them!
I add salt now when I cook but if I need a little more something on top I just sprinkle some cajun seasoning or hot sauce. Still salt in them but not like pouring it on.
post #6 of 6
When I was about 15 my dad was diagnosed with high blood pressure. Pop was old-school in that everything had to have a ton of salt on it. Needless to say, he was not happy with his predicament. My mother, however, was a wonderful and inventive cook. She cut out almost ALL salt consumption in the house, and the only clue me and pops had was the missing shaker at the table. She found a myriad of spices and herbs to add to her cooking that worked as well, and many times better, than salt.

I guess it all comes down to a little experimentation here and there to find a good substitute for salt in different dishes you are preparing. I find that I now use a ton of garlic in my cooking. Roasted, sauteed, dried and ground or even boiled, garlic is my spice of choice over salt any day(yes, I have been known to add garlic to an occasional omelet too).

Good luck Jim!
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