Salt

[theclaud]

Pray tell ...

It's Rhodes-speak for 'add plenty of salt and pepper.'

 

[Brains]

We go through so little salt in this house that last year we had to replace our packet. the last one cost 17.5p from the Co-Op, the 0.5p coin was discontinued in 1984, so at a rate of about 300gms per decade I guess the kilo we bought last year should see us through to about 2040 or so.

It's the same with Sugar, a half pound bag lasts us about 3 years or so, depends on how many builders we have in.

 

[TheDoctor]

'You know how I feel about seasoning.'

Well, TC is the salt of the earth.
By which I mean a good and worthy person, and not that she should be buried under an Austrian mountain for 250 million years...

 

[ayceejay]

but once you have decided don't look back

 

[Levo-Lon]

Loads of black pepper and a pinch of salt..

but as you say Rich..why do they salt the food so much...
chef's ...spose if it tastes bland they've failed ..

 

[threebikesmcginty]

too much salt = high blood pressure. So using a small amount contributes to you being the perfect physical specimen that you are @rich p

Yes, in exactly the same way as one glass of red wine is good for the heart therefore a whole bottle is brilliant.

 

[Fab Foodie]

That's a hypothetical example. Rich would never drink a whole bottle in one sitting.

Correct, not A whole bottle ... several whole bottles at one sitting ....

 

[twentysix by twentyfive]

Correct, not A whole bottle ... several whole bottles at one sitting ....

With a pinch of salt of course

 

[PK99]

Whenever I watch cookery programmes, the chefs always put way more salt into dishes than ever do. In fact it has taken me a long time to out any in at all in many cases.
Am I/Have I been missing out on an essential flavour enhancer?
I made some beetroot mash recently, for the firat time, which was sensational (no, really) once I'd 'seasoned' it á la celeb-chef.
Salt in food gets a bad press generally so waddya fink?

http://www.theguardian.com/lifeandstyle/2014/jan/28/experts-use-salt-in-cooking-why

 

[Red17]

Salt in food gets a bad press generally so waddya fink?

Like a lot of things there seems to be conflicting views published fairly recently there that its actually that bad, or bad at all.

I love the taste of salt though and am always smothering things in salt - I find myself having to add a bit extra to some food where the manufacturer has taken it out like some crisps, or when the mrs bought low salt baked beans.
Nothing like spring onions dipped in a little pile of salt.

Probably on my way to an early grave, but prefer that to saltless food.

 

[swee'pea99]

I'm with Gary Rhodes - seasoning is the single easiest and most effective way to improve the taste of pretty much anything you cook. But yes - in moderation. If the end result tastes salty, you've overdone it. Unless it's chips, of course.

 

[ianrauk]

Can't abide too much salt. Not one for salt on chips either.

 

[threebikesmcginty]

Can't abide too much salt. Not one for salt on chips either.

 

[shouldbeinbed]

I did a cookery night course a few years ago and the salt that the chef was having us put in as we were making many dishes was a real eye opener. I try to be a bit more sparing when I cook from scratch but too little and the same dish can be very bland.

I live Heinz baked beans but really do pick up the salt tang in them more and more these days.

 

[snorri]

I found porridge or potatoes very tasteless when cooked on the hob without added salt, but when cooked in a microwave I find salt unnecessary.