Discussion
Salt.
Or dessicated semen of satan as you eloquently refer to it.
I have a question for you; do you use it at all when you're cooking? If not, do you adjust your cooking in any way to make up for the lack of seasoning?
The reason for asking is that I use salt in most things and I'd be at a loss without it. Just wondering how you get on.
Or dessicated semen of satan as you eloquently refer to it.
I have a question for you; do you use it at all when you're cooking? If not, do you adjust your cooking in any way to make up for the lack of seasoning?
The reason for asking is that I use salt in most things and I'd be at a loss without it. Just wondering how you get on.
Edited by escargot on Monday 30th November 11:57
I add it to water when boiling to make it boil faster but that is it.
I've not had salt in my diet (as far as is possible) since the age of 13 so food doesn't taste bland to me without it. I resist completely the notion that salt is a required additive to cooking to bring out flavour, if you've not had it, you don't miss it.
Some things taste positively strange, digestive biscuits for example are rammed with salt and you can taste it over the top of the sweetness.
I've not had salt in my diet (as far as is possible) since the age of 13 so food doesn't taste bland to me without it. I resist completely the notion that salt is a required additive to cooking to bring out flavour, if you've not had it, you don't miss it.
Some things taste positively strange, digestive biscuits for example are rammed with salt and you can taste it over the top of the sweetness.
I never put salt in anything.
This is because I like saltiness so much that if I seasoned the food to how I like it no-one else could eat it.
I just add salt to my tastes at the table.
There is no chemical difference between salt added during cooking and salt added from a salt cellar...
This is because I like saltiness so much that if I seasoned the food to how I like it no-one else could eat it.
I just add salt to my tastes at the table.
There is no chemical difference between salt added during cooking and salt added from a salt cellar...
okgo said:
So you three are right and the best chefs in the world are all wrong with regards to using salt when seasoning food?
Salt has a flavour of its own, which one becomes used to.Chefs are indoctrinated into seasoning food, which itself is a holdover from using salt as a preservative.
To say a dish prepared with salt is 'better' than the same dish without salt is a nonsense. It is down to what one's palette has become accustomed to.
Plotloss said:
okgo said:
So you three are right and the best chefs in the world are all wrong with regards to using salt when seasoning food?
Salt has a flavour of its own, which one becomes used to.Chefs are indoctrinated into seasoning food, which itself is a holdover from using salt as a preservative.
To say a dish prepared with salt is 'better' than the same dish without salt is a nonsense. It is down to what one's palette has become accustomed to.
Soovy said:
You don't need it. I use a tiny bit in water for boiling veg, and some on chips.
Same here, though I do also put a bit in bread, and it's very nice sprinkled on top of buttered crumpets.I find a lot of processed foods taste very salty, the worst being Old El Paso Enchilada kits. Restaurants don't tend to use as much, at least it's rare I notices anything as being particularly salty in a restaurant.
It has its place.
I rarely use it, sometimes in a rub for a pulled pork/ribs etc. Then in boiling water for veg and pasta.
It does have a right to be on my kitchen/bbq table, though. Not that it is required, but just like many flavours compliment one-another, salt can, in moderation, be a wonderful compliment to certain pieces of meat.
I rarely use it, sometimes in a rub for a pulled pork/ribs etc. Then in boiling water for veg and pasta.
It does have a right to be on my kitchen/bbq table, though. Not that it is required, but just like many flavours compliment one-another, salt can, in moderation, be a wonderful compliment to certain pieces of meat.
Plotloss said:
escargot said:
So what do you do in a restaurant?
I put up with it, to a point.If something has been over seasoned to the point of being intrusive I would have no compunction whatsoever in speaking to the front of house staff.
I think the biggest issue at stake here is seasoning of food per se. We went out on Saturday and the terrine I had to start with was positively inedible due to the amount of salt it had been festooned with
Not everywhere is a pie and mash shop, young Thomas.
It's irritating because it's unnecessary to do it.
In terms of Fast Food, which is salted to buggery anyway, at least KFC don't automatically salt their chips, not that I've eaten in a BK or MacDs for some years - for entirely different reasons.
It's irritating because it's unnecessary to do it.
In terms of Fast Food, which is salted to buggery anyway, at least KFC don't automatically salt their chips, not that I've eaten in a BK or MacDs for some years - for entirely different reasons.
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