Salt POLL: Your use and preferences

[Jenise]

I recently noticed that I was complaining about foods having too much salt. Some lucques olives, for instance, that I bought at a mediterranean market in Seattle (these are my favorite olive in the world, but it has been awhile since I've had any) are not enjoyable because they're too salty, and I was unable to finish a bag of Ruffles potato chips that came into the house for a party--typically, potato chips are irresistable food to me and Ruffles has long been a favorite brand. I actually found myself wishing they'd make a lighter salt version.

Never thought that before. Oh yes, I knew potato chips were salty, but I've always liked a few foods that way or perhaps even because of it, and potato chips would certainly have topped that list.

I don't know why I've changed. Certainly wasn't on purpose, but oh maybe three months ago when I noticed this trend in my tastes, I decided to deliberately look for ways to reduce further. So I've cut back on seasoning during cooking and have eliminated using salt in cooking water for things like potatoes and pasta.

Seems to be working. All kinds of food is tasting WAY too salty now. On Superbowl Sunday, where I normally would have slathered my skinny-sized Boar's Head frankfurter with dijon mustard, but this year I skipped the salty mustard and wrapped the dog in an extra tortilla (corn tortillas were the wrappers) to dilute the saltiness of the frank. Chinese food late last night in downtown Vancouver was good but slightly over the limits of my new low-salt preference. The foods of friends who cook salt-free or nearly salt free doesn't taste underseasoned to me any more. And when Bob and I recently went to the movies and bought popcorn, afterward he surprised me by complaining that the popcorn didn't have enough salt; I thought it just right.

Now I can't imagine ever wanting to give up salt entirely--a little bit on most food still seems essential--but if for health reasons we had to, knowing that I've happily been able to cut back the prospect doesn't fill me with the terror it once did.

So where do all of you stand on the salt issue? Let's talk.

Have you been thinking about cutting back on salt, maybe even without realizing that you are? I do that sometimes, with things I know I should be doing, and if it happens long enough, all of a sudden I change...like a miracle! As for salt usage, I've found that since I switched to coarse salt, I don't use nearly as much, just a a bit of a sprinkle over the top of a sauté, or mixed into a burger seems to be enough. I think, too, that when you learn to use fresh herbs, spices, zests and citrus juice, you don't use as much salt.

I am on a low dose of blood pressure medication, and as a part of keeping the bp within reasonable limits (and water-retention weight gain down) I have for years tried to monitor my salt consumption at home. There are a lot of foods that I think are salted enough, but Gail doesn't. I tell her "that's what the shaker is for".

Love it! But try to not impose it on others.

I do a lot of Chinese and Thai cooking, and that means liberal use of soy sauce and fish sauce, both of which are very salty. So I'm no stranger at all to salt in food. But despite that, I've found the level of salt in commercial and fast food is objectionable. As did Jenise, I found Ruffles and Lay's potato chips to be too salty for my taste--I've switched to Utz brand, which is much less salty. The other day I had a deep dish pizza at Pizzaria Uno (excuse me--Uno Chicago Grill) for the first time in a while, and I found it to be noticeably salty, which IMO is a fault--saltiness shouldn't stick out as a flavor in pizza.

So count me in the low-salt camp.

-Paul W.

I use very little salt. There's salt in a lot of the sauces, purees, and pastes I use for cooking so I add no salt in addition to these. When I'm cooking soup I occasionally add a pinch of salt to the pot, but quite often I don't bother, I just tell people if they need more salt use the shaker.

There are a few things I like to use salt on fairly generously, as a condiment. And I think I appreciate it more because putting the salt on is a mindful choice. One is grilled fish: I think fish benefits from the addition of salt and lemon juice. Another is steak: I don't salt my steak every time, but sometimes salt is my condiment of choice. I don't often eat chips these days (aka french fries or frites or what you will) but chips without salt are not any good at all.

There are things that require a goodly amount of salt, and things that don't. French fries need salt. I put a good coating of salt and pepper on the boneless ribeye roast I cooked tonight, but didn't salt the broccoli. I don't salt pasta water.

John

I do salt pasta water - with some pastas, it seems to help them keep their texture. I find gluten free pastas, in particular, do better with salted water, otherwise they go a bit gluggy.

I guess I fall into the "moderate" camp. I use it in most of my cooking and have no thoughts of reducing that use. My wife, however, usually finds my dishes to be undersalted.

Which choice covers "Low, because my other half prefers it that way" ?

No salt for me because of blood pressure problems .In the beginning it was difficult to get used to, but later most foods tasted better.

To be honest I should not really be drinking wine ,because it also increases blood pressure .
Anybody else facing the same delima?

[Jenise]

Which choice covers "Low, because my other half prefers it that way" ?

Since you go unwillingly, I'd choose moderate or high, whichever comes closest to what you like--I presume you cook low but add more salt at the table?

My choice was moderate, no reason to change, but I often find many foods (like Jenise said, many potato chips and a lot of Asian foods are way over salted.) I know when I wake up with puffy eyes! When dining out as well--I almost always find that soups are oversalted. At home, I cook with Kosher and sea salt but wouldn't say I have a heavy hand with it. Usually taste and add sparingly as I go. Like Matilda, I almost always use good salt on a steak as a condiment.

[Jenise]

I do salt pasta water - with some pastas, it seems to help them keep their texture. I find gluten free pastas, in particular, do better with salted water, otherwise they go a bit gluggy.

Interesting to know for those of us who have never cooked gluten-free pasta (but someday might have to).

[Jenise]

Like Matilda, I almost always use good salt on a steak as a condiment.

Can you imagine eating unsalted steak? EEUUWWWW! Makes one wonder what foods one would no longer be interested in eating if salt had to go completely.

[Jenise]

French fries need salt.

Agreed, and in fact I think that applies to all deep fried (savory) food.

[David M. Bueker]

I love salt. Too much.

But, my wife & I were once subjected to a completely unsalted Thanksgiving dinner. It was inedible. I drank a lot!!

[Jenise]

Have you been thinking about cutting back on salt, maybe even without realizing that you are?

No, I don't think so. What I have done, though, is acquire an appreciation for more contrast in my food flavors. So, for instance, when I make avocado toast for my breakfast, I used to mix salt in the avocado. Have been eating this and preparing it that way all my life--both salt and pepper would go on top too, as a condiment. But in the last couple years, I stopped salting the mix, preferring the contrast of the natural avocado with the salt and pepper topping now that I have/use fantastic finishing salts to bring that flavor in a different way.

[Jenise]

No salt for me because of blood pressure problems .

Are there any foods you just quit eating because without salt they didn't taste good, like french fries?

I got used to eating everything without salt ,but often with very liberal dosages of freshly ground black pepper.Only when I eat "almost forbidden" fried eggs once a week do I eye the salt shaker with serious intent.

Many foods simply become more tasty , as the overdosage of salt is not there to mask their natural flavours.I suppose you could say that any cook worth their salt can easily prepare really tasty meals without the sodium chloride.

Before taking this pathway I used to shake salt on all my food ,even before tasting it, and ,simply out of habit.The changeover to salt free food is much easier than most people realise.You just need to use plenty of herbs ,garlic ,olive oil etc as mentioned in any good cook book.

My food is pretty much mediterranean or Israeli so perhaps this makes things easier.

As for "freedom fries" dont eat them anymore,but there are plenty of spicy sauce alternatives for the commonly used salt.

I voted for moderate consumption and no need to change my habits. I suspect that the only time I use salt in true abundance is with French fries and that primarily if good deli mustard is not available.

Best
Rogov

I voted for moderate consumption and no need to change my habits. I suspect that the only time I use salt in true abundance is with French fries and that primarily if good deli mustard is not available.

Best
Rogov

Interesting point, Daniel. Some years ago I introduced my wife to what she thought was the weird custom of using Dijon-style mustard to dab her french fries in.

She's never looked back. Now ketchup will do only if the mustard is not available.

She also likes moderate salt.

I'm a heavy salt user. Love the stuff. Probably should use less, but what the hell.

Like Jo Ann and Jeff, though, when I'm cooking I try not to impose that on other people. I will salt (and pepper, and spice) with care, and then provide a ramekin of salt and coarse ground black pepper for those (like me) who like extra spicing.

With the caveat that it's hard to decide where the division of low/medium/high lies w.r.t. salt usage, I chose low for preference, but I live in a split household that's the mirror image of Jeff's. Jean and Andrew both love salt, but since it can always be added to cooked food I still season as I always have. Ironically, though my mother shares my preference for low salt usage, her mother was a salt fiend, so Andrew probably gets it from both sides of the family tree. After once trying to omit salt from a bread recipe (big mistake) I do use it whenever I feel that it's needed, but the only food that I insist must taste salty is a pretzel, which I'm a sucker for.

Mark Lipton

[Jenise]

I voted for moderate consumption and no need to change my habits. I suspect that the only time I use salt in true abundance is with French fries and that primarily if good deli mustard is not available.

Best
Rogov

I predicted you'd say high because, at least here in the U.S., Jewish food (which I love, though I'm not Jewish) tends to be very salty. Would think acquiring that preference would be almost inescapable.