Salt POLL: Your use and preferences

Jenise, Hi.....

Jewish I may be but I was raised largely on French food and the Russian interpretations of French food. And believe me, when I make cholent and/or chicken soup it is with just enough salt to bring out but never to hide the flavors.

Best
Rogov

[Jenise]

Jenise, Hi.....

Jewish I may be but I was raised largely on French food and the Russian interpretations of French food. And believe me, when I make cholent and/or chicken soup it is with just enough salt to bring out but never to hide the flavors.

Best
Rogov

That's fair, and lucky you!

Love salt and good quality sea salt is one of the first things I buy when cooking someplace else. I travel to France semi-regularly and have been known to bring fleur de sel as gifts for family and friends quite frequently.

That said, it is only recently that I have gotten into the 'specialty' boutique salts but I am loving the black lava sea salt I bought a few weeks ago and plan to expand into other options as soon as possible.

Love salt and good quality sea salt is one of the first things I buy when cooking someplace else. I travel to France semi-regularly and have been known to bring fleur de sel as gifts for family and friends quite frequently.

That said, it is only recently that I have gotten into the 'specialty' boutique salts but I am loving the black lava sea salt I bought a few weeks ago and plan to expand into other options as soon as possible.

Jean, who as I mentioned is very fond of salt, has a constant supply of fleur de sel de Île de Ré at hand. I might have to find her some black lava sea salt for a taste test.

Mark Lipton

I love boutique salts too, except I find those that are smoked are a bit too much. I am particularly fond of salts that are ground with various herbs. I have one that is a mixture of fleur de sel, rosemary and lavender that is very special on roasted vegetables, and a boutique salt is a perfect finishing touch on a salad with a simple twist of lemon and olive oil dressing. Smack!

I might have to find her some black lava sea salt for a taste test.

And the color is great as well.

Smack!

You mean Crunch!/Crack!

I replied moderate, no need to cut back. Neither of us has health issues (knock on wood) that would restrict salt intake. Typically, we would add salt to food as it was cooking per the recipe and taste samples. A little salt on eggs as they cook. Neither of us adds salt to food after it has been cooked. I may add pepper, depending on the dish and my mood.

Regarding the comments about salting steak....used to be, we never did that. But I picked up that technique from Cooks Illustrated about a year ago. Now, I salt (or otherwise season) steaks an hour before cooking. The results have been spectacular.

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?

Often I just go without. It is a preference but it is not an important preference. (Though, perhaps, I should try it sometime again.)

Salt plus fat = flavor.

Salt +fat = Flavour...............Fact

Salt + Fat = High blood pressure + clogged arteries..............Fact

Therefore,

Flavour= High blood pressure + clogged arteries.....................?

Salt +fat = Flavour...............Fact

Salt + Fat = High blood pressure + clogged arteries..............Fact

Therefore,

Flavour= High blood pressure + clogged arteries.....................?

Sucks to be you!

Salt plus fat = flavor.

Vinegar + garlic + chili pepper + wood smoke = flavor^2


Mark Lipton

[Jenise]

Salt plus fat = flavor.

Is there any better proof than bacon?

Salt +fat = Flavour...............Fact

Salt + Fat = High blood pressure + clogged arteries..............Fact

Therefore,

Flavour= High blood pressure + clogged arteries.....................?

So!

Salt + snowy roads = rusty cars.
When I first read the title of the thread I thought "Preferences" was the type of salt: iodized vs. non-iodized table salt, kosher, sea salt, etc. I usually use iodized table salt to put on cooked foor but usually cook with kosher salt.

Salt plus fat = flavor.

Is there any better proof than bacon?

Maybe crackling on a roast....?

[Jenise]

When I first read the title of the thread I thought "Preferences" was the type of salt: iodized vs. non-iodized table salt, kosher, sea salt, etc. I usually use iodized table salt to put on cooked foor but usually cook with kosher salt.

Is that because it's sized to fit your salt shaker? I don't even own a salt shaker btw, haven't for years. Everything's seasoned in the kitchen and my guests don't even get the option of having more. Not because I'm a or totalitarian hostess, but because it just doesn't occur to me.

When I have a family dinner the salt preferences range all across the spectrum you polled, so I put it on the table and am judicious with salt in cooking. I'm also a very slow eater (last one to finish) and I've found, especially with steak, that as the food gets colder, it needs more salt. I haven't figured that out.

When I have a family dinner the salt preferences range all across the spectrum you polled, so I put it on the table and am judicious with salt in cooking. I'm also a very slow eater (last one to finish) and I've found, especially with steak, that as the food gets colder, it needs more salt. I haven't figured that out.

Mark Lipton will probably be along shortly to educate us, Howie. Meanwhile, I would surmise that the heat volatizes aromatic elements; when that heat is gone and there is less volatization, you smell less, which means you taste less, which means you need to enhance the taste more. But that's just what the scientific community calls a WAG.

[Jenise]

A general comment: I'm surprised that of 34 voters, only five cop to limiting their use for health reasons, that's what...only 1 in 7? Would have expected higher.

When I have a family dinner the salt preferences range all across the spectrum you polled, so I put it on the table and am judicious with salt in cooking. I'm also a very slow eater (last one to finish) and I've found, especially with steak, that as the food gets colder, it needs more salt. I haven't figured that out.

Mark Lipton will probably be along shortly to educate us, Howie. Meanwhile, I would surmise that the heat volatizes aromatic elements; when that heat is gone and there is less volatization, you smell less, which means you taste less, which means you need to enhance the taste more. But that's just what the scientific community calls a WAG.

Isn't that the same reason food needs to be re-salted after going in the refrigerator.

I always add more salt to my lunch leftovers after they've been sitting in the refrigerator overnight.

My wife doesn't do it, but she's crazy!

Salt plus fat = flavor.

Is there any better proof than bacon?

Couldn't agree more Jenise. BACON...nuff said!!

I voted moderate. I think we have cut back a bit in the last few yrs...I recently had a can of campbell's chicken noodle soup prepared with one can of water like I have done in the past and it was so salty.

I use very little salt for the kiddos. Just some EVOO and a crank of sea salt on steamed veggies. But I don't think chips are too salty, so I probably like more salt than others.

low for health, my wife has HBP and I cut back in my cooking. I still salt the water to cook pasta though.


-mike

hmmm bacon, goood