"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 11-14-2011, 09:14 PM   #51
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by pacanis View Post
Yeah, but don't the olives pick up some of the juices that they've been soaking in?
Even if it is like a reverse brining process, where you constantly change out the water hoping to draw the absorbed sodium back out of the olives (and come to think of it, aren't you also reducing the preservatives?), how can the home cook measure the percentage of sodium they have reduced so they know if it falls into their, "They're OK to eat now" category?
I guess I could do a rapid reduction on the soak water and do a visual on how much salt there is left.

I DO know where the mass Spec is on Campus...
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-14-2011, 09:16 PM   #52
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by PrincessFiona60 View Post
With my Sodium Laser Gun...

It's not quantifiable in my kitchen and I just turned the Mass Spectrometer off...Shrek says I can borrow his Tri-corder. He's

I just go by taste, I know the soak time for the brand of green olives I buy. That's why Vitauta is running out of olives, she's checking them about every I'm being just a bit more patient.
Gotcha. So you are just reducing them by taste.
I was thinking it was like calorie counting, where you had a specific number in mind.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-14-2011, 09:22 PM   #53
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by pacanis View Post
Gotcha. So you are just reducing them by taste.
I was thinking it was like calorie counting, where you had a specific number in mind.
The Doc asked me how I was doing with the low salt diet. I showed him how I measure it when I cook. A pinch of kosher salt...works for me, I no longer use a salt-shaker, ever.

I finally got used to the taste of Low Sodium V-8 Juice...took me a while. When I do buy something with salt/sodium in it, I make sure a serving has less than 200 mg. But, I'm not making myself crazy over it. I have plenty of other restrictions I have to keep to, that contribute to the insanity.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-14-2011, 09:37 PM   #54
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,132
Quote:
Originally Posted by PrincessFiona60

The Doc asked me how I was doing with the low salt diet. I showed him how I measure it when I cook. A pinch of kosher salt...works for me, I no longer use a salt-shaker, ever.

I finally got used to the taste of Low Sodium V-8 Juice...took me a while. When I do buy something with salt/sodium in it, I make sure a serving has less than 200 mg. But, I'm not making myself crazy over it. I have plenty of other restrictions I have to keep to, that contribute to the insanity.
Great job with the diet, PF!

I love Low Sodium V-8. It's nice with a squeeze of citrus. I take a big mug to work, diluted with a bit of seltzer. I like to cook with it too. We probably go through 4 bottles a week.

I remember the original Low Sodium, from years ago. Nasty, nasty stuff. Wallpaper paste at best. At least they use potassium chloride in the current version.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-14-2011, 10:07 PM   #55
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
I checked the labels on the rolls of ground beef at my supermarket, and one of the ingredients listed is salt. I just assumed that the rolls were just ground beef. Not important to me since I grind or chop my own beef.

I check all products I buy for added salt. The less salt in the product, the better chance I have of buying it. No salt is best. Occasionally I will buy reduced salt products, but I need to know reduced from what.
__________________
Bigjim68 is offline   Reply With Quote
Old 11-15-2011, 05:35 PM   #56
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
at the market today, i took a look at the ground beef that was packaged in regular trays, not tubes. all the ground beef i saw, in shallow meat trays, some patty-shaped, others loose-packed, had added sodium. i wrote down a toll-free '800' tel. number from one of the meat packages, to call with questions/complaints. we'll see....
__________________
vitauta is offline   Reply With Quote
Old 11-15-2011, 06:06 PM   #57
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
I always grind my own meat as I have the grinder for my KA. But I think I will look the next time I go shopping and look at the ground meat. Interesting. And if I see sodium listed, I am going to make a stink as if I am buying it and can't have salt. I am such a troublemaker!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-15-2011, 06:07 PM   #58
Senior Cook
 
JoshuaNY's Avatar
 
Join Date: Sep 2011
Posts: 129
I check labels on most products. I check for sodium, sugar, fat, calories and size of serving for the most part. All of the information is good, but without knowing what they consider a serving it wont help so much. I think serving size is the most important info on the package.

I will have to check the beef I buy, never thought to check a raw meat product for sodium.
__________________
Kachow! Joshua
JoshuaNY is offline   Reply With Quote
Old 11-15-2011, 06:07 PM   #59
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by vitauta View Post
at the market today, i took a look at the ground beef that was packaged in regular trays, not tubes. all the ground beef i saw, in shallow meat trays, some patty-shaped, others loose-packed, had added sodium. i wrote down a toll-free '800' tel. number from one of the meat packages, to call with questions/complaints. we'll see....
In my town store, I don't think the loose burger in the styrofoam trays (that the store puts) together has any information other than the price and a use by date that is usually illegible.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-15-2011, 06:10 PM   #60
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,132
Quote:
Originally Posted by pacanis

In my town store, I don't think the loose burger in the styrofoam trays (that the store puts) together has any information other than the price and a use by date that is usually illegible.
I looked at mine too, same info.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
food

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.