"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Closed Thread
 
Thread Tools Display Modes
 
Old 04-27-2010, 03:28 PM   #11
Assistant Cook
 
Join Date: Apr 2010
Posts: 26

There are some federal guidelines in the works to force the food service industry to reduce the salt content by 20% over the next 5 years. This has many folks up in arms for many reasons mostly because we cant control what happens when the product hits the end users hands.

The best takeaway in my opinion is to taste your food now more than ever when deciding to add salt. Kosher salt in a course grind is the preferred product. And Nikki, remember to only throw the salt over the LEFT shoulder.
__________________

__________________
Heffey de Chefey is offline  
Old 04-27-2010, 04:56 PM   #12
Senior Cook
 
nikki's Avatar
 
Join Date: Feb 2010
Location: Canada
Posts: 154
Quote:
Originally Posted by Heffey de Chefey View Post
And Nikki, remember to only throw the salt over the LEFT shoulder.
Oh no... what happens if it's the right shoulder????
__________________

__________________
~You don't need to go to culinary school to learn how to cook!~
nikki is offline  
Old 04-27-2010, 05:05 PM   #13
Assistant Cook
 
Join Date: Apr 2010
Posts: 26
I better not say, I already have quite a reputation stirred up already. I guess your just going to have to trust me or try it the other way for yourself and see what happens.
__________________
Heffey de Chefey is offline  
Old 04-27-2010, 05:51 PM   #14
Senior Cook
 
Arcade's Avatar
 
Join Date: Jun 2009
Location: Bronx, NY
Posts: 261
Thanks Everyone!

What is the easiest thing to test with and without salt? to see the difference that salt makes.
__________________
Arcade is offline  
Old 04-27-2010, 07:17 PM   #15
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Chicken stock is a great one to see a with and without difference.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline  
Old 04-27-2010, 08:50 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by GB View Post
Chicken stock is a great one to see a with and without difference.
Homemade chicken stock is an excellent test item. It's made without salt so you have a clean starting point.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline  
Old 04-27-2010, 08:58 PM   #17
Senior Cook
 
Arcade's Avatar
 
Join Date: Jun 2009
Location: Bronx, NY
Posts: 261
Thanks Everyone!

I'll give the chicken stock a tried and see the differences between with and without salt.
__________________
Arcade is offline  
Old 04-28-2010, 11:28 AM   #18
Senior Cook
 
nikki's Avatar
 
Join Date: Feb 2010
Location: Canada
Posts: 154
Smile

Quote:
Originally Posted by Julio View Post
Thanks Everyone!

What is the easiest thing to test with and without salt? to see the difference that salt makes.
Water.
Not to bash the chicken stock idea, but even that will have naturally occurring salt in the taste. If you want to know exactly how "salty" a certain amount of salt will be, use water. Add salt about 1/8 of a tsp at a time (or even just use 1 ml at a time), then make notes of how tolerable each addition is. I had to do this when making tabbouleh, because for some reason, recipes I had seen online for it prior to coming up with my own had always either had too much or too little salt.
__________________
~You don't need to go to culinary school to learn how to cook!~
nikki is offline  
Old 04-28-2010, 11:29 AM   #19
Senior Cook
 
nikki's Avatar
 
Join Date: Feb 2010
Location: Canada
Posts: 154
Quote:
Originally Posted by Heffey de Chefey View Post
I better not say, I already have quite a reputation stirred up already. I guess your just going to have to trust me or try it the other way for yourself and see what happens.
I won't dare try it. hahahaahaahhaha
__________________
~You don't need to go to culinary school to learn how to cook!~
nikki is offline  
Old 04-28-2010, 11:46 AM   #20
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The way I understood the OP's question, he was asking for something to try with and without salt to see the taste difference. Water without salt tastes like water. Water with salt tastes like salty water. However chicken stock without salt tastes very bland and without much flavor at all while properly salted chick stock tastes like chicken.

If he is looking to see what salt tastes like then the water idea works. If he is looking to see how salt enhances flavor then I would not go with water as the salt really is not enhancing flavor in that case as it does with chicken stock.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline  
Closed Thread

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 01:15 AM.


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