Taking a prospective employee to lunch (a deductible business expense) will also let you find out how they treat wait staff. It's not a good sign if they are rude to the wait staff.
Is there such a thing as a "perfect" amount of salt for a dish?
- Thread starter BAPyessir6
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caseydog
Master Chef
When I make Chili or Gumbo for a group, I make it on the mild side, and put a selection of hot sauces on the table. It makes perfect sense to do the same thing with salt.
But IMHO, as I have already mentioned, it is rude to add anything to food someone made for you before tasting it. I would never do that.
CD
pictonguy
Sous Chef
Lately I've noticed that food in many restaurants, mind you these are restaurants known for their local ingredients and where almost everything is made from scratch and the food is well under seasoned, basically no salt in the dish or no detectable salt, which has me slapping my forehead wondering what these new brand of chefs are thinking. Oh, and yes there is a perfect amount of salt for a particular dish, generally speaking 
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pictonguy
Sous Chef
Basically some chefs let the diner decide what amount of salt is desirable and under season or leave it out entirely. Others may not have received adequate training on proper seasoning techniques and really don't even consider what may not be enough or what might be too much.
Properly seasoning food is an art form that takes practice and skill and for the life of me and chefs need to understand how to use salt at different stages of cooking to enhance flavors without making the dish overly salty. I don't see much of that going on and that was even evident in my early years of apprenticing in the many different kitchens I worked in. Fortunately I did work for a chef where that was of paramount importance, a French chef it happened to be and it's a foundational requirement for any dish to succeed and I consider that to be one of my greatest attributes in the kitchen, if i don't say so myself, lol imo.
Properly seasoning food is an art form that takes practice and skill and for the life of me and chefs need to understand how to use salt at different stages of cooking to enhance flavors without making the dish overly salty. I don't see much of that going on and that was even evident in my early years of apprenticing in the many different kitchens I worked in. Fortunately I did work for a chef where that was of paramount importance, a French chef it happened to be and it's a foundational requirement for any dish to succeed and I consider that to be one of my greatest attributes in the kitchen, if i don't say so myself, lol imo.
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Ah, okay. When a dish is at its optimal flavour, texture, etc., there will be a specific amount of salt for that dish. Won't some people have a different perception of what is optimal for that dish?Lately I've noticed that food in many restaurants, mind you these are restaurants known for their local ingredients and where almost everything is made from scratch and the food is well under seasoned, basically no salt in the dish or no detectable salt, which has me slapping my forehead wondering what these new brand of chefs are thinking. Oh, and yes there is a perfect amount of salt for a particular dish, generally speaking
pictonguy
Sous Chef
Actually, if you can taste salt then too much was added. If that makes sense to you?
How would your guests react to mashed potatoes for example if you left out the salt? Or a chicken broth with no salt, or a chocolate cake without salt?
BAPyessir6
Senior Cook
I do this as well. I had a good 3 year long Korean food kick (made at least 60 different Korean dishes and I ate a good amount of Buldak/shin ramen noodles, aka SPICE ZILLA) and it racked up my spice tolerance.
Now I just make my dishes more mild as my husband is my main food consumer and his spice level is slowlyyyyy creeping up.
Hot sauce/extra gochugang is life in these situations.
Going to no salt would be a bit extreme, eh. I was thinking more of dishes where someone more sensitive to the taste of salt might notice saltiness at the level where it had only enhanced flavours to other people, rather than tasting salty.
Depending who I am feeding, I might undersalt the food because they want to limit their sodium. I might mention to other guests that the food might taste better with a bit of salt added.
jennyema
Chef Extraordinaire
The importance of salt and food was literally the first thing they taught us in culinary school (long ago). It was emphasized every day. Salt makes food taste better, but you need to use it properly. And you need to season as you cook, not at the end.
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pictonguy
Sous Chef
Yeah, none of that washes really.
First of all, food needs to be actually consumed before someone could then say it tasted too salty.
Your second point where a person might have been instructed to reduce their salt and how that might pertain to your meal.....
If someone is limiting their salt intake for health reasons let say, then that is exactly what they've been doing for weeks, months, years and the very small total amount of salt used in your whole meal divided over the amount of guests will have absolutely no bearing on their overall health whatsoever and if they believe it does, then that's a different issue, if you know what I mean. Even for people like @caseydog that have an actual kidney situation still consume some salt and salt is an essential nutrient required for good health.
Preferences are fine in general but when they effect everyone else, that is where I draw a line in the sand, otherwise dinner plans for groups of people can change effecting recipes, the foods chosen and how their cooked, yeah no. Allergies of course are a completely different thing but picky eats get no mercy, lol.
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BAPyessir6
Senior Cook
I'm curious on this! Is taste and salt level somewhat subjective/does it vary from palette to palette, or is there an average "baseline" for say, 75 percent of the population all the way around?Lately I've noticed that food in many restaurants, mind you these are restaurants known for their local ingredients and where almost everything is made from scratch and the food is well under seasoned, basically no salt in the dish or no detectable salt, which has me slapping my forehead wondering what these new brand of chefs are thinking. Oh, and yes there is a perfect amount of salt for a particular dish, generally speaking
Like, my family hosted Asian foreign exchange students twice for 6 months each. And for the life of us, all our desserts, even mild cheesecakes we tried to serve them, were way "too sweet". For us they were just fine. But that's because we, like many Americans I know, were used to insanely sugary confections.
Could salt be a similar issue where, say, a whole country or large demographic of people is just "used to more" of it potentially? Or is this just me blowing smoke?
I don't smoke!
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 965
Could well be.
In this country it is salt.
For most European visitors, the local food is far too salty (for me too)
Don't know about Americans and Asians
In this country it is salt.
For most European visitors, the local food is far too salty (for me too)
Don't know about Americans and Asians
pictonguy
Sous Chef
Yes for sure, some cultures can significantly influence acceptable levels of salt and sweetness in food. Your example of Asians finding American cheese cake and other desserts far too sweet, might also find a higher salt level quite acceptable considering the amount of fermented foods and the amount of soy sauce that is consumed. Or the average person in say Italy or Greece that consume a lot of fresh vegetables, olive oil and herbs might use tomatoes and olives to help balance the acceptable sodium levels which again would be less than standard American food. Also a good chef will understand these difference through world experience and education where they might adjust those levels when cooking those particular cuisines, or at least have that in mind.I'm curious on this! Is taste and salt level somewhat subjective/does it vary from palette to palette, or is there an average "baseline" for say, 75 percent of the population all the way around?
Like, my family hosted Asian foreign exchange students twice for 6 months each. And for the life of us, all our desserts, even mild cheesecakes we tried to serve them, were way "too sweet". For us they were just fine. But that's because we, like many Americans I know, were used to insanely sugary confections.
Could salt be a similar issue where, say, a whole country or large demographic of people is just "used to more" of it potentially? Or is this just me blowing smoke?
I don't smoke!
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I would say the right amount of salt is a broad spectrum. If you imagine 100% is too much salt and 0% is not enough the place where there is a good amount of salt is between 30% and 80%.
On health I would say the big issue is the anti-caking agent added to table salt which is put into the salt to stop it clumping up in salt dispensers and blocking them from flowing. It's unnecessary if you avoid table salt dispensers and use rock salt or crystal salt which is a more natural product anyway. You should never use table salt with the anti-caking agent in it... there is no good reason to do this.
Lastly, I would say there is a good 4 part documentary series on Netflix called Salt, Fat, Acid and Heat. Well worth a watch for people interested in cooking.
On health I would say the big issue is the anti-caking agent added to table salt which is put into the salt to stop it clumping up in salt dispensers and blocking them from flowing. It's unnecessary if you avoid table salt dispensers and use rock salt or crystal salt which is a more natural product anyway. You should never use table salt with the anti-caking agent in it... there is no good reason to do this.
Lastly, I would say there is a good 4 part documentary series on Netflix called Salt, Fat, Acid and Heat. Well worth a watch for people interested in cooking.
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Percent of what? I cannot imagine eating anything that had as much as 30% salt and you are putting that on the low end. Or do you mean percent of something other than the food you are eating?
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,393
I bought a new blood pressure cuff, wrist type. I'm taking it every other day now until I see the doc next time.
I rarely salt anything. Never salt food I'm canning or freezing. Never salt salads, stews or soups. There is a salt shaker available at the time of eating. Most stuff is too salty for both of us. Store manufacturers of ketchups, soups, just veggies and legumes, mustards, chips or crackers, cookies, have too much sugar, salt, and oil for us. We just make our own, it's easy to can them or just make them if you need them.
I rarely salt anything. Never salt food I'm canning or freezing. Never salt salads, stews or soups. There is a salt shaker available at the time of eating. Most stuff is too salty for both of us. Store manufacturers of ketchups, soups, just veggies and legumes, mustards, chips or crackers, cookies, have too much sugar, salt, and oil for us. We just make our own, it's easy to can them or just make them if you need them.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 7,393
I thought the low end of salt use was 1500 mg/day, high end 2500 mg/day. I try to get the low end of salt use personally.
I'm not much of a salt person but I do add the slightest bit of salt to sweet recipes to give them a boost. As for savory recipes, I usually begin with the lowest amount of salt recommended. Easier to add than to remove.
My father, a physician, said as I was growing up, I should have no problem with a salt-free diet.
Okey, dokey, So far so good!
Raised 8 children and haven't had any complaints thus far!
My father, a physician, said as I was growing up, I should have no problem with a salt-free diet.
Okey, dokey, So far so good!
Raised 8 children and haven't had any complaints thus far!
I have started watching my sodium intake. That's one of the reasons that I used the Wasa crisp rye bread. Each slice of the sourdough one only has 11 mg of Na. which is a whole lot less than most bread. Sure, there is less bread in each slice, but a meal sized amount of the crispbread is still a whole lot less Na.
My brother and SIL have one and love it. Even their doctor likes it. His readings and theirs come out the same.
As to salt. I rarely added salt to anything as the chief cook and bottle washer for many years. When on my own and starting to really dig into cooking started adding salt and.... I even add a pinch of salt on the coffee grinds!
