CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I used it quite a bit in my scout days. It has more flavor than regular salt and more convenient to pack than a bunch of spices. That and black pepper was it.
Now that you have it you might as well experiment with it. Try adding a good amount of onion powder and a smaller amount of garlic powder, maybe a big pinch of cayenne pepper to the bottle and give it a good shake to mix it up. The added ingredients will help cut the salt/sugar and amp up the flavor.
I use Goya Adobo with pepper as an inexpensive all purpose seasoning.
Goya Products
Good luck!
I don't use seasoned salt at all. It's not that I have anything against them, or object to the taste. The problem I have is that it's impossible to know what the season-to-salt ratio is, thus making it too easy to over salt the food.
If I use a seasoning blend, I would rather use a product without salt, and salt the food separately. Penzeys has a number of salt-free seasoning blends that are pretty good. Mural of Flavor and Arizona Dreaming are a couple that I like.
Whoa.... I just cooked a steak with this "seasoning".
It's salt folks.
Any spice is lost in the salt.
Except the sugar. So let's call it sweet salt.
I can see this is going to be one of those bottles that sits on the shelf for years just for looks.
I use it on zucchini all the time. It's not just salt. All the fear of salt is totally unfounded propaganda anyway.
See It's Time to End the War on Salt - Scientific American
This from Scientific American and New England Journal of Medicine, no less.
I use it on zucchini all the time. It's not just salt. All the fear of salt is totally unfounded propaganda anyway.
See It's Time to End the War on Salt - Scientific American
This from Scientific American and New England Journal of Medicine, no less.
you should take those reports with a grain of salt.
I use it on zucchini all the time. It's not just salt. All the fear of salt is totally unfounded propaganda anyway.
you should take those reports with a grain of salt.
Well, Stock Pot, I think what we all are talking about here has nothing to do with our health concerns, rather our personal taste preferences.
For our home, we simply do not care for overly salted foods. For that reason, we have stopped eating at several "chain" restaurants, WAY too salty, all of their food on the menu.
In addition, there are many "prepared" food items that we steer clear of, because of the taste of excessive salt.
We, my husband and I, just do not care for overly salted foods.
I'll add the caveat that you don't like what you consider overly salted. Those same products may be perfectly seasoned for some people and may not even be salty enough for others. ... snipped ...
...
Fear of any foodstuff is not a good thing IMHO.
I'm afraid of Baloot.
Bob Flowers
I'm afraid of Baloot.
I'm afraid of Baloot.
Bob Flowers