Sidebar Sidebar
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.

Salt - Do You Take It?

Do You Add Salt To Your Meals? (Irregardless of how often).

  • Yes I have been known to salt my food

    Votes: 41 61.2%

  • No, I don't add any salt to enhance the flavour of my meals

    Votes: 26 38.8%
  • Total voters
    67
I have a year old unopened salt and pepper set from when I moved into my house. So the answer is obvious.
 
Add salt whilst cooking? Yes, but only some.
Add salt afterwards? No.

I also try to avoid processed foods as much as possible - they're overloaded with sodium. One can of soup has almost your entire daily recommended salt intake.
 
Is this thread about adding salt while cooking or after it's been prepared? I think you're crazy if you never add salt while cooking, but I never add salt to something that's been prepared. Somehow I sort of think of it as an insult to whomever prepared the food. I always give the cook the benefit of the doubt as to the correct amount of salt or any spice.
 
I use a lot of salt... couldn't live without it... and remember: too little salt is just as bad as too much... ;)
iTwitch said:
No salt at the table, but I do use it in the kitchen. Couldn't make rice without it, bland.
Click to expand...
Funnily enough is just when I'm cooking rice one of the few places where I've actually more or less stopped using salt. Instead I use one or two cubes of bouillon (based on meat for normal salty and vegetable for less salty). That way my basmati rice almost becomes like risotto every time... tasty... :)

Edit: I also add a bit of salt (and some spices) at the table and not just while I'm cooking, because my girlfriend likes her food less salty (and less spicy) than me, and even if I'm the cook, I cannot disregard her preferences (completely ;)).
 
Mitthrawnuruodo said:
I use a lot of salt... couldn't live without it... and remember: too little salt is just as bad as too much... ;)Funnily enough is just when I'm cooking rice one of the few places where I've actually more or less stopped using salt. Instead I use one or two cubes of bouillon (based on meat for normal salty and vegetable for less salty). That way my basmati rice almost becomes like risotto every time... tasty... :)
Click to expand...

You are essentially using a ton of salt when using boullion. Rock on.

"A bouillon cube (US) or stock cube (UK) is dehydrated broth (bouillon in French) or stock formed into a small cube (about 15 mm on a side). It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), and seasonings (usually including large quantities of salt and monosodium glutamate) and shaping them into a small cube. Dehydrated broth is also available in granular form."
 
I love salt.

I used to have to actually take it as a supplement, as I couldn't hold water.

I love salt... :)
 
CEAbiscuit said:
You are essentially using a ton of salt when using boullion. Rock on.

"A bouillon cube (US) or stock cube (UK) is dehydrated broth (bouillon in French) or stock formed into a small cube (about 15 mm on a side). It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), and seasonings (usually including large quantities of salt and monosodium glutamate) and shaping them into a small cube. Dehydrated broth is also available in granular form."
Click to expand...
Yes, of course it contains salt, but you should see the amount of salt I used to pour into the water when I boiled rice, much more than 15 x 15 mm... :D
 
Lau said:
(my mum never added salt to the pasta water for instance :eek: )
Click to expand...
Salting boiling water does nothing for the flavor of the pasta. What it does do is boost the boiling point a couple of degrees.

MrSmith said:
What, the salty taste?
Click to expand...
No, salt is a flavor enhancer. Try making two batches of cookies, one with the recommended quarter to half teaspoon of salt, and one without. You'll immediately be able to tell the difference even though the amount of salt added is minimal. The one without will taste flat and bland. The one with salt will be much more flavorful.

I've accidentally left the salt out of bread that I've made before too, and the difference is substantial.
 
Sorry this topic seems to be going slightly off topic. I'm not talking about adding food to stuff your cooking. I'm talking about when you sit down to eat it, do you add salt?

If someone cooks you dinner, do you add salt to it? If you go to a resturant, do you add salt to your meal? If you go to a fast food chain, do you add salt?

P.S. I love salt popcorn!
 
Mitthrawnuruodo said:
Yes, of course it contains salt, but you should see the amount of salt I used to pour into the water when I boiled rice, much more than 15 x 15 mm... :D
Click to expand...

Either way, I'm with you! If it's tastes bland, just add salt.
 
Growing up, my whole family added salt to their dinner (my dad couldn't have regular salt, so he used a salt substitute; therefore, my mom normally didn't cook with salt; therefore everybody added their own salt). For some reason, I stopped doing it in my early teens, and just haven't bothered since. I'll eat salty foods (like fries), and have been on a Ramen kick for the last few weeks. But, I don't remember the last time I added salt to my food.
 
irregardless is not a word. regardless and irrespective are, but irregardless isn't. ;)

anyway, no, i dont add it on top of food when i eat it, but i often eat salty food.
 
FearFactor47 said:
Excuse my stupidity, but what is actually meant by 'processed' foods?
Click to expand...

For my own purposes, processed = anything after-market, i.e. in a box or can, fast food, etc. Not proccessed = raw meats, fresh fruits & vegetables, real cheese, etc.

We Americans hate to cook as a general rule. From my experience, most of us don't really know how. It's a lot easier to pop open a can of spaghetti or something or make a box of mac and cheese and call it cooking than it is to take raw ingredients and make something better tasting and healthier.
 
CorvusCamenarum said:
For my own purposes, processed = anything after-market, i.e. in a box or can, fast food, etc. Not proccessed = raw meats, fresh fruits & vegetables, real cheese, etc.

We Americans hate to cook as a general rule. From my experience, most of us don't really know how. It's a lot easier to pop open a can of spaghetti or something or make a box of mac and cheese and call it cooking than it is to take raw ingredients and make something better tasting and healthier.
Click to expand...
A little off topic, but this brings up a a question that has bothered me for some time - is dry, uncooked spaghetti considered processed or unprocessed? I mean, I could make the dough and roll out my own fresh pasta or I could by pre-cooked pasta (like spaghetti-o's) and know the answer. But this middle ground intrigues me.
 
I'm not allowed in the kitchen so I don't cook (the wife is a Kitchen Nazi).

I always taste the food first but then I almost always salt it. We have about 5 different types of salt, my favorite is kosher salt on a bagel - instant salt bagel. As a previous poster noted sometimes table salts actually taste too metallic, try a sea salt and you'll notice a difference right away. More delicate meals like broiled fish taste much better with sea salt.

The craving for salt is usually a missinterpretation of the body's needs. We eat far more salt in our regular diets than our bodies need. But if you can handle it and it tastes good then go for it :D .
 
nbs2 said:
A little off topic, but this brings up a a question that has bothered me for some time - is dry, uncooked spaghetti considered processed or unprocessed? I mean, I could make the dough and roll out my own fresh pasta or I could by pre-cooked pasta (like spaghetti-o's) and know the answer. But this middle ground intrigues me.
Click to expand...

I wouldn't call it processed since it's basically flour. If you call pasta processed, you'd have to call dried rice and beans processed. I'd call it prepared. Like if you were to go to a bakery and buy a loaf of bread, it's not processed. It's just already made.
 
I occasionally salt my food, but unlike most people here, I never salt french fries. :eek: But as a big fan of Alton Brown's show "Good Eats" I remember him mentioning the relation between salt and hypertension (high blood pressure). He said that only people with sodium related hypertension should be overly concerned with their salt in-take. (That's not to say that consuming large amounts of salt is ever good for anyone.) I found this article that makes mention of a similar condition called "salt sensitivity."

http://heartdisease.about.com/cs/hypertension/a/saltwars.htm
 
typically I add food to my salt. Everything gets salted! Not as bad as my grandma though, she salts watermelon and cantaloupe which I just don't understand.
 
You must log in or register to reply here.
Register on MacRumors! This sidebar will go away, and you'll see fewer ads.
Top Bottom
Back