Like there is so much salt in processed food I never felt the need to actually use the salt shaker (until I cut out processed food).
What does this mean for iodine intake? [FYI iodine was added to salt a long time ago because they found people were low in iodine. At the time people used salt shakers. Are we low now because, I’m figuring, people don’t use salt shakers as much? Some googling says processed food doesn’t use iodized salt.]
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I cook my own food, from like, vegetables, and meat.
I cook my own food, which takes plenty of salt. I just have a little bowl full of kosher salt is use while I’m cooking. Generally, if you are a good cook, you shouldn’t need to add any salt at the table. If you go to a fancy restaurant, you won’t see any salt shakers. Salt typically needs to be worked into food to actually work well. There’s a huge difference in taste between bread made with dough that has salt in it, and bread with the same amount of salt added after baking.
The only times you need to really add salt at the end of cooking is if you taste it and find that you undershot the right amount of salt, or if you want to give a salty “pop” to something like a salted caramel. For those cases, a flaky salt works way better that table salt because its surface area means that it dissolves quicker, giving you that quick taste (and crunch) without actually adding much mass of salt.
Same, it’s funny seeing others say they cook at home, so they always use the shaker. I’m just thinking you’re supposed to add it while cooking, not at the table. I have a mason jar full of salt I keep next to the stove.
But fair enough adding it at the table if there’s not enough. For me though if I had to do that, i’d also add some extra to the pot.
I’m just thinking you’re supposed to add it while cooking, not at the table.
It kinda depends. For example half my family likes things on the saltier side, while the other half likes things not very salty. Some after-salting helps a lot to make everyone happy. It doesn’t fully replace proper salting while cooking, though.
Yeah, I have older parents that need food with less sodium as well, so all of my food has less of it, and I add more at the table.
Like there is so much salt in processed food
I cook a lot of my own food, so I use a salt shaker a lot.
I use potassium salt and a lot of the stuff I eat is homemade so I dont feel any guilt pouring the salt on if I choose
I used one less than 15 second ago and 90% of the time I cook I use one.
I cook my own food and salt it while cooking. I never set salt on the table.
I’ve got some pretty major food allergies, so I eat almost exclusively home-cooked meals, and I use the salt shaker quite a lot
I eat out about average 2X per week. I’ve come across plenty of dishes that taste better with a dash of salt.
Is that normal where you are? For most people 2x per month would be excessive!
Home cooked is best
I don’t cook and I’ll take some great restaurants over home cooked any day.
My sushi joint is great. Nobody I know can match that at home.
When I cook, I usually salt after tasting. (I’ve recently switched to so-called “light salt”, which substitutes some potassium chloride for sodium chloride.)
When I dine out, seldom — I find most restaurants add enough salt for me.
We swapped our lo-salt as the brand was called for that himalayas pink salt recently, as the missus read a bunch of bumf about the very alleged benefits.
Pink salt is just contaminated pure salt. In a normal world that would be considered trash quality.
I have to agree, seemed to be the hot bullshit health thing for a bit there though, so a big fucking box of the stuff is in my pantry now
I cook 90% of my meals from scratch, and I actually have a tendency to not use enough salt in my cooking. I generally use kosher salt for cooking and table salt for baking. If I’m using a recipe, I always add the amount of salt called for, but if I’m winging it, I usually undersalt by accident and then have to add more once I’m eating it.
I salt my food, of course. I’d like it to taste like things.
It may not be the healthiest, but also bland food is just tragic.
We do quite a bit of cooking at home and we have the following salts which each have their own use. Sea salt is our basic salt we use most often. Kosher salt used as basic salt but always used for salting meats. Flor de Sal our flaky finishing salt. Sea salt and kosher salt can be used interchangeably as long as your scale them. Due to the difference in sizes sea salt will be saltier for the same volume. Shouldn’t matter if you salt based on taste. The finishing salt is just used to top a dish for texture. We never use a shaker on the table but if we need some more we use the flaky Flor de Sal
I usually get the low/no sodium options so that I can use my salt shaker. I don’t know if it’s the iodine, but pre salted foods are always bland to me and i end up adding a ton of extra salt anyway.
I use it at home. I buy the no-salt version of everything whenever possible and then add salt as needed when cooking. My system doesn’t do so great with processed food, so 90% of what I eat is home cooked.
I have some sea salt flakes I use in whatever I’m cooking, if it’s needed. Most things taste nicer with a bit of salt in.
