"Sheldon" > wrote in message
...
Julia Altshuler wrote:
> bfairey wrote:
> > no not the horrid stuff in the stores but something I can use in place
> > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > or a combination of same.
>
> I'm assuming your question refers to flavor, not the other ways salt
> affects food, raising the boiling point of water,

Salt does not increase the boiling point of water any appreciable
amount that would be beneficial to cooking.


"The Effect of Sugar and Salt"

"When salt, sugar, or any other nonvolatile compounds are dissolved in
water, the freezing point of the resulting solution is lowered and
it's boiling point raised. We take advantage of this effect by using
rock salt to melt ice on roads, and to freeze ice cream. As far back
as the 18th century, solutions of calcium chloride were used to reach
temperatures of -27? F. (-33? C.). The helpfullness of solutes at the
other end of the scale is, however, more limited. It takes one ounce
of salt to raise the boiling point of a quart of water by a mere 1?
F. A Denverite who wanted to boil water at 212? F. would have to add
more than half a pound of salt to that quart of liquid." [Berk, Z.
Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
New York: Elsevier, 1976]
---


SHELDON
>
>
As well, the miniscule elevation of the sodium concentration in the boiling
water can't begin to salt the food. You can't taste the added salt. Every
time I salt I wonder what I'm doing, unless there's something I don't know
about this. Some even spend the money and salt the boiling water with Kosher
salt.

Kent