On 7/17/2019 11:16 AM, Gary wrote:
> Ophelia wrote:
>>
>> I know I will get hammered for this because chefs say they have to use
>> salt for flavour .....
>>
>> I very rarely use even a little bit of salt. The salt cellar is on the
>> table and people can help themselves when they have their meal.
>
> I also cook with very little salt. As you say, add it to the
> plate later if you want more. That's a safe way to cook for other
> people. Salt is important to add in the beginning to breads and
> cakes though.
>
I think salt is very important. It's true if you over-salt something
you can't take it back. But I believe salt is truly a necessary
ingredient. Don't give me a steak that wasn't salted (and also
peppered) before cooking it. It will not taste good. Don't give me a
baked potato without salt. It will not taste good. Don't give me soup
without salt in it. I can't begin to imagine how awful bread would
taste without salt.

I do tend to use a lot of unsalted herb blends. I'm a big fan of the
Mrs. Dash products. But that's because they taste good. Not because
I'm avoiding salt.

Jill