zxcvbob > wrote in news:321bd8F3gugc5U1
@individual.net:

> Andy wrote:
>
>> I'm a no-salt person, except when it comes to recipes.
>>
>> Is salt an absolute requirement in those recipes that call for it
or
>> is it a taste issue?
>>
>> Andy
>
>
> It depends on the recipe. If you are making pickles or sauerkraut
or
> sausage, the salt is critical. For most everything else, the salt
is
> optional or "to taste."
>
> I usually put half the salt called for in
cookies/cakes/soups/casseroles
> etc. If I don't add any salt they don't taste right, and no amount
of
> salt added at the table fixes it. It's the same if you leave out
the
> salt when boiling pasta -- it never tastes right. So I shoot for
> undersalting a little and then have a salt shaker on the table.
>
> Bob


High blood pressure is why I cut back on using salt as much as
possible.

Now that I'm learning to cook, it's just a matter of taste. Probably
trial and error for recipes I love.

Andy