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Brining meats
On Jan 14, 1:34*pm, Andy > wrote:
> Omelet said... > > > Is all that extra salt really necessary? > > I have to keep to a low sodium diet. > > Om, > > I was wondering that myself for ages (high blood pressure being what it is) > and now wonder if potassium chloride (Morton salt substitute) might make a > difference, but for better or worse? I dunno... sodium and potassium > chlorides being two different compounds. I always thought that potassium chloride was the salt used on icy roads. One uses it in cooking too! John Kane Kingston ON Canada |
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