Using salt in cooking

Queenie

VickyA wrote:

...

However, I saw a programme the other day where they were telling people off for not seasoning their cooking. Eh?

What am I supposed to be doing? Can anyone help me please?

"Seasoning" doesn't just refer to salt. It can mean pepper, herbs, spices etc. The thing with "seasoning" ... is down to *your* tastes/health/personal preferences. I'm a great lover of pepper and herbs and spices, so having to reduce the salt in our diet at home hasn't been an issue.

In Home Economics, I was taught to use a pinch of salt ... in our modern Mac-LARGE world ... seems the whole concept of a pinch has been forgotten - hence all the advice in recent times about the dangers of adding too much salt.

Don't feel that you *have* to add salt.

Magentasue

I only use Maldon salt and freshly ground black pepper - plenty of both if I'm honest. I also use fresh herbs fromthe garden most of the year and dried other times, a box of salt is almost £2 and lasts weeks. I do put it in bread but only a teaspoon, sale for sugar. But crisps, takeaways, ready meals, shop bread and biscuits etc are rare treats for us these days so I feel it's OK. I add salt in cooking and have it on the table but the only time anybody ever adds it is on chips.

Bossyboots

Gingham_Ribbon wrote:

If eating salt raises blood pressure, why is it not recommended that we take loads of it when we have low blood pressure?!

Thats a good point!

Ted_Hutchinson

Dietary Reference Intakes: Water, Potassium, Sodium, Chloride, and Sulfate

Healthy 19- to 50-year-old adults should consume 1.5 grams of sodium and 2.3 grams of chloride each day -- or 3.8 grams of salt -- to replace the amount lost daily on average through sweat and to achieve a diet that provides sufficient amounts of other essential nutrients.
The tolerable upper intake level (UL) for salt is set at 5.8 grams per day. More than 95 percent of American men and 90 percent of Canadian men ages 31 to 50, and 75 percent of American women and 50 percent of Canadian women in this age range regularly consume salt in excess of the UL
Salt No more than 6g a day

Threadhead

Squiggles - I was surprised too, having just bought a breadmaker last week.

I dont use any salt in cooking, but I LOVE tons of it on homemade lentil soup. I use a lot of crushed chilis as a change from salt, too.

frugglewump

Gingham_Ribbon wrote:

If eating salt raises blood pressure, why is it not recommended that we take loads of it when we have low blood pressure?!

Actually that's just what our Doctor did - my OH has a too-small heart & gets low blood pressure problems - the Doctor advised that some of it could be addressed by diet - salt and rosemary.

Ticklemouse

Magentasue wrote:

a box of salt is almost £2 and lasts weeks.

Mine last years I bought a box of salt last week. I have lived in this house for 3 1/2 years and it's only the 2nd box I've bought. In fact, the last one was one of those plastic tubs which holds 500 or 750 gms? I came from the old house with only a bit in that tub too, so I reckon 1kg would last me 4 years

I never season things containing tinned toms with salt as there is usually enough salt in them. Not a huge pepper fan, so lots of herbs and garlic in this house

VickyA_2

Thanks everyone for your replies.

We've got rock salt in a grinder, which is mainly used when guests come round . Most of my seasoning is done through herbs, garlic and pepper............. it's just that damn interpretation of salt!

I suppose everything in moderation. Thanks all.

Vicky

starlite_2

I am a huge fan of maldon salt!
we got two boxes last xmas in a goodie bag after we were in the audience for 'full on food' and have only used 3/4 of a box since.
If you do like salt (as i certainly do) then this is the best to use, as it is so stong you only need a little.
I am against any rejection of any natural foods..all in moderation..in my opinion!
my friend uses salt and sugar substitues regulary..often 3 fake sugars in a cup of coffee..and claims this is better for her. this is absurd..
Whether sugar or salt, I reckon, buy it in its most natural form and use sparingly...you can't go wrong!

AussieLass

I put salt in everything (hangs head in shame) but I don't put any extra on once it's cooked. So there. My mother did the same, so far I've haven't had any health issues with doing this. I expect it comes down to preference.