I need to say something about salt. Because I'm bloated and parched and everything tastes too salty. I need to tell you what I've learned about salt since my beef stew affair.
But first, remember that salt is a preservative, and has been used as such for thousands of years. Also, it strengthens flavors when used in moderation. Okay, tips to avoid redundant salting and sodium overload:
1. Never add salt to a broth made of bouillion.
2. Never add salt to anything featuring cheese as a primary or secondary ingredient.
3. Never add salt or soy sauce to the water for boiling udon noodles. Do add a pinch of salt to water used for boiling Italian-style pasta.
4. Look for low-sodium soups, sauces, and broths (you can adjust the salt level to your liking).
5. In a soup emergency, you can add potatoes and carrots to an over-salted soup; they will absorb some of the salt.
6. Girls, avoid salt before and during your period to cut down on water retention and bloating.
7. Grocery store breads often have a lot of added sodium, for whatever mysterious reason. Beware.
8. Nutritional yeast, nori flakes, and sesame seeds can all be used to heighten flavor without adding too much salt to food.
9. Never add salt to a canned or boxed soup.
10. Do add a pinch of salt to water used for poaching chicken or fish. A pinch of salt also works well when pan-searing steaks or poultry. Just a pinch, though.
11. Taste you food before adding salt and pepper. Seriously. Seasoning your food before tasting it is an insult to the chef.
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