How can you make your own food, without using high sodium ingredients or shaking in lots of salt, get that “wow?”
Remember that the tongue recognizes four tastes: sweet, sour, bitter and salt. There are also chemical receptors that sense spicy heat. There is debate in trying to define another taste called umami, which can be described as “meaty.” Those are six sensations, and only one requires salting your food. If you take away the high dose of salt that we have been conditioned to, five options remain to excite the palate.
Our kitchen is never without:
Chopped garlic in a jar
* has salt in it, but not as much as you’d think.
A note about “lite” salt... It contains a mixture of sodium chloride (common table salt) and potassium chloride. Used sparingly, it can add a touch of that taste with half the sodium. But half of a lot is still a lot so it is not presented in a shaker at the table. We use “lite” soy sauce only occasionally and sparingly as well, because half of a lot is still a lot.
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