In article >, Ken Knecht > wrote:
>Why is a lot of the processed food available so salty? Some canned soup
>brands, for instance. I really can't see the advantage to the producer.
>
>The overpowering salt taste reduces the need for other more expensive
>flavorings?
>
>Hides the less than exquisite taste of the product?
>
>Any guesses?

A mate was telling me the other day about some cooking program he
heard/saw recently (not sure if it was on ABC Radio or on one of the
TV channels here in Oz). Seems the professional cook leading the
topic claimed that most amateur cooks don't use nearly enough salt in
their "creations".

I offer the above contribution without prejudice (i.e. don't ask me
if I believe this alleged state of affairs or not :-).

[X-posted to aus.food in case some one there saw/heard the same.]


Cheers, Phred.

--
LID