ant wrote:
> Derek Lyons wrote:
>> (Phred) wrote:
>>
>>> 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".
>>
>> It's certainly true - after I stopped being afraid of salt, my food
>> did start tasting better. Even so, it's far less salty than what
>> comes from processed food.
>
> Yes. I grew up in a low to no salt household. When I started learning
> to cook ethnic foods, salt came in to quite a few things. I like it
> now. I have some fancy sea and rock salt, make sure it's all iodised,
> and appreciate what it can do.
> However, when I buy stock powder, I go for the low salt stuff.
> Commercial stock powders can be horribly salty. There's some new (?)
> Australian stuff I got recently, called Massel, a veggie low salt
> powder and it's brilliant. You can use as much or as little as you
> like, and then YOU get to control the salt level of the dish by how
> much salt YOU add!
I discovered Massel's stock powders a while ago - I wouldn't use anything
else now. I agree with you - it isn't over heavy with salt, & but still
adds a great 'stock' flavour to whatever you may be cooking.
Thistledown.