Cooking Shows & Salt

~patches~ said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish. Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible. I've never used that
method but it still sounds possible. Then she put in cremini mushrooms
and tossed another heavy sprinkling of salt. This mixture is going to
be added to browned chicken pieces that have also been heavily salted
with a sauce that will likely contain more salt. What is it with all
this salt? Why do the cooks on the food network seem to think every
dish has to be so heavily salted.

Probably the same reasons that many restaurants and of course the
processed / ready made food vendors salt the hell out of things, it
makes them seem to taste better and it's what the general public has
been conditioned to expect in addition to mountains of sugar in one form
or another.

Pete C.

~patches~ said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish.

Unfortunately, that's what it takes to make food taste good. I tend to
under salt and for a long time I thought a lot of the stuff that I cooked
was lacking something.

Quoted message said:

Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible.

That's interesting. It could be a bunch of bunk. It may just be that the
salt if helping to stimulate taste buds. As per a recent discussion on salt
and taste, salt doesn't just react with the buds that tastes salt but it
also helps to stimulate the others taste sensation bud.

~patches~ said:

What is it with the cooking shows?

It's kinda hard to actually tell how much salt they're actually
throwing on there. Especcially if it's Kosher salt.

patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish. Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible. I've never used that
method but it still sounds possible. Then she put in cremini mushrooms
and tossed another heavy sprinkling of salt. This mixture is going to
be added to browned chicken pieces that have also been heavily salted
with a sauce that will likely contain more salt. What is it with all
this salt? Why do the cooks on the food network seem to think every
dish has to be so heavily salted.

I also think sometimes they over salt. But I've found there is a difference
between adding salt while cooking and adding at the table (to suite) Early
on, we used to add virtually no salt during prep, believing it could simply
be added at the table to suite the person. Good theory, but it's not that
same. It's the flavor layer thingy, and the reaction salt has on foods, such
as pulling moisture and tenderizing. Getting it "just right" separates the
good chefs from the poor chefs IMO.

Larry T

Steve Wertz said:

~patches~ said:

What is it with the cooking shows?

It's kinda hard to actually tell how much salt they're actually
throwing on there. Especcially if it's Kosher salt.

How is it any different if it is Kosher salt? To me it still looks like
a lot of salt.

LT said:

patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish. Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible. I've never used that
method but it still sounds possible. Then she put in cremini mushrooms
and tossed another heavy sprinkling of salt. This mixture is going to
be added to browned chicken pieces that have also been heavily salted
with a sauce that will likely contain more salt. What is it with all
this salt? Why do the cooks on the food network seem to think every
dish has to be so heavily salted.

I also think sometimes they over salt. But I've found there is a difference
between adding salt while cooking and adding at the table (to suite) Early
on, we used to add virtually no salt during prep, believing it could simply
be added at the table to suite the person. Good theory, but it's not that
same. It's the flavor layer thingy, and the reaction salt has on foods, such
as pulling moisture and tenderizing. Getting it "just right" separates the
good chefs from the poor chefs IMO.

Larry T

This is what I'm wondering. They seem to toss a lot of salt into almost
every step of the way. DH and I were just discussing this while we wait
for dinner to finish cooking. Late dinner. DH said they might be doing
it for show as in effect or because they just oversalt. So what
exactly is the right way for salting especially for someone interested
in keeping their sodium levels low?

~patches~ said:

Steve Wertz said:

~patches~ said:

What is it with the cooking shows?

It's kinda hard to actually tell how much salt they're actually
throwing on there. Especcially if it's Kosher salt.

How is it any different if it is Kosher salt? To me it still looks
like a lot of salt.

Different "grades" of salt impart different levels of saltiness. Flaked
salt is different from plain old table salt. Since I don't add much salt
(and I love salt) I couldn't delineate the differences for you. I'm sure
someone here will be able to do so.

Jill

"~patches~" <[email hidden]> wrote

Quoted message said:

Steve Wertz wrote:

Quoted message said:

Quoted message said:

It's kinda hard to actually tell how much salt they're actually
throwing on there. Especcially if it's Kosher salt.

How is it any different if it is Kosher salt? To me it still looks like a
lot of salt.

Kosher salt is half as salty as, say, table salt.

nancy

Quoted message said:

Quoted message said:

Quoted message said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish. Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible. I've never used that
method but it still sounds possible. Then she put in cremini mushrooms
and tossed another heavy sprinkling of salt. This mixture is going to
be added to browned chicken pieces that have also been heavily salted
with a sauce that will likely contain more salt. What is it with all
this salt? Why do the cooks on the food network seem to think every
dish has to be so heavily salted.

I also think sometimes they over salt. But I've found there is a

difference

Quoted message said:

Quoted message said:

between adding salt while cooking and adding at the table (to suite)

Early

Quoted message said:

Quoted message said:

on, we used to add virtually no salt during prep, believing it could

simply

Quoted message said:

Quoted message said:

be added at the table to suite the person. Good theory, but it's not

that

Quoted message said:

Quoted message said:

same. It's the flavor layer thingy, and the reaction salt has on foods,

such

Quoted message said:

Quoted message said:

as pulling moisture and tenderizing. Getting it "just right" separates

the

Quoted message said:

Quoted message said:

good chefs from the poor chefs IMO.

Larry T

This is what I'm wondering. They seem to toss a lot of salt into almost
every step of the way. DH and I were just discussing this while we wait
for dinner to finish cooking. Late dinner. DH said they might be doing
it for show as in effect or because they just oversalt. So what
exactly is the right way for salting especially for someone interested
in keeping their sodium levels low?

If you are on a restricted sodium diet (who isn't to some extent) then you
need a light hand with the shaker, and substitute other things to bring out
flavors, such as lemon, peppers etc. I think you need to remember that one
or two teaspoons of salt in a dish like a stew would equate to a very little
at a per serving level. Compare this to what you get in processed foods or
(eh-gads!) fast food, and you'd have a hard time catching up in your
kitchen. I think just being aware, as you seem to be, gets you on the right
track. Everything in moderation, as my sainted mother would say.

Larry T

~patches~ said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish. Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible. I've never used that
method but it still sounds possible. Then she put in cremini mushrooms
and tossed another heavy sprinkling of salt. This mixture is going to
be added to browned chicken pieces that have also been heavily salted
with a sauce that will likely contain more salt. What is it with all
this salt? Why do the cooks on the food network seem to think every
dish has to be so heavily salted.

Only a small proportion of the population benefits from a sodium
restricted diet. Even most people with high blood pressure don't
have the salt-sensitive type. I try to cook with less, then let people
add it at the table, and I buy popcorn grind so it liquefies instantly
upon hitting the food. I do this for aesthetic reasons. A lot of
people don't like that much salt, including my wife. I salt the [censored]
out of almost everything on my plate.

--Bryan

Nancy Young said:

"~patches~" <[email hidden]> wrote

Quoted message said:

Steve Wertz wrote:

Quoted message said:

Quoted message said:

It's kinda hard to actually tell how much salt they're actually
throwing on there. Especcially if it's Kosher salt.

How is it any different if it is Kosher salt? To me it still looks like a
lot of salt.

Kosher salt is half as salty as, say, table salt.

Where did you get that?

http://www.answerbag.com/q_view.php/6636

Why do people post stuff they just make up on the spot. I'm not saying
that's what you did, but that's probably how that bit of nonsense got
started. Kosher salt is just a very coarse grind. It is otherwise
identical to any other non-iodized salt. I go to the other extreme. I
use popcorn salt.

http://www.cargillsalt.com/food/dc_salt_food_popcorn.htm

Quoted message said:

nancy

--Bryan

Dave Smith said:

~patches~ said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish.

Unfortunately, that's what it takes to make food taste good. I tend to
under salt and for a long time I thought a lot of the stuff that I cooked
was lacking something.

Quoted message said:

Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible.

That's interesting. It could be a bunch of bunk. It may just be that the
salt if helping to stimulate taste buds. As per a recent discussion on salt
and taste, salt doesn't just react with the buds that tastes salt but it
also helps to stimulate the others taste sensation bud.

Salt helps to draw the juices out of the onions which in turn helps to
caramelize them more. The salt is also of course a flavor enhancer as
well.

Pete C.

Nancy Young said:

"~patches~" <[email hidden]> wrote

Quoted message said:

Steve Wertz wrote:

Quoted message said:

Quoted message said:

It's kinda hard to actually tell how much salt they're actually
throwing on there. Especcially if it's Kosher salt.

How is it any different if it is Kosher salt? To me it still looks like a
lot of salt.

Kosher salt is half as salty as, say, table salt.

Different kosher salts have different densities, too. Diamond
Kosher weighs only half as much as Morton by volume.

It also looks like you're adding a lot more than you really are,
especially in a studio/high-light situation.

-sw

~patches~ said:

Steve Wertz said:

~patches~ said:

What is it with the cooking shows?

It's kinda hard to actually tell how much salt they're actually
throwing on there. Especcially if it's Kosher salt.

How is it any different if it is Kosher salt? To me it still looks like
a lot of salt.

Kosher salt, being a pretty large flake can look like you are putting
more on than you really are. Fine detail like that is also particularly
hard to judge from a handful of TV frames that last a second.

Pete C.

On 21 Mar 2006 17:08:24 -0800, "Food Snob" <[email hidden]>

Quoted message said:

Nancy Young said:

"~patches~" <[email hidden]> wrote

Quoted message said:

Steve Wertz wrote:

Quoted message said:

> It's kinda hard to actually tell how much salt they're actually
> throwing on there. Especcially if it's Kosher salt.

How is it any different if it is Kosher salt? To me it still looks like a
lot of salt.

Kosher salt is half as salty as, say, table salt.

Where did you get that?

By volume, kosher salt has much less salt in it than fine granular
salt. By weight, they're practically identical of course.

-sw

"Steve Wertz" <[email hidden]> wrote

Quoted message said:

On 21 Mar 2006 17:08:24 -0800, "Food Snob" <[email hidden]>

Quoted message said:

Nancy Young said:

"~patches~" <[email hidden]> wrote

> Steve Wertz wrote:

>> It's kinda hard to actually tell how much salt they're actually
>> throwing on there. Especcially if it's Kosher salt.
>
> How is it any different if it is Kosher salt? To me it still looks
> like a
> lot of salt.

Kosher salt is half as salty as, say, table salt.

Where did you get that?

By volume, kosher salt has much less salt in it than fine granular
salt. By weight, they're practically identical of course.

Thank you.

nancy

This is an interesting discussion, so I thought I will throw my two
cents in.

1. Kosher salt is the closest to natural salt whether mined or
harvested from the sea. The flakes are larger, and more moisture
friendly than the more refined and procesed salts like Table salt. The
table salt has additives to make them run freely through salt shakers,
and make them resistant to moisture, and lets not forget the dreaded
Iodine. In general, the Kosher salt is less saltier (Sodium Chloride)
itself despite all the additives to the table salt because of less
processing. However, I wouldn't say its half as salty as the Table
salt.

2. Indian curries always start out by sauteeing onions in some sort of
fat. Adding salt when sauteeing onions always gets the onions to turn
clear and carmalize sooner than if salt is added at a later time. I
think Pete also said the same thing. Also, the taste is different as
the sugar drawn from the onions mixes with the salt so early during the
caramelization process.

3. Salt is also added at the onset of cooking rice, and beans. This
makes them to absorb the salt in the grain and giving them flavor.
After these items are cooked, adding salt will not give the same
flavors.

4. If you are on low sodium diet, don't add salt after cooking.
Normally, if you add salt after cooking, you will wind up adding more
salt for the same flavor.

5. Everyone is right. Sodium intake should be reduced whether it is
added at the start of the cooking or after the cooking.

Yogi

~patches~ said:

What is it with the cooking shows? Every single cook on them add so
much salt that anyone on a restricted sodium diet could never eat the
dish.

Why should they adulterate the dish for a viewer on a restricted sodium
diet? They're going to show you how to make the dish the way they
think it tastes good. If you want to reduce the salt, feel free.

Quoted message said:

Right now, Giada (sp) is sauteeing onions and mushrooms. She
tossed in salt when she added the onions saying that makes the onions
release their flavour. Ok, that sounds possible. I've never used that
method but it still sounds possible. Then she put in cremini mushrooms
and tossed another heavy sprinkling of salt. This mixture is going to
be added to browned chicken pieces that have also been heavily salted
with a sauce that will likely contain more salt. What is it with all
this salt?

Salt is not just a superficial seasoning you sprinkle on a dish after
it's finished cooking. In many cases, as with the onions, it is an
important part of the cooking process. Whether you salt some things
at the beginning or the end of cooking makes a huge difference in how
they cook and how they taste. She's showing you how she thinks it
works best for that dish. Learn from it, or ignore it, or complain
about it -- your choice. -aem

Yogi Gupta said:

This is an interesting discussion, so I thought I will throw my two
cents in.

1. Kosher salt is the closest to natural salt whether mined or
harvested from the sea. The flakes are larger, and more moisture
friendly than the more refined and procesed salts like Table salt. The
table salt has additives to make them run freely through salt shakers,
and make them resistant to moisture, and lets not forget the dreaded
Iodine. In general, the Kosher salt is less saltier (Sodium Chloride)
itself despite all the additives to the table salt because of less
processing. However, I wouldn't say its half as salty as the Table
salt.

Kosher salt IS natural salt, other than grain size/configuration it's
exactly precisely the same as any other table salt... ounce for ounce
ALL salt is exactly precicisely equally salty... kosher salt may even
contain additives. And all salt is kosher.

Take your 2¢ back, it would be robbery to take it from someone so
retarded that they know exactly precisely zero.

Sheldon