Need a really good salt substitute

Quoted message said:

Citric acid (aka sour salt) is one substitute.

I've heard of some folks using different types of vinegar
to get a bit of a salty flavor but it just tastes nasty
sour to me. :P

Quoted message said:

I really like Penzys Florida Seasoned Pepper. Besides
pepper, the ingredients are lemon peel, orange peel,
critic acid, garlic, and onion.

Penzy Singapore Seasoning includes lemon peel and citric
acid -- no salt.

I'll hit Penzey's site and order these up -- give them a try
on some of my own dishes. I've only just recently discovered
them and never have ordered anything from them. Like the OP,
I too have been in the quandary of my life with salt as I
have a particular recipe that requires no less than a
tablespoon and anything less REALLY hampers the flavor. (It
is the reason for the thread I started yesterday, looking
for spices/herbs to use on meats).

James

Quoted message said:

Reading the actual recipe reveals that the ribs are
*boiled* for several hours in the "brine," not merely
soaked in preparation for cooking. OTOH, JNJ is assuming
one person would consume the entire amount of salt used in
this very casual recipe (which does not specify number of
servings or amount of meat).

As I stated -- I am not assuming one person would consume
the entire amount of salt used in the recipe but rather that
using such a large amount of salt used in a boiling solution
would result in a VERY salty rack of ribs. 🙂 Do as that
recipe recommends, and yer gonna take in a BUNCH of sodium.

James

"JNJ" <[email hidden]> wrote in

Quoted message said:

Quoted message said:

Citric acid (aka sour salt) is one substitute.

I've heard of some folks using different types of vinegar
to get a bit of a salty flavor but it just tastes nasty
sour to me. :P

Quoted message said:

I really like Penzys Florida Seasoned Pepper. Besides
pepper, the ingredients are lemon peel, orange peel,
critic acid, garlic, and onion.

Penzy Singapore Seasoning includes lemon peel and citric
acid -- no salt.

I'll hit Penzey's site and order these up -- give them a
try on some of my own dishes. I've only just recently
discovered them and never have ordered anything from them.
Like the OP, I too have been in the quandary of my life
with salt as I have a particular recipe that requires no
less than a tablespoon and anything less REALLY hampers
the flavor. (It is the reason for the thread I started
yesterday, looking for spices/herbs to use on meats).

Penzeys also has other salt-free mixtures.

And, for those who think the "World's unhealthiest cookbook"
is too light on salt, Penzeys now has designer salts.

--
Dan Goodman Journal dsgood.blogspot.comdsgood.blogspot.comOpen ↗ or
livejournal.comdsgoodOpen ↗ Whatever you wish
for me, may you have twice as much.

Mustard seed works for me.

E. P.

Quoted message said:

AJ said:

I'm doing the cooking for my elderly uncle (79 -- the old
geezer is tough!), and he's at the point where his
doctors say, "Let him eat what he wants -- just NO SALT!"
Not too tough, eh?

Easy... old geezers love their booze... and booze
contains no salt.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

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

Quoted message said:

2 dried chilies ***1/2 cup salt***
1/2 cup sugar 2-3 onions 4-5 stalks celery 3-5 dry bay
leaves 4-5 sliced lemons 1-2 yellow beet 2-3 cups
Vietnamese fish sauce a few sprinkles cracked coriander
a few sprinkles mustard seeds a few sprinkles black
pepper

I believe the salt serves to break up the meat during
cooking, so it's necesary. It'll also land him in the
emergency room.

Consuming that much salt at a sitting would also land a
normal person in the emergency room with a pickled kidney.

But most of it remains in the stock.

If it all went into the meat it would be positively
inedible.

Try a tablespoon of salt substitute and half a cup vinegar.

Fish sauce will be a problem too - very high sodium.

Try half and half white wine and salt free tomato juice and
some rosemary in place of the fish sauce.

If too bland, sprinkle on more salt substitute at the table.