karn (05/18/82)
I have been recently looking for ways to cut down on sodium. The only problem is, I can't stand the taste of the salt substitutes. Does anybody know if there is a salt substitute that doesn't have the aftertaste of potassium chloride? The best compromise I've found so far is a 50-50 mixture of potassium and sodium chloride sold by Morton as "Lite Salt". Also, does potassium chloride elevate the boiling point of water as much as regular salt? I.e., if I use it in boiling food to keep the food from absorbing sodium, will the cooking times remain the same? Phil Karn eagle!karn
smb (05/18/82)
My take is that the best salt substitute is none at all. Yes, it takes a little getting used to, but if you're imaginative with other spices, you won't miss it after a bit. There's so much salt hidden in other foods (almost any processed food) that I almost never add salt when cooking, and I rarely notice its absence. You have to be careful -- breads require some, for example -- but the real problem is changing your own tastes. --Steve P.S. No, I'm not trying to be political, I'm trying to be helpful. I and several other people I know all decided to cut down on salt just on general principles; we all tried the above philopshy, and it worked.
bob (05/25/82)
I have not cooked with salt for about 7 years or so. Cathy, my wife, is
used to it. She still adds salt to my soups! When I cook for others most
people add salt out of habit not for taste. Several friends add salt before
they even taste the food to see if it needs it.
Think before you add salt, it may not be needed.
bob