Salt of the Earth…
|January 14, 2009||Posted by Chef Justin under Cooking, Uncategorized|
Besides adding that saltiness flavor to foods, salt intensifies and brings out all the other flavors in a dish. This is why salt is often added to sweet dishes and explains why we are seeing a trend in combining chocolate and gourmet salts.
Unsalted or under-seasoned dishes are bland and can lead to the person eating the dish adding more salt after the dish is cooked than if the dish was responsibly salted during the cooking process. Salt is definitely a useful ingredient in any recipe, but the amounts used often exceed what is necessary or even healthy. Americans get most of their salt intake not from their own cooking, but from over-processed foods. This makes a strong case for reading labels and understanding serving sizes when buying prepared foods.
Salt is an important ingredient in cooking, but there are ways to create and enhance flavor without that extra salt. Fresh herbs can bring lots of flavor to a dish when added at the right time. Pungent herbs such as rosemary and sage are great ways to add flavor without sodium or fat. Chilies are another way to bring another layer of flavor to a dish. Fresh, smoked and dried chilies can be a healthy cooks best friend. Acidic ingredients can also reduce the need for salt. Adding a fresh squeeze of citrus or a splash of vinegar to your dish can help bring underlying flavors to the tip of your tongue.
Next time its time to make a meal, try using these different flavor enhancing ingredients to get the most out of what you eat.