Sujet : Re: Dinner Tonight, 1/31/2025
De : esp (at) *nospam* snet.n (Ed P)
Groupes : rec.food.cookingDate : 01. Feb 2025, 18:20:20
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vnll4k$6hcj$2@dont-email.me>
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User-Agent : Mozilla Thunderbird
On 2/1/2025 10:31 AM, Jill McQuown wrote:
>
I'm also not opposed to salt. It is a key ingredient in bringing out the flavor in many recipes. Food cooked without salt is bland. Of course, over-salting can ruin a very good meal.
I will never cook a beef steak without first sprinkling salt on it and letting it set for a while. Same thing with hamburgers.
What I don't like much is salty rice. Rice is so good---should be never
be salty.
I don't eat a lot of rice. But, IMHO, a *little* salt in the cooking water is essential. Salt enhances; if it overwhelms the taste of the rice someone added too much.
Jill
I use a bit more salt now than I did years ago. Fortunately, it does not affect me.
My son uses a LOT of salt. I cringe at times when I see him salting his plate. Then has a blood test and the doctor says "your sodium level is a bit low"
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