I do not add salt to anything cooking. Instead I use garlic and onions and other spices to eliminate the need for salt. Fresh garlic and onions are especially good. I start out by adding a little low sodium Worcestershire sauce and brown the onions and garlic and then add the meat to cook too.
This flavor really is good and helps eliminate the need for salt.
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I always add Salt after a dish is 75% cooked as I have to eat a low Sodium Diet.By doing this the Food being cooked does not absorb Salt while it cooks and I need much less than I otherwise would.I also do not sprinkle any Salt on my Food after it's fully cooked or when I'm just about to eat it---I prefer cooking the Food a little after adding Salt---helps keep my BP within range.I sprinkle Salt on my Salads,cover these and keep for 10 minutes for the Salt to be absorbed and only then eat these
By doing this I ensure that the quantity of Salt eaten is much less than what I'd have eaten otherwise and very little difference in taste as well since the natural Salt present in each Food component comes into focus this way----we unneccessarily oversalt our Foods and suffer for it!!!!
I don't use the full amount of salt, called for in the recipe, while the food is cooking. It is so much easier, for the individual to add the amount of salt, or other seasonings, to their own plate, without overdoing, for someone else, that might be on a lo-sodium diet. When I cook, bacon or ham, I take cool water and rinse the excess salt off, by rubbing the meat, as the water is running over it.
If too much salt, may have been added, place a pared potato in the pan, to absorb the salt.
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