http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x55085Tesha (1000+ posts) Tue Feb-03-09 10:44 AM
Original message
Salt in... or Salt on?
I prefer to add my salt just before eating. I get a very different experience that way, instead of the item being salty, I get the little bursts of salt. I find I use less and enjoy it more.
So I was listening to a guy on a talk show saying he preferred it too, and explained it as like a pretzel - the salt crystals made the experience very different for him.
Anyone else experience this?
Arkansas Granny (1000+ posts) Tue Feb-03-09 11:07 AM
Response to Original message
1. I go for salt in, but not very much. I don't like a lot of salt and rarely salt anything after cooking.
The empressof all (1000+ posts) Tue Feb-03-09 11:12 AM
Response to Original message
2. It really depends on what I'm eating.
There are some foods that really benefit from salting throughout the cooking process. A roast chicken, for example IMO is dramatically changed with a liberal salting in the cavity and out prior to cooking. The same would go for most soups and stews.
You're right a soft pretzel really needs those salt crystals on top. But if you didn't add some salt to the dough your pretzel wouldn't come out "right" either. One is not a substitute for another. Sometimes you need the salt in. Sometimes you need the salt out. ---Sometimes you need both.
The sparkling husband primitive:
Stinky The Clown (1000+ posts) Tue Feb-03-09 11:22 AM
Response to Original message
3. Your point is well taken .... but for me it depends on the dish/item
Your pretzel example is a good one. Surface salt does, in fact, make a difference.
I don't like putting salt on ..... soup. Or macaroni. Or any wet, complex item.
Salt on a steak I add before grilling. Much of it sticks and it flavors the crust. I rarely add it later.
Lucinda (1000+ posts) Tue Feb-03-09 11:42 AM
Response to Original message
4. Both, in most cases. But if I had to choose one, it would be in.
I dunno. I usually do both, in and out.
I wouldn't recommend high salt intake for most people, but I can get away with it, we each and all having our own bodily anomalies.
Half an hour ago, I was lazy, but needed to fix something to eat. There were all sorts of choices, but I just dumped four eggs on the cast-iron skillet and fried them, putting them in between toasted whole-wheat bread and butter.
I put salt on the cast-iron skillet before laying down some butter to serve as grease.
Then I threw the eggs on the skillet, dumping salt on them.
Every time I flipped the eggs, I put more salt on them.
After smearing the whole-wheat toast with butter, I sprinkled salt on that too, and then plopped down the eggs.
It turned out as it always does, okay.
