Recently, my doc informed me that I needed to lessen the amount of sodium I ate, along with other bad news. So, bummer right? Okay, game on, and here's what I've learned that may help some of you with those concerns.
For dry brining, use 1/2 the amount of salt you normally would, but brine longer. It takes less salt than you think to bring up the flavors. Much less.
For wet brines, use 1/2 the salt but add something acidic like vinegar or citrus.
For soy based marinades, use the low sodium types, but add some dark soy sauce, as its much lower in sodium and has a robust flavor too.
Dijon mustard is your friend. So is sweetening, in moderation. Same with vinegar and citrus juice and zest.
Salt your meat before using oil based marinades. Same with yogurt base marinades. You can, alternatively, lightly salt the yogurt marinated meat just before you fire it.
This should be a good start.
For more ideas, especially for classic type stuff, feel free to hit me up. After 45 years as a chef, maybe I can help.
Greetings and good tidings from Houston, Alaska!
For dry brining, use 1/2 the amount of salt you normally would, but brine longer. It takes less salt than you think to bring up the flavors. Much less.
For wet brines, use 1/2 the salt but add something acidic like vinegar or citrus.
For soy based marinades, use the low sodium types, but add some dark soy sauce, as its much lower in sodium and has a robust flavor too.
Dijon mustard is your friend. So is sweetening, in moderation. Same with vinegar and citrus juice and zest.
Salt your meat before using oil based marinades. Same with yogurt base marinades. You can, alternatively, lightly salt the yogurt marinated meat just before you fire it.
This should be a good start.
For more ideas, especially for classic type stuff, feel free to hit me up. After 45 years as a chef, maybe I can help.
Greetings and good tidings from Houston, Alaska!
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