When preparing any bechamel type sauce, including sausage gravy, etc., add the salt at the end.
Salt your beans at the end. Let your aromatic herbs and veggies do their thing before adding salt.
Add any acid before the salt. Citrus juice, vinegar, and so forth. This can greatly reduce the amount of salt one needs.
If making a soup or sauce with a cured meat base like bacon, ham, etc., again, salt at the end.
If making a soup with cured meat, and vegetables, first saute the meat, then the veg, and salt at the end of the cook.
If using bouillon or commercial meat stock, make it a bit weak tasting if cured meats are present. The salt in the cured meat will become more apparent during simmering.
The prevailing idea here is to salt at the end of most cooks. If one is just sweating veggies for soup or whatever, a bit of salt helps, but less is more here.
If more folks have an interest, we can do more. Or, hit me up with specifics.
Greetings from a blustery Houston, Alaska
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