This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Strategies for lower sodium cooking, part deaux...

  • Filter
  • Time
  • Show
Clear All
new posts

    Strategies for lower sodium cooking, part deaux...

    Today, we'll cover some sauce and soup techniques, as they are related, only really differentiated by the amount of liquid.

    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

    Thank you, You're the salt of the earth.
    Frito Corn chips are salted after cooked, or so I read somewhere way back when.

    Salt in your beer to bring back a head. salt is added afterward.


    • HawkerXP
      HawkerXP commented
      Editing a comment
      Don't forget salt on the napkin keeps the beer from sticking. Salt is added before.

    Thank you for sharing this. It is very different approach than I was taught. I plan to give this a try.


    • Strat50
      Strat50 commented
      Editing a comment
      Same here. I was taught to continually season, and I still do, just with much less salt. The food still tastes excellent.

    Thanks for writing this up, Strat50 . So many recipes have you salt along the way--salt the meat, salt when veggies added, then salt to taste at the end. Respected chefs say that salting throughout stages of the cooking process makes the food more flavorful. I always fear that it simply may make it too salty.

    I never use as much salt as called for in a recipe, preferring to adjust for salt when the dish is made.




    No announcement yet.


    These are not paid ads, they are a curated selection of products we love.

    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

    Use Our Links To Help Keep Us Alive

    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

    Grilla Proves That Good Things Come In Small Packages

    The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.

    The Pit Barrel Cooker May Be Too Easy

    The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.