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Bland Food When Eating Out. |
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#26 |
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Inactive Member
Join Date: Aug 2015
Posts: 725
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Quote:
It doesn't enhance it at all – it alters it by making it salty, which is a taste I don't like.
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#27 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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Quote:
It doesn't enhance it at all – it alters it by making it salty, which is a taste I don't like.
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#28 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
It doesn't enhance it at all – it alters it by making it salty, which is a taste I don't like.
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#29 |
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Forum Member
Join Date: Jan 2007
Location: Sarf coast.
Posts: 16,525
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I am terrible with salt, I think I am addicted. My worst habit it a shake of salt and pepper on my toast! I know...that's really bad. In my defence, I only eat ready meals once a week, very rarely have takeaways and most of my food is simple, home cooked food. But I do get though a multipack of crisp every week. The reason I shake salt on my food at the table is because my partner hates it so we don't add it at the cooking stage.
Recent medical test are fine and my doc hasn't told me cut salt out...but I know I'm eating too much - food just tastes so much better with it, though. I tried replacing it with dried garlic powder or mild chilli powder...not the same. |
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#30 |
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Forum Member
Join Date: Jul 2006
Location: Cambridge
Posts: 3,180
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I'm a bit all over the place with salt.
I put a little bit in when boiling spuds, and rice, mainly because mum used too, I think because it draws out the starch or something (I may be talking crap here )Then again, the OH and myself have fights when making a stew in the slow cooker about how much salt to add, she wants to add more than me and I protest because I don't like the taste of it that way. But if we are having oven chips or wedges, the first thing I do at the table is sprinkle salt over them. Then again I like unsalted crisps. So I guess, for me it depends on the dish/food being served. |
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#31 |
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Forum Member
Join Date: Apr 2013
Location: Cheshire
Posts: 773
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Adding salt to starchy food when boiling it increases the temperature at which the water boils and increases starch gelation which can improve the texture of foods like rice.
No need to turn the water into brine, but a small amount of salt does help. |
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#32 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
Adding salt to starchy food when boiling it increases the temperature at which the water boils and increases starch gelation which can improve the texture of foods like rice.
No need to turn the water into brine, but a small amount of salt does help. |
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#33 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,660
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It's just personal taste really but I never salt vegetables or potatoes, my husband likes salt so he salts at the table as it's easier to do that than take it out.
Pasta needs a little salt I don't eat rice but IMO that needs more than salt to make it edible. I do tend to add herbs and pepper to foods I am cooking as that IMO adds and aids the flavour of the foods far more than salt can. Cheese sauce I add a little mustard and no salt and everyone says that tastes far more cheesy than many sauces they have had. |
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#34 |
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Forum Member
Join Date: May 2012
Posts: 21,729
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Quote:
You learn something new every day. I certainly wasn't aware water could reach a higher temp than 100c when boiling.
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