Like there is so much salt in processed food I never felt the need to actually use the salt shaker (until I cut out processed food).
What does this mean for iodine intake? [FYI iodine was added to salt a long time ago because they found people were low in iodine. At the time people used salt shakers. Are we low now because, I'm figuring, people don't use salt shakers as much? Some googling says processed food doesn't use iodized salt.]
This is the answer for me too. I don’t really use the salt shaker at restaurants. But, more often than not, we cook our own food at the house and use salt as necessary.
I cook my own food, which takes plenty of salt. I just have a little bowl full of kosher salt is use while I'm cooking. Generally, if you are a good cook, you shouldn't need to add any salt at the table. If you go to a fancy restaurant, you won't see any salt shakers. Salt typically needs to be worked into food to actually work well. There's a huge difference in taste between bread made with dough that has salt in it, and bread with the same amount of salt added after baking.
The only times you need to really add salt at the end of cooking is if you taste it and find that you undershot the right amount of salt, or if you want to give a salty "pop" to something like a salted caramel. For those cases, a flaky salt works way better that table salt because its surface area means that it dissolves quicker, giving you that quick taste (and crunch) without actually adding much mass of salt.
Same, it's funny seeing others say they cook at home, so they always use the shaker. I'm just thinking you're supposed to add it while cooking, not at the table. I have a mason jar full of salt I keep next to the stove.
But fair enough adding it at the table if there's not enough. For me though if I had to do that, i'd also add some extra to the pot.
I'm just thinking you're supposed to add it while cooking, not at the table.
It kinda depends. For example half my family likes things on the saltier side, while the other half likes things not very salty. Some after-salting helps a lot to make everyone happy. It doesn't fully replace proper salting while cooking, though.
I usually get the low/no sodium options so that I can use my salt shaker. I don't know if it's the iodine, but pre salted foods are always bland to me and i end up adding a ton of extra salt anyway.
I use a sea salt grinder to lightly salt things when cooking. Can't afford to eat out too often so cooking is my normal routine.
Other people, especially older people, do pour salt on pretty much all meals. Especially with older people who tend to be able to taste things less strongly so their normal response is to add even more salt. And then they wonder why they have high blood pressure, etc.
You mentioned iodine but that's usually an additive in table salt, not sure how many people eat table salt vs other types of salt... me personally I've been using sea salt for years & that type usually does not have iodine.
I cook 90% of my meals from scratch, and I actually have a tendency to not use enough salt in my cooking. I generally use kosher salt for cooking and table salt for baking. If I'm using a recipe, I always add the amount of salt called for, but if I'm winging it, I usually undersalt by accident and then have to add more once I'm eating it.
When I cook, I usually salt after tasting. (I’ve recently switched to so-called “light salt”, which substitutes some potassium chloride for sodium chloride.)
When I dine out, seldom — I find most restaurants add enough salt for me.
We swapped our lo-salt as the brand was called for that himalayas pink salt recently, as the missus read a bunch of bumf about the very alleged benefits.
I use it at home. I buy the no-salt version of everything whenever possible and then add salt as needed when cooking. My system doesn't do so great with processed food, so 90% of what I eat is home cooked.
We do quite a bit of cooking at home and we have the following salts which each have their own use. Sea salt is our basic salt we use most often. Kosher salt used as basic salt but always used for salting meats. Flor de Sal our flaky finishing salt. Sea salt and kosher salt can be used interchangeably as long as your scale them. Due to the difference in sizes sea salt will be saltier for the same volume. Shouldn't matter if you salt based on taste. The finishing salt is just used to top a dish for texture. We never use a shaker on the table but if we need some more we use the flaky Flor de Sal
I don't have one specifically, but I do tend to use one whenever I see it in food places. The salt I get at stores already has the mini holes, if that counts.
Always miss the opportunity to bae things up. Why salt shake when you can salt bae~