You Are Using Salt Incorrectly
by Sabrina Dawkins
You’ve been using salt improperly. Salt should bring out the flavors of the foods you are eating; you should not taste the salt itself. Therefore, sprinkle a little salt in the pot—only a little—during the cooking process and only to subtly bring out the flavors of the foods you are cooking. If you can taste the salt itself, you have added too much. A small amount of salt added during the cooking process goes a long way. There is no need to add more salt after the food is cooked. People consume way too much salt by sprinkling a lot of salt on their food after it has been cooked. They sprinkle the salt on and continue to sprinkle it on until they can actually taste the salt. But, again, if you can taste the salt, you have added too much. You should only taste the various flavors of the foods. The flavors should “pop” more since you’ve added the salt. But the salt itself should go unnoticed.
Consuming too much sodium can lead to high blood pressure. It’s best to make your own food from scratch; then you can control how much sodium is added. I make my own food, so when I rarely go to restaurants with family members, the food is always too salty. The body can become used to consuming too much salt; you might have to train it to taste and enjoy the actual flavors of the foods, accented by the sprinkle of salt during the cooking process, instead of the overpowering taste of salt itself. It’s like listening to quality music: actual musicians play instruments. You have to get used to listening to the various instruments working in harmony to produce a piece. You want to hear all of the different instruments clearly. You don’t want one instrument to overpower the other instruments. Salt is that dominant instrument that must be tamed to do its proper work in the background, propping up all the other flavors so that they work in harmony to produce a balanced meal as salt disappears from detection.