View Full Version : Sea Salt
06-02-2007, 11:57 AM
I want to make several recipes that include sea salt, for example I plan to make Alissa's mushroom walnut loaf tonight for dinner & am wondering if I can do without the sea salt in all the recipes and still have them turn out. Is this simply just for desired flavor b/c I have always despised the taste of salt and anything salty and was hoping I could leave it out of all the recipes yet still have them turn out. Also, the recipe just ends buy saying blend in food procssor until smooth. Is that it? How do I serve it?
06-02-2007, 01:37 PM
Honestly, the purpose of salt is usually not to "taste" it. I can tell when a recipe is missing it because it will be less flavorfull. Adding it, just like adding agave to a savory pate, usually helps bring out the OTHER flavors.
06-02-2007, 01:40 PM
If you ever had any sea salt foods, and liked it, then add alittle. If you liked it without salt, leave it out or add kelp seaweed.
06-02-2007, 01:46 PM
I also believe Alissa adds a fair amount of salt because that is what folks are used to in their SAD/CRAP diets. I would say add a LITTLE, see how it turns out then you can judge other recipes whether to or not to. I actually have found that some of the recipes I've tried are too salty. And this is from someone as a kid would take the salt shaker and pour a little into my hand and lick it and then crunch on it - EEEWWWW!!!!
Or - now here's another thought - how about a drip or two of Nama Shoyu?
06-02-2007, 03:58 PM
Thanks I will expiremnt. Probably blend the recipe first and then sample it before adding any sea salt so the whole thing doesn't end up too salty. I just really enjoy plain bland foods (nothing salty, sour, or spicy) but I love SWEETS! I always have and I always will. Sweet fruits & raw deserts are my staples but I want more "go to" dinner meals besides a big green salad every night. Just in case I find someone to cook for someday haha.
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