FDA’s plan to cut excess salt draws sharp criticism, unlikely supporters

On Wednesday, the Food and Drug Administration released a draft voluntary guidance for the food industry aimed at phasing out excess salt in processed and commercially prepared food over a span of 10 years. The move, which health experts say could save thousands of lives, has drawn mixed reactions from the food industry.

Source: FDA’s plan to cut excess salt draws sharp criticism, unlikely supporters

I think the Salt Institute’s opinion should be taken …with a grain of salt. 😉

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When Fancy, Expensive Salts Are Worth Using

European chefs like Ferran Adrià and Jamie Oliver have said that when it comes to salt, there is one to rule them all. It’s called Maldon.

Source: When to cook with fancy salt—and when cheap salt will do

I’ve had very good experiences with smoked salts.

Use Chickpea Liquid to Make the Fluffiest Egg-Free Pancakes Ever

Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.

Source: Use Aquafaba to Make Extra-Light, Fluffy Egg-Free or Vegan Pancakes

I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.

Make a Refreshing Michelada Right In Your Beer Can

Micheladas are not a challenging thing: Pour beer into a glass, shake in some hot sauce or sauces, squeeze in a lime, salt well. Everyone has their own way of doing it, their own set of ratios, their own sauce. I make mine in a can.

Source: The Mixed Drink You Can Make Right in the Beer Can

To makes things even easier, start with a beer that is already mixed with tomato juice (Sol makes one). I’m really not a fan of the Michelada, but I’ve seen people make them the way you describe starting with the tomatoey beer.

Teach Yourself to Love a New Food by Adding a Dash of Fat, Sugar, or Salt

A lot of times, people ask me how to acquire a taste because they want to learn how to like kale—or, even more commonly, they want to find out how to get their kids to like healthy foods. The truth is that we’re not genetically predisposed to dislike certain foods. In fact, we’re predisposed to like the majority of them (with the exceptions being bitter and ammoniated things because they can be hallmarks of spoilage or something that’s not necessarily safe). The problem comes with the messages our culture gives us about certain foods.

Source: Andrew Zimmern Explains How to Acquire a Taste

“Acquired taste” is the Stockholm syndrome of food 😉

I think it’s important to understand why you’d seek to acquire a taste.  I think it’s good to try, but also to be able to accept that if you don’t enjoy it?  Try something else.  It’s possible you’ll find what you like along the way.

Use Egg Wrappers Instead of Tortillas for Protein-Packed Sandwiches

I have a thing for pinwheel sandwiches; they’re just so pretty and such perfect finger foods. What if you could skip the tortilla or traditional wrap and use protein-loaded eggs instead? These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast or lunch.

Source: Recipe: Egg Wraps with Ham and Greens

Better yet – don’t use flour or cornstarch, but add a little bit of cream cheese and a bit of almond flour to do the same thing without cranking the carbohydrates back up.

  • two eggs
  • tablespoon of cream cheese
  • 1/2 tablespoon of the almond flour

Put it all in a small bullet blender, and blend the snot out of it.  Then pour into a large pan so it’s nice and thin. Adjust the ingredients to make it thinner or thicker, as needed.

Another good use, do the same recipe – add a 1/8th tsp of cinnamon and vanilla but pour in a smaller pan to make basically crepes that area fantastic replacement for pancakes that have almost no carbs in them or for use with sweet instead of savory.

Make a 3-Minute, 3-Ingredient Caramel Sauce in Your Microwave

This easy recipe gives you caramel sauce anytime you want it. Use it to make our Gooey Chocolate Microwave Mug Cake, or drizzle over ice cream, pancakes, or into your morning mug of coffee.

Source: 3-Ingredient Microwave Caramel Sauce

Why would you start with unsalted butter, only to add salt?  Control.  Consistency.  There’s no guarantee the right amount of salt is in the salted butter.

This Electric Fork Simulates a Salty Flavor By Shocking Your Tongue

Dousing every meal in salt might make food tastier, but all that extra sodium is eventually going to raise your blood pressure—giving you bigger problems than bland food. So researchers in Japan have built a prototype electric fork that uses electrical stimulation to simulate the taste of salt.

Source: This Electric Fork Simulates a Salty Flavor By Shocking Your Tongue

Does it have an MSG setting? 😉

According to most science, with some exceptions for people with a hypersensitivity, the salt & blood pressure thing isn’t true: http://www.scientificamerican.com/article/its-time-to-end-the-war-on-salt/

The other thing to consider about table salt is the amount of iodine that’s in it, as a preventative measure against iodine deficiency and gout.  That’s why some recipes specifically call for other types of salt, but as you can see – table salt should not be avoided entirely.