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We are constantly exhorted to reduce salt, which is a good idea. However, soya sauce, while not salt, is nonetheless salty and goes further than the quantity of salt it contains would in seasoning food. A solution to this would clearly be a saline one, allowing food to taste saltier than if sprinkled
with grains of salt - it would be easier to taste the salt in solution than if it started off as crystals. To reduce salt consumption still further, a mechanically operated spray would make it possible to provide the minimum necessary quantity of salt, as a solution, by gently misting one's food with brine. It would also be reminiscent of the sea.
A misting salt cellar could be cleaned easily by immersion in fresh water.
Reminds me of this
http://webster.stat...010705saltbrine.pdf
[Shz, Dec 21 2005]
[link]
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Complete with Gale Force 9 winds? |
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Havent seen you around in while, 9/10ly. |
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Ever lie by your window on a stormy day at the beach? Its the best salt lick ever. But its for the nose and eyes. I guess I prefer salty air over food with salty air on it. Bun. |
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There is a big taste difference in unsalted butter from the salted type … with just about 100mg Sodium present per tablespoon of butter compared to 900mg Sodium present per tablespoon of soy sauce. |
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Thanks for the vote, [DesertFox]. I haven't been around much because i felt i was in danger of becoming inane and also my mother in law died. |
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Changing the subject rapidly |
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Great idea. Water can contain huge amounts of salt so it would work very well. It may also avoid over doing particular chips (fries for the Manericans) which can easy happen with normal shakers. |
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Only problem is; would it make food too soggy? |
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I can see this in a spray bottle. Why the cellar? |
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It needn't make food too soggy because something like soya sauce doesn't if added in sensible quantities, and that'd be all that's needed.
[DrCurry]LOL. |
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