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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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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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