Sodi(minim)um

-Michael

Salt is important. It’s tasty and it pulls a lot of weight in convincing various ingredients to be friends with each other. However, I don’t use it nearly as much as most Americans. My husband got used to eating low-sodium meals when living at his parents’ house for a while, and so I got into the habit of low-sodium cooking to match his taste. This means we both are much more sensitive to salt and more keenly aware of its presence in most meals. Recipes usually call for salt to taste, and that will definitely be the case with most of my recipes–the amount that I include in ingredients list will need to be taken, well, with a grain of salt.

This only applies to cooking, not to baking. As far as I understand it, the chemistry behind baking is much more exact than in cooking and is much less forgiving. I always follow and will always give exact measurements for baked goods, even the salt.