Salt or no salt>? (healthy, cereal, boiling, recipes)

[Naturen]

Mostly I season in preparing the protein, and when the recipe is cooking (chilli, lentils, etc.). About the only thing that I don't season when I cook is pasta and rice.

[70Ford]

I can't remember the last time I salted something at the table.
Cook/prep as mentioned before.

[kaimuki]

I "pinch" sea salt while I'm cooking.

[chiroptera]

I once went three years without having salt in my house - typically I find the salt inherent in cheese, canned beans, canned tomato sauce, spice blends, stock and so on sufficient. I'm not a fan of salty foods obviously!

That said - I voted pinch.

[Honolulu21]

Originally Posted by TabulaRasa

Mostly during cooking/prep.

^^^^
This!

[jtur88]

I keep a jar lid of salt next to the stove, and whenever I need any amount, I finger-pinch it in as needed. I rarely consume anything ready-to-heat, canned or prepackaged, so I do lightly salt most things. If I feel a need for any at the table, I walk to the stove and get a pinch -- I don't keep any at the table..

I've calculated that what I consider a medium pinch of salt is 100 mg of sodium, so I can measure pretty accurately that way.

But the purpose of the poll is not about how much you use, but what is your preferred mechanical method of moving the salt from the bulk container onto the food.

[elnina]

That depends what I am salting: a soup in the pot - using a salt container, a soft cooked egg - fine shaker, a tomato salad - a salt grinder etc.

medium pinch of salt is 100 mg of sodium

That's rather a small pinch, because 1/4 tsp = 590 mg sodium (common, regular table salt)

[Debsi]

Pinch, kosher salt.

[ccm123]

Very lightly, or none at all.

[gentlearts]

I would rather grind sea salt onto whatever I am eating than use salt in the prepartion. Of course, there are some exceptions like pasta water and some vegetables, but I think I get more "bang for the buck' with salt if I put it on something I am about to eat.