That should technically work as well, since sugar also draws water out. It’s also a common tip in those recipes that use quick ‘caramelized’ onions, since it also browns faster than real caramelized onions. If you’re wanting to lower your sugar intake and aren’t worried about upping your salt (no high blood pressure, kidney problems, etc) then salt probably works better for drawing out moisture and getting cooked onions. But if you’re wanting the caramelized onion taste the trade off will be longer saute time to actually caramelize the sugars in the onion.
Yup. It’s always what one considers too much plus one more shake to season perfectly…but that still doesn’t stop me from under seasoning when cooking new dishes. Can always salt later.
i remain extremely unconvinced this is any better than people freaking out about fat back in the day.
You can’t take population-level recommendations and apply it to yourself as an individual, needs can vary HUGELY from person to person and if you keep finding salt tasty then for all you know you actually NEED that extra salt to be healthy and reducing your intake would be bad. There’s no one universal amount of salt that is healthy.
No one’s freaking out, just don’t eat too much. Many, many packaged things have a bunch of salt in them. And in general, it’s good to be aware of.
Salt requirements obviously vary from person to person and depend on your activity that day (losing it to sweat) etc.
You’re not gonna die from a bit too much salt every now and then.
But as all things: In moderation.
Just because the situation with fat was stupid (and, in my opinion, was because of marketing by vested interests to take the heat of sugar) doesn’t mean all health science is quackery.
“Too much salt is bad for you” isn’t a radical take.
If you can smell the salt, you might be using too much.
Why does it taste good starter pack.
Salt, sugar, fat, acid
And Umami
And my ass
I also choose Toaster’s ass.
Ooooh, mommy
Why am I tripping balls starter pack
Acid, Mushrooms, Ayahuasca, Ibogaine, DMT, Butter
All at once?
Yep, it’s a bit of a production, but a very memorable meal.
fat acid heat. Just missing sugar for the quardfecta.
I have so many sauces like this, works for many dishes. E.g. soy sauce, honey, rice vinegar, chili / ginger. Fat from whatever is sautéing rn
It makes the onions fry quicker in oil!
Cause it draws out the moisture
Oops I had been adding sugar.
Found the american
They said sugar, not corn syrup
You usually cook onions because they already contain a lot of sugar…
That should technically work as well, since sugar also draws water out. It’s also a common tip in those recipes that use quick ‘caramelized’ onions, since it also browns faster than real caramelized onions. If you’re wanting to lower your sugar intake and aren’t worried about upping your salt (no high blood pressure, kidney problems, etc) then salt probably works better for drawing out moisture and getting cooked onions. But if you’re wanting the caramelized onion taste the trade off will be longer saute time to actually caramelize the sugars in the onion.
Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.
I only use the LD50 but that’s mostly to stop people from getting seconds.
Not that it matters at that point but is it scaled to one LD50 per serving or nah?
It wouldn’t work well if it wasn’t.
Who needs to have functional kidneys anyway
I want some big, strong kidneys! Got to train them every day.
I started cooking for elderly people and I’m not allowed to use salt at all. But I’ll see them dumping salt on it at the table.
i’d assume this is still better because they clearly see how much salt goes on it
Yup. It’s always what one considers too much plus one more shake to season perfectly…but that still doesn’t stop me from under seasoning when cooking new dishes. Can always salt later.
Taste as you go!
Though I have definitely been caught out by salting it perfectly then it reduces and is then too salty.
Growing up my mom would tend to oversalt the food she cooked, which lead to me thinking most normal food tastes bland without more salt
This is probably a joke, but do try to limit your salt intake to something healthy: https://www.betterhealth.vic.gov.au/health/healthyliving/salt
i remain extremely unconvinced this is any better than people freaking out about fat back in the day.
You can’t take population-level recommendations and apply it to yourself as an individual, needs can vary HUGELY from person to person and if you keep finding salt tasty then for all you know you actually NEED that extra salt to be healthy and reducing your intake would be bad. There’s no one universal amount of salt that is healthy.
No one’s freaking out, just don’t eat too much. Many, many packaged things have a bunch of salt in them. And in general, it’s good to be aware of.
Salt requirements obviously vary from person to person and depend on your activity that day (losing it to sweat) etc.
You’re not gonna die from a bit too much salt every now and then.
But as all things: In moderation.
Just because the situation with fat was stupid (and, in my opinion, was because of marketing by vested interests to take the heat of sugar) doesn’t mean all health science is quackery.
“Too much salt is bad for you” isn’t a radical take.