Quote:
Originally Posted by Fire Me Boy!
Cooking low sodium, acid (vinegars, lemon juice, etc.) is your friend. It's a common replacement, and you'll be amazed how it plays the part of salt quite well. I also tend to amp up the spices - garlic, chiles, etc. A squeeze of fresh lemon or lime on a steak is great, btw. Very Tuscan.
But for me, I don't cut the salt out completely. I just use less than half what I normally would. Makes it so you still get a lot of the effect. Under seasoned is better than not seasoned.
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Yea I do most of that already. I think it's why over the past few years and living in Arizona that I really enjoy spicy now. Peppers of all kinds especially to add flavor without sodium.