Comments on: The Salt Guide – Types, Uses, and Conversions

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 16 Apr 2024 12:26:46 +0000

In reply to Schane.

Well I’m on the east cost and I use Morton primarily! But that’s interesting, I hadn’t heard that before.

By: Schane

Schane — Mon, 01 Apr 2024 17:14:15 +0000

I find if I can’t see anywhere in the cookbook that they use diamond or Morton’s kosher salt. I just rely on what part of the country they’re from since the East Coast primarily uses the diamond kosher salts.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 02 Mar 2023 15:30:37 +0000

In reply to Janie Teague-Urbach.

Hi Janie! I’m not an expert on salt alternatives and that area of nutrition, but I do have some ideas. I think some sweet things are “just sweet” and lack other flavors. Think sugar cookies. But other sweet things have cinnamon and nutmeg, or lemon or orange, or a high fat content, that can add some interesting flavors and textures. I think you may want to focus on those kinds of recipes. I love doing oatmeal by sautéing apples in butter, cinnamon, and sometimes nutmeg, then adding the oats with water and a pinch of salt (which can be left out) and cooked that way. The spices, apples, and fat from the butter all help add a lot of flavor. You may want to also consider lessening the salt in sweet things by omitting it in the recipe (unless you are baking something finicky that needs salt to work), and instead using a finishing salt like Maldon to help bring a very fresh and potent salt flavor without having it permeate the entire thing. Hope that helps a bit, and it may be worth running these ideas by a nutritionist or doctor <3

Thank you for your kind words about my recipes, and I'm sorry to hear about your husband. Sending you strength ❤️ -Elizabeth

By: Janie Teague-Urbach

Janie Teague-Urbach — Thu, 02 Mar 2023 15:24:22 +0000

i have to cut way back on my salt, as my blood pressure has shot way up. I am limited to 1/2 the reccomended daily amount. As you pointed out, that is really difficult if you buy processed foods. For savory dishes, it’s not so bad, I use Mrs. Dash or Bell’s seasoning or other saltless spice and herbal mixtures and lemon juice as you suggest. My problem is things like hot cereal. Without the taste of salt, they are really bland, most of them. I use coconut sugar and that helps a bit – it adds some flavor. But do you have any ideas for substitutes for salt in sweet or at least not savory disthes?
Thanks, you are my go to cooking person as I am new to this. My late husband was an awesome cook and I didn’t need to, but he also liked your recipes, although he didn’t NEED them like i do.

Janie

By: Elizabeth Lindemann

Elizabeth Lindemann — Sat, 07 Jan 2023 13:16:11 +0000

In reply to Rebecca.

It could be that the flour you used was a bit “thirstier” and required more water, or that it just needed a bit more mixing. You did right by adding more water! Hope it turned out well for you.

By: Rebecca

Rebecca — Tue, 27 Dec 2022 14:11:57 +0000

Hi, I followed the recipe exactly as stated but I did not get a sticky dough. I had to add water….it is sitting covered for a couple of hours before I can bake it. What happened?