I do that too, fwiw, but it's effectively an old wives tail by all accounts. There is some scientific basis in the theory - there'll be a half degree Celsius rise for every 58 grams of salt dissolved per kilogram of water according to the boffins, but the pinch or two you add will make approximately fuck all difference.A few real world tests, adding way more than you'd add normally, will show only a marginal difference in boiling times.
How much salt do you use?
- Thread starter Epona
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I do that too, fwiw, but it's effectively an old wives tail by all accounts. There is some scientific basis in the theory - there'll be a half degree Celsius rise for every 58 grams of salt dissolved per kilogram of water according to the boffins, but the pinch or two you add will make approximately fuck all difference.A few real world tests, adding way more than you'd add normally, will show only a marginal difference in boiling times.
_angel_
.
In the house I never, ever use it to the point of not actually knowing where it is (I bought some salt last year to clear the icy paths with!)
If I'm in a chippy I might add some - that's about it.
Having said that I use soy sauce to flavour stuff like pasta, that's the same as putting salt in.
I'm sure my intake of processed foods/crisps more than adequately accounts for my salt intake.
If I'm in a chippy I might add some - that's about it.
Having said that I use soy sauce to flavour stuff like pasta, that's the same as putting salt in.
I'm sure my intake of processed foods/crisps more than adequately accounts for my salt intake.
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
Sorry but I don't know where you get that information. 6 slices of processed white bread contains around 3g of salt, which is nowhere near the weekly advised limit for a healthy adult, and is within my own limits also.
pogofish
Testicle Hairstyle
In a good quality industrial loaf that has been through some sort of proper raising & proving maybe but the more average/cheaper stuff can be much higher in salt - Because of the hard fat content.
That will also probably be expressed as 3g of sodium - you need to double it (roughly) to get the amount of salt used. Compare that to proper bread where the salt content for the entire loaf is often in the 1.5-2g range.
The gory details of the Chorleywood Bread Process have been up here enough times before.
Or are you in the US? The process most popular there does use a great deal less salt but still more than a properly made loaf.
That will also probably be expressed as 3g of sodium - you need to double it (roughly) to get the amount of salt used. Compare that to proper bread where the salt content for the entire loaf is often in the 1.5-2g range.
The gory details of the Chorleywood Bread Process have been up here enough times before.
Or are you in the US? The process most popular there does use a great deal less salt but still more than a properly made loaf.
psycherelic
I'm not an old hippy!
Far too much 
Don't really eat ready meals, but use quite a lot in cooking and have crisps too often and chips too often, I really like salt
Don't really eat ready meals, but use quite a lot in cooking and have crisps too often and chips too often, I really like salt
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
The highest of the supermarket pre-packed loaf tests by Which? worked out at 8.8g of salt in an 800g loaf (Morrisons granary, Tesco granary, Sainsbury's white sandwich and Morrison's white sandwich). If these tests are wrong, please provide a link to more accurate tests. Given that the daily recommended max of salt is 6g per day, I'd be in trouble if I were eating a loaf a day, but 6 slices a week isn't raising any flags with me.
pogofish
Testicle Hairstyle
If everything else is fine then 6 slices a week won' make much difference but I've read much higher levels than that - 14-16g in some. I'm in no position to link anything just now (pda in pub).
I think you will find that there has been a rethink on salt intake in the last year or so & 6g per day is now thought to be far too high.
I think you will find that there has been a rethink on salt intake in the last year or so & 6g per day is now thought to be far too high.
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
Yeah I reckon 6g is a bit much! If you do have a link when it's convenient I'd be grateful cos I've not seen actual test results that high and I do tend to respect the Which? reports which give the highest of each test sample, but if you have any other figures to hand they would be welcomed, I like to get as much info as poss
ETA: And yes there is way too much salt in bread anyway. The best of that report was Asda granary tin, which at its highest was 4g per 800g loaf which is much lower. Pity I can't eat granary or I'd switch to that based on those figures.
Shippou-Sensei
4:1:2.5
all of it
it's quite possibly due to my lack of smell meaning that saltyness is esential to my concept of flavor
the thickening of the blood is possibly why i can wear shorts in winter
it's quite possibly due to my lack of smell meaning that saltyness is esential to my concept of flavor
the thickening of the blood is possibly why i can wear shorts in winter
Shippou-Sensei
4:1:2.5
get your own joke plagiarist
scifisam
deleted
Hardly any. I don't eat ready-prepared food at all, and habitually don't add any to cooking. I do have to remind myself to add it after cooking sometimes, though, because I actually have low blood pressure. I remember a couple of Germans in the uni canteen in Berlin once giving me a really long and angry lecture about how much salt I'd put on my food, to the point that they actually took my plate away from me - they just would not understand that salt is not bad for everybody.
We make our own bread, albeit with a breadmaker, and its recipes always insist on adding a tablespoon of salt to a mix, which seems a hell of a lot - will they still work if I just omit this, or massively cut it down?
That said anyone who eats chips or eggs without salt is mad
That said anyone who eats chips or eggs without salt is mad
Herbsman.
Nah Lotion, Pet, Nor Powder.
Get your own words, person who uses words that other people concocted.
Epona
Radar 2006-2020, Sonic 2006-2022, Jakey 2007-2024
My parents make bread quite happily without the salt using both their breadmaker and by hand, and also fiddle with all kinds of other bread recipes so experiment a bit to see what works best for youWe make our own bread, albeit with a breadmaker, and its recipes always insist on adding a tablespoon of salt to a mix, which seems a hell of a lot - will they still work if I just omit this, or massively cut it down?
That said anyone who eats chips or eggs without salt is mad
I do admit to liking a tiny sprinkle of salt on eggs, but don't have it because the cats almost always manage to do a raid on the plate within microseconds of me finishing to see if I've missed any yolk and salt is definitely bad for them!
Shippou-Sensei
4:1:2.5
nandeyanen?
Cloo
Banana for scale
As little as poss. Neither of us actually like the flavour of added salt - I season with pepper, if at all.
We tend to leave it out of recipes unless it's entirely necessary - the only time I use it is in curry recipes, as I've found that the salt is needed to bond the flavour of the spices together.
We tend to leave it out of recipes unless it's entirely necessary - the only time I use it is in curry recipes, as I've found that the salt is needed to bond the flavour of the spices together.
