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I was noticing and thinking about something earlier today when it comes to food. In a lot of foods, in our quest to cut calories and fat, we’ve substituted astonishing amounts of salt for savory, for flavor that originally came from modest amounts of fat. Take a look at bacon, for example. Salty, to be sure, but savory even more so, which means you need comparatively little to make up that savory flavor. Take the bacon out of the recipe, any recipe, and you find yourself dumping in heaps of salt.
What really brought this to mind was noticing that the sodium on a lot of foods was way higher than seemed reasonable, especially for prepared foods. When I cook meals at home, I use salt, sure, but I also use higher fat items like butter, bacon, etc. as well as other, more expensive seasonings like fresh garlic, onion, and herbs. Prepared, manufactured foods probably go the lowest cost route and just dump the salt in instead of richer, tastier, more costly ingredients.
In the coming year, as the economy continues to struggle, one of the best things in the world you can do for yourself is learn to cook reasonably well. Not gourmet, not master chef, just competent. Good enough so that when you go out for dinner, you’re more often than not disappointed, and the first thought on your mind is, “I could do this at home for half the cost and it’d taste better!” That’s when you’ve achieved competence. You’ll make tastier foods, you’ll save a ton of money, and you might even eat healthier, since 1 gram of bacon in place of 10 grams of salt is a fair trade.
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FAQs
"Bacon is just that perfect combo of the sweet, the salty, the smoky and the savory character. Within savory, you've got the cured meat ... the roasted browned fat. ...
What is a quote about salt in cooking? ›
Mark Kurlansky's quote, "Salt was the secret ingredient that made food taste extraordinary," perfectly captures the significance of salt throughout history.
Does rinsing bacon reduce sodium? ›
For a healthier bacon (and gammon), soak in water and rinse in hot water to remove some of the salt and remove the rind to reduce saturated fat. If you want to have ketchup, mustard or brown sauce with your bacon, check the labels first and choose the lower salt options as these can be another source of hidden salt.
Is bacon salty or umami? ›
All-Natural Bacon Is Full Of Umami Deliciousness.
Umami is a Japanese term for a flavor that is both savory and meaty.
What is the old saying about salt? ›
“He is not worth his salt” is a common expression. It originated in ancient Greece where salt was traded for slaves. Roman soldiers were paid “salt money,” salarium argentum, from which we take our English word, “salary”.
Why do chefs love salt? ›
When salt is used properly, it improves the flavor of your dish by reducing bitterness. It also increases sweetness, sourness, and umami. When used in higher concentrations, it can suppress the sweetness in savory foods while enhancing the umami profile.
What do chefs say about salt? ›
“Just a dash of salt brings all the flavors to the surface and makes them shine together,” said Pati Jinich, chef, cookbook author and host of PBS' “La Frontera.” ”Home cooks can be afraid of oversalting, but in many cases undersalting leads to food that's bland or lacks oomph.”
Is bacon high in salt? ›
Bacon has lots of sodium, cholesterol, and fat, all of which can increase your risk of heart disease. But bacon does have other nutrients, like protein, vitamins, and minerals. Just keep in mind that if you eat bacon, it's best to do so occasionally and in small amounts.
Are salty and savory the same? ›
Salty and savory are two distinctly different flavors, yet they so often occur together that they can be hard to define separately. Your taste buds can still recognize each distinct component of salty vs savory even if your brain blends them together into one delicious flavor.
Is bacon a salt meat? ›
The Difference Between Salt Pork and Bacon
Salt pork and bacon are both made from pork belly, and both are salted to cure the meat. But bacon gets an added step and spends some time in the smoke house, where it takes on its signature "bacony" smoked flavor.
It's a savory taste that is often described as "meaty" or "brothy." Umami is caused by glutamate, a type of amino acid. Glutamate is found in many foods, but it's especially abundant in bacon.
In the coming year, as the economy continues to struggle, one of the best things in the world you can do for yourself is learn to cook reasonably well. Not gourmet, not master chef, just competent. Good enough so that when you go out for dinner, you’re more often than not disappointed, and the first thought on your mind is, “I could do this at home for half the cost and it’d taste better!” That’s when you’ve achieved competence. You’ll make tastier foods, you’ll save a ton of money, and you might even eat healthier, since 1 gram of bacon in place of 10 grams of salt is a fair trade.
