"Alan" wrote in message
...
In message , Arfa Daily
wrote


We actually own a family food business,

That's the problem with too much salt in food. People in the business are
addicted to salt and tasting it all day doesn't give them salty "hit" so
they always add a bit more... and then a little bit more ...and then a
little bit more. Like all drug addicts a reasonable amount doesn't satisfy
their cravings.

Perhaps those in the business shouldn't be the ones deciding how much salt
is included food?

and a lot of rubbish is spoken about the adding of salt, mostly by people
who think that they understand all about health.

It's not about health it's about taste.

The addition of salt is pretty much essential to much food, in order to
season it. This is not about tasting the salt, but 'bringing out' the
flavours of the other ingredients. A lot of food that you get in
restaurants these days, is bland, because it is being cooked by people who
are not proper chefs / cooks, and don't understand the concept of
seasoning.

If the food tastes bland it is because it is bland in the first place, or
of poor quality. Modern processing of food doesn't let flavour mature. It
is no longer permissible to hang meat in the traditional way. It now has
to be kept chilled within an inch of its life. Fruit and vegetable
varieties have been bred for their "class 1" looks rather anything to do
with taste.

Adding salt doesn't improve ingredients, it just disguises the fact that
many people in the food business use the cheapest ingredients they can get
hold of .

They think that they are being 'healthy' in their cooking by not adding
salt, but actually, all they are doing is turning out inferior tasting
food. Just look on any of the cookery competition programmes that are on
TV these days. The contestants are continually being admonished by the
proper chefs who are judging their food, for it not being seasoned
correctly. This is usually met by a totally blank look from the
contestants.

Professional TV cooks are part of the problem. They are also addicted to
the overuse of salt. The blank looks by the contestants are because they
don't believe that anyone would want to make food so inedible by the use
of so much salt.

For those who like salty food the salt can be added after cooking.

It's the lifestyle that goes with it that causes it to be so. When we
were kids 40 years or more back, we all used to eat butter, cream, pork
and beef dripping, bacon with fat on, pork with fat on, drink full cream
milk and so on.

The average Mcdonnalds 99p meal contains the same amount of fat and salt
as a family's fat and salt ration for the week 40 years ago
--
Alan
news2009 {at} admac {dot} myzen {dot} co {dot} uk

All of which actually shows that you know absolutely nothing about the
production of food, and seasoning it properly ...

The salt cannot be added afterward, because then, what you taste is salt.
Seasoning, as I said, is not about tasting salt in the food. It is absolute
nonsense to suggest that professional and trained cooks are addicted to
salt. It's just that they have a trained palate, which you obviously don't,
and understand the importance of the use of correct levels of salt, to
properly bring out the flavours of the other ingredients. Bland tasting food
is not necessarily because inferior product is being used to make it. We use
only top quality produce, but with some items, no matter how 'strong' the
primary flavours of the ingredients are, without proper seasoning, the
finished product can still taste 'flat' or 'uninteresting' or sometimes,
plain bland.

Arfa