Back again, Mr McGee, with a basic concern.
Sodium levels can be a valid concern for some people, as it is for myself, beyond the obvious consideration of taste. When cooking potatoes and pasta for instance, in salted cooking water to be drained, is there a formula for determining the absorption of salt in food?
As in X amount of salt added to X amount of water with X weight of food?
Sodium levels in salted cooking water
Started by
lovebenton0
, Nov 10 2004 07:56 AM
1 reply to this topic
#1
lovebenton0
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- participating member
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Posted 10 November 2004 - 07:56 AM
Judith Love
North of the 30th parallel
One woman very courteously approached me in a grocery store, saying, "Excuse me, but I must ask why you've brought your dog into the store." I told her that Grace is a service dog.... "Excuse me, but you told me that your dog is allowed in the store because she's a service dog. Is she Army or Navy?" Terry Thistlewaite
North of the 30th parallel
One woman very courteously approached me in a grocery store, saying, "Excuse me, but I must ask why you've brought your dog into the store." I told her that Grace is a service dog.... "Excuse me, but you told me that your dog is allowed in the store because she's a service dog. Is she Army or Navy?" Terry Thistlewaite
#2
Harold McGee
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Posted 11 November 2004 - 02:59 PM
I don’t think there’s any way to generalize about salt uptake into foods—it depends a lot on the food, exposure time, and other factors. Potatoes will absorb relatively little salt, and mainly at the surface, because it’s already mostly water; pasta will take up more because it’ll nearly double its weight with absorbed water that penetrates all the way to the center.
