Ann_T

I don't. I couldn't ever see the difference whether I did it or not. Maybe @Ann_T has a different experience? I agree with Kim, I never noticed a difference. And since I don't care for vinegar, and I admit it might be just my imagination, but I can taste the vinegar.

Day off and I didn't feel like going out so I pulled oxtails out of the freezer for last night's dinner. I had everything I needed to make one of my favourite dishes. The oxtails are browned and then braised om a wine sauce. (wine, beef broth (salt free) onions, celery, garlic, bay leaf, black pepper, a squirt of tomato paste, and fresh rosemary) Served with mashed potatoes and buttered peas. This was another low salt dinner.

Thanks Kim. Yes, I bring the water to a boil, turn it down to a low simmer, break the egg into a small cup, give the water a swirl and slip the egg into the water. Swirl again, moving the first egg over and slip the second egg in.

Last night's dinner. Chicken Perigord. A dish I have been making since 1989. A mushroom duxelles is stuffed under the skin of boneless chicken breasts. It is also a wonderful dinner party dish because the chicken breasts can be boned and stuffed in advance and cooked just before serving. Source: Lucy Waverman - Seasonal Canadian Cookbook.

The little beef roast that keeps on giving. Moe had a beef dip sandwich for breakfast. On a mini baguette.

Last night's dinner. Grilled spot prawns with linguine, garlic and lemon and rapini.

I think that 90% of the time when Moe requests a roast beef dinner he is actually thinking about the leftovers and his breakfast the next day. One of his favourite breakfasts is scrambled eggs and roast beef and gravy. One of the Italian restaurants in the Sault, back 25 years ago, served a buffet on Sundays and along with Italian items, there was always a hip of beef with Yorkshire pudding, gravy etc and he would have it with scrambled eggs.

I love this picture. Especially all of the garlic hanging. Simple roast beef dinner on a worknight. I skipped the Yorkshire puddings this time.

Halibut pan roasted and finished in the oven. Served over rappini with roasted potatoes and a little beurre blanc sauce.

My favourite scrambled eggs is with tomatoes. Moe's breakfast. Poached eggs on toasted baguette.

Matt saw your picture and really likes the idea of your blueberry lemon sourdough loaf. I baked another batch of mini baguette/sandwich size this morning. The dough had been in the fridge since Tuesday morning. It was also started with a pate fermentee and I had reduced the additional salt in half of what I normally use for a 1000g batch. The dough rose in the fridge and was hitting the top of the lid of a 6L container. I was thinking of taking it out last night and leaving it on the counter until 3 or 4 this morning. But that wasn't going to work. So I just pushed it down a little in the container and left it until just after 3:30 this morning. Divided and preshaped at 4:00 and finished shaping before 4:30. Bread was out of the oven by 6:30AM. I'm thinking that the pate fermentee is what is making the dough more active. So next batch, I might either skip the addition of yeast to the new batch or just give it a pinch and see what happens.

Split one of yesterday's mini sandwich baguettes and made Moe a tuna sandwich for breakfast this morning. Still getting tomatoes from our garden.

Stir fry for dinner last night.

Another batch started with a pate fermentee and left in the fridge for a 48 hour cold fermentation. Taken out around 4:00 AM this morning. Because the dough had already risen in the fridge and was at the top of the 6L container, I divided and shaped right out of the fridge. Left to proof and baked mini baguette sandwich size buns. Edited to add:

@Katie Meadow, I agree. I have always in the past seasoned while cooking, but since we started on this reduced sodium way of eating, I use salt as a finishing touch. It is more noticeable that way. And you need much less. Moe so far seems to be adjusting well. Better than me.

I would love these for breakfast. Last night's dinner. Grilled chicken breast with a side of Linguine in a tomato basil cream sauce.

It is recommended along with salt to also avoid foods with MSG.

I'm trying to find options without MSG.

I added a gram of yeast to the 1000g batch. In that video you linked to, he actually used a lot of yeast in a very small batch of dough. I think it was 3g in just 250g of flour. That would be the equivalent to 12g in 1000 grams of flour. I typically use 1 to 2 grams in 1000g of flour.

It definitely is.

@rotuts, I'm always skeptical of health claims. But if it adds a "salt" taste , to enhance a dish, I'll be happy. Although I must say, I'm not holding out a lot of hope.

@Okanagancook, I've ordered some. And I'm hoping that it just adds mostly a "salt" taste. Almost every salt substitute is a combination of herbs and spices. Which is fine, if you are looking to add lemon and garlic, or a tex mex seasoning to whatever you are cooking. BUT, if you want just a little salt to enhance the flavour of something that you already have the flavour profile you are looking for, none of the other substitutes I have found work for me.

First bread made with a Pate Fermentee. The two rounds were baked in Dutch ovens and the Batard in the spun iron Cloche. There was a fourth piece of dough that I saved for Matt to make one of his pizzas. I have a second batch in the fridge and another Pate Fermentee ready to go for another batch of dough. Edited to add crumb:

Host's note: This post and the subsequent conversation were moved from the Dinner topic. Thank you @billyhill. I made a recent blog post on our new way of eating. Moe has some kidney issues that requires a lower salt diet. The only changes I have made to our diet is to greatly reduce the salt. Other than that I intend to continue to make meals that we both enjoy. All of our meals in the last two weeks have been reduced or no salt. Saturday`s dinner was our first roast chicken dinner on Moe`s low sodium diet. Traditional with mashed potatoes, gravy, rutabaga and something green, brussel sprouts this time. I seasoned the gravy with sage and fresh thyme and pepper. And the mashed potatoes were mashed with milk, unsalted butter and pepper. Gravy and mashed potatoes definitely suffered without salt. The only salt was a tiny sprinkle at the table. I must confess that Moe is adapting better than me. Last night I made one our favourite ``diner`meals, with leftover chicken breast - hot chicken sandwiches with double fried fries and salt reduced canned peas. Has anyone tried Green Salt?

I started a levain yesterday and it went into the fridge. Taken out this morning and added to a 1000g batch of dough. I`m going to pinch off a piece of this batch and start using the Pate Fermentee method going forward.