NO. Salt is necessary for enhancing both flavors and textures as well as masking less agreeable tastes. Especially, in baking. It’s also vital for drawing moisture out of meats and vegetables. Lastly, salt tends to affect protein bonds in a way that results in more tender eggs and steaks.
Even a small amount makes a big difference in the ultimate taste of your finished product. The proportion added to most home cooking is negligible, and won’t remove much sodium from your diet. If you’re really concerned about high sodium intake, then cut back on processed foods like frozen entrees, condiments and canned goods instead.
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