Salt free cooking

[Milims]

My Dad has finally come out of hospital, but has been told that he has to have NO salt. So what are the alternatives for ensuring that food is flavoursome for all the family?

[greenorelse]

Engervita nutritional yeast flakes can add a 'saltiness' to foods. I can eat it out of the box with a spoon...

[Milims]

Thanks Susie. He's been told not to use Lo Salt - it's high in potassium - which he also has to avoid as his kidneys can't cope. I do tend to steam most of my veg anyway and like you say it doesn't need salt. I try to make my own stock most of the time and cook from scratch anyway, so that's not a problem - but what about stuff like bread and pastry?

[greenorelse]

Also, think about strongly-flavoured herbs: they can distract you from other bland-flavoured foods or complement them, depending upon what they are. Fresh mint on potatoes or peas, for instance; celery and fennel have that pungent flavour too.

We have a sprinkler of paprika always on the table for 'bite' plus a shaker of ground-up dried seaweed.

Fresh basil and coriander leaves in salads, yum. You know when you come across them!

[MKG]

I'd agree with celery, certainly. OH has high blood pressure, so I don't add salt to anything. However, I add a handful of finely chopped celery to most things, and it really does perk up the flavours.

Mike

[greenorelse]

Celery is usually bought in bunches, so prepare it how you like it and then freeze what you don't use.

[wabbit955]

follow a no/very low salt diet my self
was very hard for the first few weeks
added loads of spices and herbs to every thing
but now do not miss salt at all and anything with salt in it now taste very salty
my to boys did not even notice i stop useing it

[baldybloke]

I agree with the above and after a few weeks your tastebuds adapt. I very rarely use salt in any of my cooking and don't miss it at all.

[Marmalady]

I am the 3rd generation in my family to not use salt in cooking after my grandfather was put on a low-salt diet back in the 20/30's. Means I dont feel the need to "replace" it with anything -also means i can really taste it when eating dishes prepared by people who do use it a lot.

You will probably still need to add some salt to your bread - it is needed for the yeast to work/stop working properly (not sure about the exact technical reason) - but you might be able to reduce the amount from what is in the recipe. (though unless your Dad is eating several loaves of bread a day, he wont be getting more than a few grains per slice anyway)

Good thing is that food manufacturers are more conscious of salt levels these days so it is easier to find low/no salt versions. Bacon will have to be very strictly rationed tho!

[contadina]

but what about stuff like bread and pastry?

I forgot to add salt when making bread once and the loaf was fine in every respect other than it tasted as though I'd added sugar, even though I never add any sugar nor honey. It certainly wasn't inedible, and I'm sure your dad would get used to the taste of a slightly sweeter loaf, and, if you do add sugar when you make bread now, it might be worth omitting it in future.

[indy]

I would tend to agree with all the above, I have had to cook withut salt for many years now and you do get used to it, indeed I had a slice of bread at a friends house the other day and found the level of salt in it to be quite overpowering, I use a lot of herbs and spices and rather addicted to pepper

[wabbit955]

salt kills yeast
but dose strenghth the glutin in flour which makes it rise better and keep it shape
but it is not needed