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Adding Flavour Without Salt

It's all too common to grab for the salt if your soup or sauce is lacking. I rarely find the need to do this, though.

There are far better ways to elevate the taste without increasing the sodium level...

1. First, start with lots of ingredients for your stock. Bones, veggies, and lots of herbs will give you a good starting base.

2. Use reduction to increase flavour. By reducing your soup or stock by half, you will have already doubled it's flavour.

Make sure you don't add any salt before reducing, it will become as concentrated as canned soup.

3. If it still needs a "certain something", try a few drops of quality wine, lemon or lime juice, or your choice of vinegar.

If after these steps it still needs salt, it sure won't be much :-)

Reductions- The Simplest of Sauces

OK... You've browned off your meat (steak, chicken, pork loin, etc.) in your saute pan. It's nearly ready to serve.

Now, what are you gonna do for a quick sauce?

Try this, it'll work everytime. Place your meat in a warm oven for 5 minutes and:

1. Add a tbsp. of oil or butter to the pan (stock for the diet conscious)
2. Toss in a little finely chopped onion and garlic.
3. Saute for a couple minutes.
4. Add 1/2 cup of white or red wine (or cider, fruit juice, etc.)
5. Bring to a boil until it becomes a thin syrup (about 3 minutes)

You now have a great sauce with BIG flavor for your entree!

This makes enough for 4 servings.

See... I told you it was simple :-)

Other Assorted Tips:

Instead of salting gravy, enrich both the gravy's color and flavor by using a little soy sauce.

Too salty: Add cut raw potatoes to soups or vegetables and then discard once they have cooked and absorbed the salt.

A teaspoon each of cider vinegar and sugar added to salty soup or vegetables will also remedy the salty situation.

Pale gravy may be browned by adding a bit of instant coffee straight from the jar. No bitter taste, either.

Ice cubes will eliminate the fat from soup and stew. Just drop a few into the pot and stir; the fat will cling to the cubes; discard the cubes before they melt. Or, wrap ice cubes in paper towel or cheesecloth and skim over the top.

If your stew is slightly burnt, milk will take the burnt taste out.

When reheating soup, use a double boiler. The hot water in the bottom part of the boiler does the trick with no burned or boiled over soup.

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