I use season salt, kosher salt,sea salt and regular salt!

the other night I baked up some chicken wings, I was a little nervous, I used kosher salt, I was thinking I might use too much. But nope, just the right amount!

There have been times that I have made soup that I thought was going to be a flop and I added some salt and it tasted like a completely different soup!

In my opinion, salt actually enhances the other flavors. A little salt can make all of the other flavors just 'pop'!

I use it at the table so it ends up with less salt overall. :)

Since I have a nice bulk Amish store nearby now I buy sea salt, but still use little. High Blood pressure runs in my family.

Lisa @
http://hopewellmomschoolreborn.blogspot.com/

After my dad had a six-way bypass and was put on an extremely low-sodium diet a few years ago, the whole family has really focused on eating less sodium (which comes in more forms than just table salt - once you start paying attention to food labels you'll likely be surprised at how much hidden sodium you're taking in). Salt is one of those tastes that your body gets used to, so the more you use, the more you crave. I've really noticed, now that I have focused on cutting it back, how salty most prepared foods are, as well as most restaurant meals.

When baking, I will only use half the salt called for by the recipe (or sometimes less, if I think the dish can work without it - some can, but not all). When cooking, I rarely add salt to the dish itself, preferring to add it later at the meal, if I really feel like it needs it.

I love salt and recently discovered Redmond Real Salt that is produced locally and because it is Sea Salt it is natural and has lots of trace minerals in it. It's such a healthier option in my kitchen I and use it in everything and it tastes exactly like table salt except it is great for you to indulge in :)

What is a good use for Rock Salt? I was recently at a bulk food store and saw a little bag of this Rock Salt. It was pinkish in color. Now I'm afraid to use it! Any opinions?

I tend to put a little salt in certain things..not much though. You can always add more later.

I've been having a heck of a time trying to find the curing salt. It isn't in ANY of the stores in or around my area. I even traveled to KY to search for it. UGH I looked online to buy some, but they want more for shipping than they do for the salt. Do you have any regular pantry salt substitutes that you suggest?

It depends on what other spices I have used in what I am making.

I love sea salt. It tastes so much better than the salt made in the laboratory. I rarely use salt when I cook (old habits)but everyone is used to that and salts to taste.

Because I have a medical condition that prohibits adding sodium to my foods, I use Mrs. Dash and many other herbs in cooking, the only salt we use in cooking is baking,

Herbs add more flavor anyhow, but 10 years ago I would have argued that certain foods NEEDED salt.

I'm in baking school, salt is essential. :)

I use Redmond Real Salt (rock style, in a salt grinder) as an accent to cooking, but generally don't add a ton of salt to things. If it needs salt, I add a grind or two at the end and that's usually enough!

I rarely use salt while cooking, although I have it available for those who like to put it on their food. My husband was a BIG salt eater before we got married. A couple of my dinners and he learned that he didn't need to add salt. I use so many different seasonings and seasoning blends that I don't use it as a spice any longer. I don't remember when it started, I'm almost 43 now and I remember as a pre-teen learning to cook that I just never needed to add it to my foods.