Working With Your RecipesMany of your
favorite recipes are likely to be high in sodium, so here are a few tricks that can help
turn favorite recipes into low-sodium favorites. Choose those you will try:
Flavorings
- Use strong flavorings (fresh garlic, fresh horseradish, dijon mustard, curry powder,
cayenne pepper).
- Add spices at the proper time. (See section on timing.)
- Use cookbook recipes for ideas of how much of a spice to use. If no recipes are
available, start with small amounts. Begin with 1/8 - 1/4 teaspoon per pound of meat and
increase to your taste.
- Sugar brings out flavors like salt does. Try filling your salt shaker with sugar and
using it at the table. (Vegetables are very nice with a sprinkle of sugar.)
- Marinate poultry or meats overnight in a mixture of oil, spices, table wine, vinegar or
lemon juice.
- Two or three tablespoons of sugar can also be added to sauces. Tomato sauces, sweet and
sour, chili, and stew are all better with sugar.
- Add about two teaspoons of lemon juice or vinegar to your tomato sauces and stews.
Baking
- When baking, decrease the amount of baking soda and/or baking powder in your recipes.
This will affect the rising of the product. You can help overcome this by creaming the
solid shortening until very fluffy. Cream it again when the sugar is added. This will
create tiny air pockets and help the product rise.
- When baking, beat any egg whites very stiffly. If whole eggs are to be used, separate
the whites from the yolks. Beat whites until stiff; then fold in the other ingredients.
- Double the amount of yeast in whole wheat bread recipes. Shorten the rising time for
good rising without yeasty flavor.
- Make a substitute for buttermilk by adding two tablespoons vinegar to every cup of whole
milk.
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