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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9235113" data-attributes="member: 19675">I’ve my now 2 decades (!) on a low sodium diet, I’ve found that for CERTAIN dishes, the only salt you REALLY need is at the dinner table.  And in those cases, the magic of coarse ground or flake salt really shines.  It’s a cooking secret you’ve seen applied but might not realize what’s going on.  How you chop something; how you add something to a dish can strongly affect the final dining experience.  One episode of Bourdain’s shoe made it obvious: if you chop something up finely, it diffuses throughout the dish, diminishing its individual impact, and allowing you to use more of it and letting you evoke different flavors.  In contrast, more coarsely prepped ingredient will have a bigger flavor impact when eaten, but won’t season the whole dish as much.Classic example in cuisine: creole cuisine seasoning technique is very much like European (especially French) cuisine- finely chopped, ground or puréed in order to present a uniformity of flavors.  Indian cuisine, OTOH, uses grossly chopped or even WHOLE ingredients that maximize the flavor impact of each bit of it- you KNOW when you’ve bitten into a whole black pepper kernel, for instance.On the steak, those big flakes or coarse grinds absolutely hit your mouth with an intense saltiness that you won’t get from the finely processed table salt you find in most places.Now, I can’t tell you with any certainty that I’m taking in less sodium using coarse ground/flake salt as opposed to traditional table salt, but I know I’m not repeatedly reaching for the shaker.</blockquote>

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