“Mise en place” simply translates “In it’s place”. This is an important cooking term and is used by all well trained chef’s and cooks. You’ll see this done on cooking shows in restaurant kitchens, bakeries, food trucks and hopefully your kitchen. Whenever you begin a recipe, you set out what what you will need, everything… Read more »
Category: Low Sodium Cooking Tips
Any idea what fond is?
This is a cooking term. The little browned bits on the bottom of your pan when cooking, is called fond. Deglaze the pan by adding a liquid. Usually something like (water, wine, juice, tomatoes, milk, broth or stock) to loosen those browned bits. Then continue by scraping them off the bottom (usually with a spoon… Read more »
Where Does Most Of The Sodium In Our Diet Come From?
Most of the sodium we get from our diets is not usually from the salt shaker, but from processed foods like canned foods, microwave foods and a really big source is fast foods. So to start lowering our daily sodium intake we must learn to cook differently. This means learning to cook from fresh ingredients,… Read more »
Raw Onion Adds Flavor & Crunch, But What If It’s Too Strong? Here is a tip
Raw onion, whether it sliced or diced, adds both flavor and crunch to fresh salsas, salads, sandwiches and burgers for example, but sometimes they are too strong. Tip: After you cut them, place in a sieve or colander and rinse briefly under the tap with cold water. The water washes away the strong sulfur juices… Read more »
If using butter, use unsalted butter instead of salted
Save on your daily sodium intake, just by using unsalted butter instead of salted. You can save quite a bit of additional sodium and it tastes better. You might not think this is a big deal but it adds-up, especially when cooking for holidays or special occasions. You will find most brands of salted butter… Read more »
Splurge! Start using a variety of colorful bell peppers.
Make your food more colorful. You’ve heard it said “We eat with our eyes first”. Sometimes we get tired of eating the same thing all the time. Just by adding more colors, the whole dish changes. Plus you are adding not just color but also flavor and nutrition. Try starting with colorful bell peppers. Instead… Read more »
Have You Ever Wondered Why Chickens Are Sold On Yellow Trays?
Since yellow trays today are associated with chicken and only chicken, this helps avoid cross contamination and helps with inventory control. But what prompted this color for chickens? Many associate yellow with baby chicks however you want yellow chickens for the best flavor and these yellow trays help reflect the yellow color. Look for yellow… Read more »
Mirepoix – Do You Know What This Is?
One of the most basic and most important flavor builders is a French cooking term or technique called a mirepoix. This one cooking technique will help you a lot to create more flavorful food. All of you should know about it and start using it when cooking, especially for a low sodium diet. What is… Read more »