As fresh meat loves...

Salt.

I've just been talking to mevennen  about cooking a roast chicken (yum!). I'm a plain cook. That's not to say I can't cook more complicated dishes, but mostly I don't have time. My basic cooking method is: take meat (and vegetables), apply heat. That may be roasting, boiling, casseroling or braising, but it's the same basic principle. If I can do the vegetables in the same pot, so much the better. I love one-pot cooking. I've never been able to fathom out why they make casseroles in those tiddly tiny sizes, Even for two of us I use the biggest baddest casserole dish available,

And (raises hand proudly) I USE SALT IN MY COOKING!
With all the health gurus yelling about salt it's almost a sin these days. Well, buggrit! I like salt.

When it comes to roasting meat, I do excellent roast potatoes to go with it - always peeling and boiling the potatoes in salted water before roasting. It gives great flavour with beautifully crunchy outers and soft inners. Yum.

Daughter G and her new husband, I, are polar opposites when it comes to salt. She never puts in in cooking and (possibly because of this) he ladles it on at the table. When they taste my roasties both of them scarf them down with much lipsmacking. Last time they came up to visit she finally asked how I get such a nice flavour. Easy. It's the salt.

No amount of salt added at the table makes up for salt not used in the cooking. It's Just Not The Same.

The health fiends have completely spoiled a whole generaton's attitude towards salt. Unless salt is against doctor's orders there's really no need to treat it like it's poison and a little added in cooking saves a lot added at the table.

Rant over.

As fresh meat loves...

Salt.

I've just been talking to mevennen  about cooking a roast chicken (yum!). I'm a plain cook. That's not to say I can't cook more complicated dishes, but mostly I don't have time. My basic cooking method is: take meat (and vegetables), apply heat. That may be roasting, boiling, casseroling or braising, but it's the same basic principle. If I can do the vegetables in the same pot, so much the better. I love one-pot cooking. I've never been able to fathom out why they make casseroles in those tiddly tiny sizes, Even for two of us I use the biggest baddest casserole dish available,

And (raises hand proudly) I USE SALT IN MY COOKING!
With all the health gurus yelling about salt it's almost a sin these days. Well, buggrit! I like salt.

When it comes to roasting meat, I do excellent roast potatoes to go with it - always peeling and boiling the potatoes in salted water before roasting. It gives great flavour with beautifully crunchy outers and soft inners. Yum.

Daughter G and her new husband, I, are polar opposites when it comes to salt. She never puts in in cooking and (possibly because of this) he ladles it on at the table. When they taste my roasties both of them scarf them down with much lipsmacking. Last time they came up to visit she finally asked how I get such a nice flavour. Easy. It's the salt.

No amount of salt added at the table makes up for salt not used in the cooking. It's Just Not The Same.

The health fiends have completely spoiled a whole generaton's attitude towards salt. Unless salt is against doctor's orders there's really no need to treat it like it's poison and a little added in cooking saves a lot added at the table.

Rant over.