Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [sodium]

13 questions
30
votes
9 answers

What are some good substitutes for salt for those on low sodium diets?

I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high. Salt is such a common part of cooking, and it's especially difficult to cook Asian-style food without a lot of salt due to its reliance on salty sauces…
LeopardSkinPillBoxHat
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13
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4 answers

Is MSG necessary or what to replace it with?

I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came across this recipe for spinach soup that calls for 1/2 teaspoon of MSG. This got me…
Kyra
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8
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12 answers

Low-sodium alternatives for Asian cooking sauces?

I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, etc.) are extremely high in sodium. Is there any alternative that can replicate the flavor…
EmmyS
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6
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3 answers

How much salt is absorbed by meat during brining?

Has anyone created a table of sodium absorbtion during brining vs. other contributing factors such as brining time, meat type, salt ratio, etc. I'd like to be able to compute how much sodium is absorbed in a cut of meat during brining.
Jeff Axelrod
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5
votes
6 answers

How can I make low sodium (140mg or less per serving) pancakes / waffles?

I work with heart failure patients who have to limit their sodium intake, but still would like to enjoy some of their favorite foods. How can I reduce the sodium (to 140mg or less) in pancakes and waffles?
Theresa
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4
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5 answers

Is all sausage considered a "Processed Meat"?

Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective. Then I read that Sausage is a processed meat, which, makes sense. Is all Sausage…
Mark Rogers
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2
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2 answers

Why using ammonia bicarbonate and baking powder for deep fried bakery product?

This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my experience, the recipe used 2 kinds of raising agent: ammonia bicarbonate baking powder (they…
NasiGudeg
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1
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1 answer

What kind of reaction when you combine sodium bicarbonate and sodium acid pyrophosphate?

Is it a single reaction slow raising agent? It only activates when on a heat right? My product is a Chinese fried dough known as youtiao... And also going to add with ammonia bicarbonate
NasiGudeg
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1
vote
1 answer

Amount (percentage of sodium in meat being cooked) of sodium left in water (broth) after cooking meat

On a low sodium diet (AFib and Congestive Heart Failure)- cooking stew- want to use the stock as a broth substitute- how do I figure the amount of sodium from the meat left in the broth?
Dorothy
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1
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1 answer

Does washing kimchi with water reduce the sodium content much?

Does washing kimchi just before eating it reduce its sodium content much, or do I have to put it in water overnight or several days?
Jisang Yoo
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1
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1 answer

High sodium Udon noodles

I am on a low sodium diet. Does soaking noodles with too much sodium and dumping the soak water before cooking reduce the sodium level?
Paula Riggs
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0
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3 answers

Can a food contain 'extra' sodium?

I have always heard how food companies deliberately add 'extra' sodium to make foodstuffs like fried snacks and instant noodles addictive. But my question is, if I were to make the same food at home, won't I add an equivalent amount of sodium to get…
Sam
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1 answer

Low-sodium Thai Dishes

I need to cook dinner for a group that includes someone on a strict low-sodium kidney recovery diet. I'd really like to prepare Thai food, since she hasn't been able to go to a Thai restaurant since she developed health issues (for obvious…
FuzzyChef
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