Salt is an essential component of cooking and in a professional kitchen, chefs are lucky enough to have a sous-chef to offer a second taste opinion. Whenever I eat out, it's one of the things I notice right away, because both under- and over-seasoning ruin the dish for me.
According to a recently released study by the Center for Science in the Public Interest, many restaurant chains are guilty of overloading their meals with salt, thus increasing millions of customers' risk of high blood pressure, heart attack and stroke, Nearly 85 percent of the adult-sized meals at 10 popular chain restaurants have more than the recommended daily limit for total sodium intake -- 2,300 milligrams, or roughly one teaspoon of table salt.
Most home cooks are keenly aware of the connection between excessive salt consumption and high blood pressure which results from the body's need to dilute high concentrations with additional water. As a result, home cooks tend to err on the side of caution and don't use enough salt to bring out the best of each dish.
So, how do you know if you're using enough salt?
Get Jennifer's smart seasoning and salt-busting tips after the jump.
I haven't added salt to food in 15 years. I have high blood pressure and don't want to risk any possible increase. Besides, a lot of food we eat already has enough salt in it and I haven't missed it. If I add anything at all, it's pepper or one of the many flavors that Mrs. Dash gives us.
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