A question about salt ...

[SusanL]

I made the July 04 recipe for Herbes de Provence-Crusted Lamb Chops but I substituted pork chops. Great recipe but it call s for 2 T Dijon Mustard and 1/2 t Kosher salt. As I went to put in the salt, I stopped, it seemed to be too much salt. The recipe was excellent and very quick to make, a repeater in this house. Does that seem like too much salt to you? (Maybe I made the mistake of trying the coating before putting it on the pork?) Anyone else tried this recipe or have the same concerns??

[blazedog]

I haven't made the recipe but 1/2 teaspoon of kosher salt for what I assume to have been a coating for four chops doesn't seem excessive to me.

Kosher salt is bulkier than table salt so the amount of actual sodium would be somewhat less than table salt.

I watch my salt intake but I do this by very rarely eating processed foods -- the amount of salt used in cooking and at the table (for people with who aren't insane :D ) is not the problem - it's the hidden salt in processed foods that people aren't aware of just as it is hidden sugar that is the source of American's huge intake of sugars.

That said, if one is truly on a restricted salt diet, perhaps this wouldn't be the recipe to try.

[SusanMac]

Unless it's for a brine or baking, I always think salt is really to taste. So I never follow the recipe or even measure my salt. I simply use a small amount, then taste at various points throughout cooking. Along with Blazedog, I only worry about my salt intake from processed foods. Same with sugar

[SusanL]

I personally think that Dijon mustard is salty in itself. Therefore adding the kosher salt put me over. Thanks!!

[sneezles]

Originally posted by SusanL
I personally think that Dijon mustard is salty in itself. Therefore adding the kosher salt put me over. Thanks!!

I agree with you on the Dijon mustard and I always reduce any other salt in a recipe using dijon.