Using Salt in Cooking

Salt is a flavor enhancer in most recipes. If you wish, eliminate salt from meat dishes, vegetable dishes, pasta, rice, soups, salad dressings, casseroles and more. (To make up for the missing salt, add additional herbs.) Salt can be eliminated or decreased in baked goods, but be prepared for flat-tasting cakes, cookies or pastries. Yeast breads are an important exception—salt not only adds flavor but controls the rising of the yeast and should not be eliminated.