Blogs

Research has shown that you can significantly reduce the amount of salt you put on your food by seasoning the surface, as apposed to internally. The work, which was conducted in 1986 determined that ##% less salt can be added to duck liver pate, than is seasoned internally. Their methodology and analysis seems sound. Question: Why, given the extensive focus on salt, have we not adopted a seemingly simple approach such as salting on the surface? I don't know the answer, but do know that there are probably a variety of reasons. Please share yours...