Ready-salted restaurant meals – a pinch too far?

In some way I would prefer to order what I fancy without being given the salty (or cal-horrific details) because I don’t think that I go to the restaurant often enough for it to affect my health, and I want to take time off from time to time, be free of the nutritional obsession that seems to possess most of us at times.

I must admit, however, that knowing the salt content of the sauce on an otherwise delicious steak I had recently could perhaps have given me a clue about just how salty it was going to be, and I would have order something else. The sauce was so salty it ruined the dish, really. (Before you ask, I was a wimp and I didn’t complain…)

My bugbear is salted salads – why would anyone pre-salt a salad for you??!! ‘Ready-salted lettuce? No thanks! There is always the option for salt-lovers of adding salt (and I mean ALWAYS – cafes, takeaways & posh restaurants alike) but you really can’t take it out!

I hate salted vegetables – generally it ruins their flavour. If this is what we feed children I’m not surprised they so often don’t like vegetables. Without salt many vegetables are sweet. Steamed they have even more flavour.

I like unsalted butter too.

I’m not saying I don’t like salt. I do. I will add it to the new potatoes on my plate with the butter.

Please don’t put it in because as someone else has already said YOU CAN’T TAKE IT OUT.

I agree with both Kat and lessismore above – it just doesn’t make any sense to sprinkle salt on top of something – a diner can always sprinkle it themselves when it comes to the table, but try picking salt off the top of a plate of chips!

I’m often quite surprised to see other people adding salt to water before they cook vegetables in it, or adding lots of salt to a soup or a sauce. Admittedly I’m not the best cook in the world, but I very rarely add salt to anything I cook, and it tastes fine to me.

I think Nikki makes a good point – just like many flavours, diners become accustomed to salt and that’s when they start to miss it. I have *never* cooked with salt unless it’s specifically stated in a recipe and find I’m quite sensitive to salty dishes. Yet I know many people who add salt to all their food without even trying it first.

I remember buying a Marks & Spencer’s primavera pasta sauce some years ago. I then added more peas and more peas and more peas until the whole pack was in there and it didn’t taste salty any more. I wonder how salty I’d find it now, several years on.

I also find that some pies eg chicken and vegetable are really only edible because of all the unsalted vegetables that we eat with them. I suspect it is the gravy that is oversalted.

We have a local carvery which has the most wonderful local Devon beef. It was completely ruined by the gravy, I think they had cooked it using salt water. Even more amazing are the number of customers who liberally sprinkle their meals with salt without even tasting the food first.

On a positive note, we were in the restaurant of the Lakeland flagship store in Windemere last week and they offered a bowl of crispy French fries without any salt. Simples

Smiths crisps were good with the little blue bags – at first just twists – of salt.

I guess some marketing person then realised that if you salt everything people are likely to drink more.