If you can smell the salt, you might be using too much.
this post was submitted on 25 Sep 2025
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It makes the onions fry quicker in oil!
Cause it draws out the moisture
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Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.
This is probably a joke, but do try to limit your salt intake to something healthy: https://www.betterhealth.vic.gov.au/health/healthyliving/salt
I'd be curious to know how much salt you actually end up eating. It's all fine to say no more than 5 grams, but how do you go about working out how much you actually had?
E.g. I cook pasta with heaps of salt in the water, salty like the sea, but the vast majority of the salt goes down the drain when the pasta is strained.
Of course, unless you're being terribly precise, you don't know very accurately.
Though, with the exception of pasta water, you can keep track via number of teaspoons as an approximation, or if you have precise scales tare off your container to see how much you're using.
Packaged foods are much easier.
I personally just try to keep it minimal while keeping the food taste nice. I don't measure my salt.
I'm not saying change your habits, just be aware that excessive salt can he unhealthy!
Well aware that excessive salt can be unhealthy π . I don't even track what I eat too closely. I might make a big dish of lasagne, maybe the meat has 3 or 4 teaspoons of salt, then the pasta has some, the sauce has some, I might also throw in some soy sauce, the cheese has some, etc. Then out of this giant dish, I serve up one scoop, throw on some tomato sauce that has salt in it, and serve alongside vegetables that have their own salt content depending on how they were cooked.
I honestly have no idea if I eat 2, 5, or 15 teaspoons of salt a day π
I might make a big dish of lasagne, maybe the meat has 3 or 4 teaspoons of salt,
Seems fine to me. That's about 4 daily doses of salt, depending how many servings that is, probably totally fine. This isn't medical advice haha
In any case, at least you're having something delicious π
Heaps of servings in the dish, but only one meal haha.
I once read it can be hard to put as much salt in your home cooked meals as what you get in fast food or processed food. And if you're shaking the salt on top, it may be negligible no matter how much you put on.
I only use the LD50 but that's mostly to stop people from getting seconds.
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Lol my mom used to tell me she'd come home exhausted from work and wouldn't know what she was going to feed us, so she'd just put some garlic and onions in a pan to fry while she wound down and figure it out as she went. She said the smell at least made it seem like she had it all figured out, to us anyway
My mom, who was a self admitted not-good cook would start these on the stove a bit before dad was set to come home. Heβd be hungry but smelled too good and he would finish cooking for us
There's a common joke about that. It goes something like: "A [Ukrainian] starts frying onion and garlic in a pan and only then starts thinking about what they want to make."
[Ukrainian] can be substituted for most other countries, to be honest.
But, to be real, garlic shouldn't be fried for that long IMO, so I'd only put in the garlic about 30s before I was ready to start adding all the other ingredients. But, with the onions, I've actually started onions more than 30 minutes before figuring out what else I wanted to make. That way they have a chance to get good and caramelized. That doesn't work for every recipe, but it works for a lot of them.
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A better combination is onions, carrots and celery
You forgot the garlic
Sorry .... garlic is almost automatic for me at this point when I cook, it's almost like salt and pepper ... I never think of it.
And I'm at the point where I buy about 20lbs of garlic from my local farmer every fall (I just bought my supply a couple of weeks ago) to last me the winter.
How do you ensure the garlic lasts through winter?
I keep mine in a very loose burlap bag which my farmer gave me years ago ... then I hang the bag on a hook from the ceiling in my basement (about six feet off the floor) where humidity lingers about 50-60% year round ... no natural light and temps are about 17-20 Celsius year round.
I learned that hanging is better because everything gets equal amounts of air. If you sit it on a shelf or near the floor, the bottom layer will get damp fast and give no air circulation. My farmer said that he had a few customers complain that their supply of garlic went bad midway through the winter ... he suspected that they kept their bags on the floor or on a shelf.
Last year I kept 20lbs starting from about October and I used the last of it at about June the following year with only about three or four bulbs going bad ... and bad meaning they just shrivelled up and dried out.
Does it start to sprout still, or does the humidity level & hanging it help prevent that as well?
You should write a book about garlic facts, Iβve learned so much from you this thread!
None of it sprouted. I don't think garlic does that as easily as potatoes or onions.
It took me years to learn all this and even so, I don't think I know that much about it ... just enough to be able to keep a big bag of garlic in my basement all winter. The best thing is to hang the burlap bag (which is very coarse and lets in lots of air) ... and keep a bit of cool temps (15-20 Celsius) and humidity at about 50% (in the late summer and fall, my basement is at about 60% but then dips to about 40% mid winter) .... and keep it all away from sunlight as the sun means that the room temps will change and fluctuate ... I don't have an expensive setup, I just have an old dry basement in a small old house with an electronic temp and humidity gauge.
And if you can find a good farmer ... buy it all in bulk, as much as you can afford, it's always cheaper that way.
And just follow simple cooking advice on how to use garlic from old chefs like Jacques Pepin ... simple straight forward cooking
Fascinating, thanks for all the tips, Iβll definitely up my garlic game going forwardβ¦
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I read somewhere that if youβre cooking dinner and shit falls behind just start sautΓ©ing some onion and it will smell so good people will happily wait and be ready to eat when you are ready to serve, 15-30 minutes.
That's pretty fair. I generally get a pack of dinner rolls, parker-house or whatever cook them ahead and let them rest under a tea towel.
An appetiser is the ultimate time saver, because someone ALWAYS shows up starving.
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My dad hated onions, he'd pick them out of his meals like a 5 year old. One day after I found a love for cooking in highschool this happened and he decided to try my dishes. He was very proud that he only picked out 3 onion pieces and kept the rest lol.
I do that because of the consistency difference between the huge pieces of crunchy onion and the smooth meat and mushy rice. If the onion is caramelised or cut to a mush, or onion powder I don't mind it.
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shallot, butter, white wine
Been trying to figure out how to explain to my little kids that they don't like the taste of onions, they like the flavor.
They love McDonald's cheeseburgers, chips of all sorts, all with onions. They're small, biting an onion is too much for their taste buds, so they think they hate onions.
Anyone help me articulate the idea? LOL, it's funny I think on it so much.
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Garlic and onion in oil is enough to trigger my hay-fever and irritate my nose so that shit doesn't actually smell good to me
A cursed existence
Skill issue
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