I read a post on Sue’s blog the other day as she was making pithy observations about Ingrid Hoffman, a new Food Network show host. At one point, she makes an entertaining and educational (yes…edutaining) digression into the use of salted vs. unsalted butter. Her feeling is that one should never use salted butter except when buttering toast as unsalted butter allows the cook to control the amount of sodium in the dish.
That got me thinking back to a time when I proudly handed a tasting fork to my wife so she could taste the Asian noodles I had just made with salted soy sauce. Her reaction: making the pucker face and proclaiming “Too Salty!”
Fast forward to this evening. I am at Whole Foods picking up some food for an Asian chicken recipe I am developing and it hits me. I need unsalted soy sauce for the same reason I need unsalted butter. If I use unsalted sauce, I get to control the level of saline.
And it was a good thing I did, too. I ended up reducing the soy sauce down by about two-thirds and even with the reduced sodium version, the dish was plenty salty for me. And Tina had seconds.