We all know we eat a lot of salt, probably even too much salt. So, why don’t we just reduce or remove it from our food? The trouble is, it’s much easier said than done. Salt has many functions in food, from flavor to preservation to tenderizing to controlling yeast. And of course, we do need salt in our diet, just not as much as we’re currently consuming. Read on to see the latest experiment that explains exactly why salt reduction is so difficult for food scientists in the cereal industry.
A scientific look at the different types of flour and their effects on finished bread.
Macarons are both beautiful and delicious, but they are infamous for their difficulty in the kitchen. I share my experience at macaron prep with an experienced pastry chef.