Salt to taste

livinitup

So far, I've made two big pots of chicken stock. I froze them into smaller bags and plan to use later. It has great flavor but I didn't add salt yet. For three cups of broth, how much salt should I expect to add? And do you have a prefered salt for soups?

lyns0702

I think it depends on what type of soup you make.  A lot of the ingredients you add may already be seasoned which will help season the stock.  I also think the amount of salt and seasonings added depends on personal preference, as well.  When making the soup you can add a little salt, pepper and other seasonings, let it simmer then taste and adjust seasonings as desired.  It's always better to add a little at a time and adjust, you can always add to but never take away!

stacey.taylor

I agree with pp.  It really depends.  I use a salt crock so I hardly measure salt unless it's absolutely necessary.  I know the level we normally like and will use "pinches" based on what I'm cooking.  It's better to under salt and adjust right before serving (I heard a Fresh Air on this too...salt releases aroma molecules so you should always add salt immediately before and at the temperature it is to be served at).  Also salt will toughen beans/lentils, so best to add at the end of cooking period.  Last, I use kosher for during cooking and sea salt in a grinder for the table/raw sprinkling.