Salt

Welcome to my new SoupManBob Blog!

Having worked in the restaurant business for about half of my life, and cooking for friends and family, I have discovered one consistency; food is a very personal matter.

Seasoning is an added complexity. I enjoy my food very well seasoned and spicy. While my ‘spicy’ may be too hot for some, for others, it’s rather tame.

Taking these things into consideration can present a challenge to a chef, as we must balance the flavors that we like, while keeping in mind that not all consumers are created equal.

Salt is one of the biggest complexities when it comes to seasoning food for others because of the wide spectrum of preferences. Some people are restricted to a low sodium diet, while others like me, prefer a bit of a heavy hand.
Believe it or not, salt enhances the foods natural flavor like nothing else, however, too much can ruin your dish.

Whenever I am making soup to be sold, I always err on the side of caution and under salt. This, in my opinion, effects the finished flavor but the end user can always add salt to their bowl.

​So when you’re sitting down to eat a delicious bowl of my soup, have a taste first, then adjust it to your own personal liking. You may find that it is perfect as is, or you may find that it’s missing something. If it’s missing something, may I suggest that you add a bit of salt.