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Your last post reads like you only have say 9 or 10 currys a year? is that correct?
I also feel that cooking with salt, allows you to use far less than you would use to achieve the same flavour if you just used it as a seasoning.My suggestion, would be to use salt in your base
Even at the reduced salt and fat levels you might be using, I really fear for your future health (strokes, heart attacks, etc) given the frequency with which I believe you consume this stuff.
just a general thought on this subject.i've always pondered why BIR chefs don't taste the food....