— Gabriela Terrazas

It's kind of hard to have a salt-free diet, but a low sodium diet. Absolutely. And if you don't know about the dash diet, um, that is something that you might wanna look up. Um, d a s H, but there are, hmm, and also get Samin Naras book, sugar, salt, fat, and Heat, right? The number one. If I was to ask you all, I wish we had a poll, I'm gonna ask for polls next time. If I asked you where you think you got most of your salt from, I think a lot of us would say the salt shaker, I add too much salt to my food. We're back to the hyper palatable foods people you get most of your sodium we do in America from having food that is served out of the home. It's when you buy a rotisserie chicken, it has a ton of salt added to it. When you buy a something in the supermarket that's a pre-cooked meal, it's gonna have more salt in it than you would add at home. And the fast food restaurants and restaurants, they're gonna add a lot of salt because it's a really cheap way to add flavor. But you're gonna be experts in taste and flavor, absolutely. And you're gonna learn how to add salt at different points in time so you don't have to add a lot of it. Here's a really cool fact. If you wait till the end of cooking a meal to add your salt, you're gonna need a lot of it versus if you added it throughout the cooking process. So flavor, if you wanna go super duper and you don't even wanna add any salt to your cooking, we have other culinary superheroes, the addition of acid, and I know someone has a question on acid here. So when you add acid like citrus juice or vinegar or alcohol to a dish, it just brightens the whole dish up. So acid is number one. Number two, your cooking techniques I had talked about with broccoli that if you roast broccoli it caramelizes and it brings out a whole different flavor. So choosing different cooking techniques can also improve the flavor of the meal. The third one is how to play taste against taste to influence the meal. And there are so many external factors that help to influence someone's liking of a meal. And um, I'm not gonna cover them here, but there's a lot of them from, um, the size of a or the shape of a plate, the color of a food, um, sonic seasoning, things like that. Thermal gestation, uh, yeah, it's just, um, incredible. So there are definitely culinary techniques to add a super amount of flavor to your food.

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