Low Sodium Diet - How To Create Flavorful Rice, Pasta, Or Vegetables Without Salting The Water

Following a low sodium diet can be challenging especially when you think you need to add salt to the water when cooking rice, pasta, grains, vegetables (especially potatoes), etc.
All of your life you have salted the cooking water. You don't even think that not salting the water is even possible. You might think all the salt and sodium goes down the drain. What about rice? The water gets absorbed along the with the salt. Naturally low sodium rice now becomes high sodium.
If the salt doesn't have a flavoring affect, then why do almost all recipes, cooks, restaurants, etc. salt the water. It is to make those usually bland foods a bit, or sometimes a lot salty, to add flavor. Well, you don't need to add salt to the water.
You can always use plain water to cook with, but that can dilute flavor and your concern is that your food will taste bland. If you want to add flavor, you can flavor-up anything you cook in water by adding ingredients to increase flavor. Vary the ingredients to accent what you are preparing.
Cooking tips to flavor the water without adding salt:

• Mirepoix (onions, carrots, celery) will always help make a quick flavored broth.


• Vegetables can be used for a stronger flavor like fennel, or celery root. I would avoid vegetables like cabbage, broccoli, turnips, as they can be too different or strong and really change the flavor of the dish.


• Garlic cloves - quick and easy, peeled or skins left on, a few or a lot will work for basically a garlic broth.


• Herbs and Spices - Fresh herbs or herb stems like parsley, tarragon, basil, dill, even mint (with some dishes), peppercorns, or freshly ground black or white pepper, allspice berries, a couple of bay leaves are good choices.


• Citrus - fresh lemon juice, fresh lemon zest (the yellow part), also fresh lime or orange all work well.


• White wine - not cooking wine as this usually has a bad taste and has salt added. Use something with a good flavor but not too strong. I usually avoid wine that has been aged in oak for this technique. Depending on what you're cooking you could add red wine or a rose' wine but remember it will turn everything sort of red or purple.


• Vinegar- there are so many kinds of vinegar. Apple cider vinegar, white wine vinegar, flavored vinegars of all types. Try tarragon vinegar, Champagne vinegar, sherry vinegar, hot and spicy vinegar and a lot more. I don't recommend a balsamic vinegar for adding to the water, as it is too dark in color, can be too strong, and too expensive (adding this to the finished dish is better).


• Fresh chilies - mild to hot. All types will add flavor. Leave whole, chopped, with seeds or without seeds.

Tip: Taste the seasoned or flavored water before you add the rice or whatever you are cooking. You don't want any off tastes as they will cook and add that taste into the product. If you don't taste much, you can let it simmer a little longer. Taste again. You are not making a soup, you just want a bit of flavor in the water to transfer to the rice, pasta, grains, potatoes etc., to add some flavor. If you want more flavor, let the water reduce a little more or add more ingredients. This should do the trick.
Now take whatever pieces or chunks you are using out of the water. The flavor is spent. You want a clear broth. Drain in a colander over another pot or bowl, or lift out big pieces with a slotted spoon or spider utensil. If you want a perfectly clear broth, you will need to strain it through a fine sieve or a piece of cheesecloth.
Now cook your rice, pasta or vegetables in the flavored water or this quick broth.
Remember, many of these ingredients you just cooked will be used as a base. You most likely will be adding more flavor by adding or topping them with flavorful sauces like a pasta sauce, salad dressings, salsa, more chilies, vegetables, herbs and spices, salt-free seasonings, a fresh squeeze of lemon juice, etc.
Now you have rice, pasta, grains, and vegetables with lots of flavor and no salt added to the water

5 Top Mistakes to Avoid When Grilling a Burger

Grilling a burger is fairly easy, but there are certain tips and tricks that everyone should follow in order to achieve this perfectly-grilled classic. In order to achieve this faster, it is important to learn the most common mistakes that grillers make when cooking a hamburger on the grill.
Avoid these common mistakes the next time you grill burgers and you will surely get a taste of your best one yet:
1. Over-seasoning the meat
While you are free to season and customize your ground meat with whatever spices you prefer, it is important to keep in mind that you're cooking a burger and not a meatloaf. Classic burgers can taste great with salt and pepper alone - so skip the taco seasoning, the bread crumbs, sautéed onions and other unnecessary additions. Don't use too much or too little of salt and pepper, though, and don't forget to season the other side before flipping the patty.
2. Using too much condiments
The same goes when accessorizing your burger once it's cooked. Using just 2 condiments and 3 toppings is ideal. For example, ketchup and melted cheese plus a slice of onion, a slice of tomato and a lettuce leaf should be enough. While the condiments, the toppings and the bun are important as well, the main part of the dish is the meat so it shouldn't be overwhelmed.
3. Using the wrong type of meat
Contrary to popular belief, the most expensive meats does not necessarily make the best burgers. According to experts, using meat with a 15 to 20 fat percentage will make the juiciest patties. It is ideal to go for meats like ground chuck which has the right amount of fat and to steer clear of sirloin as it easily dries out when cooked on the grill.
4. Constantly checking the patties while cooking
One of the most common mistakes that grillers make when cooking a burger is constantly poking, flipping and prodding the patties while they're on the grill. You can flip burgers more as compared to grilling a steak, but don't overdo it. If you want your meat to cook evenly, flip it about 3 times only. The ideal cooking time for a burger is 6 minutes per side.
5. Not using the right type of buns
As mentioned, the bun is also important but it should only support your burger and not overwhelm it. Use the right size depending on the size of your patties. And go for the soft, simple and sesame-topped buns and save the thick, whole-grain variety and other fancy buns for some other snack.
Keeping these common mistakes in mind and how to avoid them will be the easiest way for a juicy and flavorful grilled burger!