Reporter Cherie Lok tasted six strips dipped in solutions with different concentrations of salt to determine her threshold for saltiness. She could detect salt from the fourth strip.
Be generous with your seasoning, said recipe books, and I was. Your pasta water should be as salty as the Mediterranean Sea, advised Italian chefs on YouTube. I happily obliged. I am ushered into a room with six glass bottles, each containing a clear solution with different levels of sodium. The process is simple – I am to taste each until I detect a hint of saltiness.
For fear of earning the ire of the chef and my dining companions, I say nothing. With as much restraint as I can muster, I pick at the generously seasoned, richly layered dishes that stream out of the kitchen like a siren song, and make a mental promise to compensate with a saltless dinner. I pay the price on the fourth day with a saltless – as far as possible – plate of fried rice I whip up myself.
Not all restaurants, it seems, can adjust the salt content of their food on demand, especially when it contains pre-made soups or sauces.A plate of char siew rice contains around 1,000mg of sodium. The writer ordered it without gravy to reduce her salt intake. ST PHOTO: CHERIE LOK However, it appears that none of the hawkers have got round to pasting these identifiers on their menus. I whip out the HPB calculator that is fast becoming a permanent tab in my Google Chrome app and settle for a plate of steamed chicken rice , trying my hardest not to finish it.It also occurs to me, as I scarf down my second ice cream of the week , that I have been consuming more sweets than usual.
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