Lately I cannot seem to get the *right* amount of salt in my cooking. Over the past 18 months or so I've cut way back on salt, so things that used to be just fine for me now taste incredibly salty. In fact a few weeks ago I actually took my fries at 5Guys back and told them to make me a fresh batch w/out salt because I couldn't eat them.
Ok, so at home, I make most things from scratch, including chicken stock. I add salt during the cooking process to foods, but in very small quantities. But lately I just can't seem to get it right.
Last week I made a batch of butternut soup with my homemade stock (no salt) and it was BLAND. I added salt at the table and it was still bland. I just couldn't get it to taste right.
This week I'm eating a new batch of butternut squash soup for lunch (made from the SAME recipe, with the SAME stock from the freezer, and the SAME amount of salt added during cooking) and it's so salty I can't finish the bowl. I'll probably go home and throw away the rest because it's simply inedible.
I don't think it's my cooking. I think it's me. I think for some reason in the last couple of weeks I've become really sensitive to salty tastes and it's driving me CRAZY.
W/out any salt, food is so bland I can't handle it. With the tiniest bit of salt added, it's too salty and I can't eat it.
(And before anyone asks or comments - NO I'M NOT PREGNANT.
I've already been asked.)