Timeline for Why does my curry taste flat
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| S Jul 20, 2022 at 15:50 | history | edited | avpaderno | CC BY-SA 4.0 |
improved formatting
|
| Jul 19, 2022 at 18:17 | comment | added | Simon | Careful with salt though: The more stringent public health recommendations amount to about 3 to 4 grams (just over 1/2 teaspoon) per day (per adult person) as the upper limit. | |
| Jul 19, 2022 at 13:34 | review | Suggested edits | |||
| S Jul 20, 2022 at 15:50 | |||||
| Jul 18, 2022 at 1:30 | comment | added | fyrepenguin | I recently made a tikka masala and forgot the salt in the marinade (which is actually the main source of salt in my recipe how I make it at least). Definitely tasted “flat” or “meh”, and when I added just a little bit of salt when reheating it, it was suddenly back to what I usually expect from that recipe. This was probably the most stark example for me of how salt can make or break a dish (growing up we didn’t use salt too much, so I’m used to things not having much salt, but this was seriously noticeable) | |
| Jul 17, 2022 at 17:36 | comment | added | Tetsujin | This makes sense. I was going to say similar, but decided not to face the indignant wave of the "I never put additional salt in my food, it's bad for you" fraternity. I just didn't need the hassle. ;) | |
| S Jul 17, 2022 at 17:22 | review | First answers | |||
| Jul 18, 2022 at 0:32 | |||||
| S Jul 17, 2022 at 17:22 | history | answered | Banjoe | CC BY-SA 4.0 |