topic Re: Changing Ingredients in Recipe in Recipes

Changing Ingredients in Recipe

ScrapHappy — Tue, 28 Jul 2020 16:01:18 GMT

I have a steak stir fry recipe. I made it before, family loved it. Just thought it was a bit salty. I want to make it again, but without all the saltiness. The recipes calls for soy sauce. I plan on using low sodium soy sauce this time. It also calls for 1 teaspoon of beef granules in 1 cup of boiling water. Do you think I can replace that with just a can of beef broth? I did use bouillon cubes because I just can't find grandules. Do you think all the salt taste is coming from the soy sauce? Or combination of that and bouillon? Thanks!

Re: Changing Ingredients in Recipe

millieshops — Tue, 28 Jul 2020 16:10:34 GMT

@ScrapHappy Check the sodium levels on the broth and the bouillon -- you might go for lower sodium broth, too. I love salt, but still try to cook with a limited amount always. Too much is too much for my taste and my BP.

Re: Changing Ingredients in Recipe

ID2 — Tue, 28 Jul 2020 16:15:03 GMT

I NEVER use any type of sodium when I cook. Stopped using it 39 years ago when I devloped hbp when pregnant with my first. I enjoyed the true taste of food without silly additives so much I never went back to adding any sodium. My recipes are always tasty and never plain.

Re: Changing Ingredients in Recipe

marchingalong123 — Tue, 28 Jul 2020 16:26:31 GMT

Use your intuition and just experiment. If too salty, elimate full strenth soy sauce. You won't ruin the dish by eliminating some sodium.

Don't eliminate all of the sodium. Salt does enhance flavor, brings out flavor.

Enjoy!

Re: Changing Ingredients in Recipe

Imaoldhippie — Tue, 28 Jul 2020 16:37:27 GMT

I would use both low sodium soy sauce and bouillon broth and add the same amount of water.

Re: Changing Ingredients in Recipe

Still Raining — Tue, 28 Jul 2020 16:51:29 GMT

Why not first step back and look at your daily diet. Set a limit on sodium, like 1,000 or 1,500 mgs . See where you are.

I put milk my coffee and it naturally has a lot of salt. If I want olives on my salad, I have to regroup.

Re: Changing Ingredients in Recipe

Renata22 — Tue, 28 Jul 2020 16:56:02 GMT

@ID2 I admire you. I have tried to do that several times and have not been successful.

Re: Changing Ingredients in Recipe

RespectLife — Tue, 28 Jul 2020 18:39:48 GMT

@Still Raining wrote:
Why not first step back and look at your daily diet. Set a limit on sodium, like 1,000 or 1,500 mgs . See where you are.

I put milk my coffee and it naturally has a lot of salt. If I want olives on my salad, I have to regroup.

@Still Raining

But she said it TASTED salty.

I don't think it is a matter of her daily sodium intake but a matter of the taste

and flavor of the dish.

I agree with @Imaoldhippie use reduced sodium on both BUT and it is an impt BUT....READ the labels!

I recently discovered that Swanson Low Sodium Chix broth has WAY more sodium that reg Weg Chicken Stock! I was shocked!

Re: Changing Ingredients in Recipe

tiny 2 — Tue, 28 Jul 2020 18:57:21 GMT

@RespectLife wrote:
@Still Raining wrote:
Why not first step back and look at your daily diet. Set a limit on sodium, like 1,000 or 1,500 mgs . See where you are.

I put milk my coffee and it naturally has a lot of salt. If I want olives on my salad, I have to regroup.

@Still Raining

But she said it TASTED salty.

I don't think it is a matter of her daily sodium intake but a matter of the taste

and flavor of the dish.

I agree with @Imaoldhippie use reduced sodium on both BUT and it is an impt BUT....READ the labels!

I recently discovered that Swanson Low Sodium Chix broth has WAY more sodium that reg Weg Chicken Stock! I was shocked!

@RespectLifeYES!!!, You must be really careful if you need to have sodium restrictions in your diet due to medical conditions, kidney stones, renal disease, HBP etc. Labels that say low sodium are frequently not low but less than the full version of that product.

Re: Changing Ingredients in Recipe

Desertdi — Tue, 28 Jul 2020 19:28:46 GMT

@Imaoldhippie stated the answer simply: It's OK to substitute low sodium ingredients

Re: Changing Ingredients in Recipe

depglass — Tue, 28 Jul 2020 21:11:37 GMT

My beef boullion cubes have 1120 mg sodium each. I wonder how they can fit that much into that tiny cube. Anyway, when I use a couple of these for whatever, I don't add any other salt. This is usually enough and sometimes perhaps too much. Look for a low sodium beef broth.

Re: Changing Ingredients in Recipe

AuntG — Tue, 28 Jul 2020 22:56:10 GMT

Sure you can substitute low sodium beef broth. I'm often making small adjustments to recipes.

Re: Changing Ingredients in Recipe

Yahooey — Tue, 28 Jul 2020 23:48:08 GMT

I often cut down on the amount of salt in a recipe. If it calls for 4 cups of chicken broth - although I use Better Than Bullion reduced sodium - I would do 3 cups of broth and 1 cup of water - taste and add salt accordingly - usually it is fine

yes - use reduce sodium soy and broth and you may think of reducing the amount of broth with addtion of water

Re: Changing Ingredients in Recipe

DiAnne — Wed, 29 Jul 2020 00:15:40 GMT

I bet it is the beef boullion cubes.

Re: Changing Ingredients in Recipe

ECBG — Wed, 29 Jul 2020 16:34:23 GMT

@ScrapHappy As you may know, I taught Foods and Adv Foods. Beef broth is always less salty than bullion. I have used low sodium soy sauce and it wasn't as good, being a taste, not "salt" issue.

I would use Swanson's beef broth and regular soy sauce, or exchange the beef broth for burgandy wine, you would have to adjust the measurement.

Re: Changing Ingredients in Recipe

vabreeze — Wed, 29 Jul 2020 17:01:17 GMT

@ScrapHappy wrote:
I have a steak stir fry recipe. I made it before, family loved it. Just thought it was a bit salty. I want to make it again, but without all the saltiness. The recipes calls for soy sauce. I plan on using low sodium soy sauce this time. It also calls for 1 teaspoon of beef granules in 1 cup of boiling water. Do you think I can replace that with just a can of beef broth? I did use bouillon cubes because I just can't find grandules. Do you think all the salt taste is coming from the soy sauce? Or combination of that and bouillon? Thanks!

@ScrapHappy

There is a Herb Ox sodium-free granulated beef and chicken bouillon in a boxed 8-packet version and bottled version. It is a product of Hormel Foods.

Re: Changing Ingredients in Recipe

tiny 2 — Wed, 29 Jul 2020 17:06:38 GMT

@ScrapHappy, Swanson's makes an unsalted beef stock.

Re: Changing Ingredients in Recipe

sabatini — Fri, 31 Jul 2020 17:22:12 GMT

@ScrapHappy, did you end up making the stir fry dish? If so, how was it?

I wanted to mention this to you...

Perhaps you can just decrease the soy, and add some oyster sauce.

Oyster Beef is delicious!

A bit of sugar can help.

And also, a splash of mirin, sake or dry sherry adds a subtle but nice flavor.