Why do we add salt in porridge?
Many porridge recipes require salt. Even if it will be a ''sweet'' porridge.
Is there any chemical reason for this ingredient?
Best Answer
No. It's just for taste. Moderate amounts of salt taste nice to people especially if we are accustomed to it in our food.
Salt tends to enhance the flavor of sweet foods as well. Recipes for cakes, cookies & other desserts often include a little pinch of salt, but you can always omit it if you would rather minimize your intake of sodium. From what I read, people on low sodium diets acclimate after a while to a lower saltiness level in their food, and don't even miss it.
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Quick Answer about "Why do we add salt in porridge?"
An important thing so many people forget is salt. It adds depth to the porridge and will bring out the sweetness of any toppings – so add a pinch of the stuff as it's coming to the boil and mix it all around.Should you put salt in porridge?
Whether you're making savory or sweet oatmeal, you need to add a pinch of salt. Always. Do it at the beginning of cooking, and your porridge will taste nutty, toasty, and delicious\u2014not boring and glue-like. (If you do it at the end, then your oatmeal will just taste weirdly salty.Do the Scots put salt on porridge?
These traditional Scottish oats are made from steel-cut (also known as pinhead or Irish) oats, cooked in lightly salted water until creamy but still flowing, and topping with little more than butter and maybe a sprinkling of good sea salt. It's a hearty way to start your day.Can you cook oatmeal without salt?
Don't Skip the Salt It's unusual to read about adding salt to something, but no matter if you're going for savory or sweet for your morning oats, you should add a pinch of salt. If you add it at the beginning of the cooking process then you'll end up with a tasty, nutty and delicious bowl of oats.How much salt do I add to porridge?
Mix 200ml of oats and 400ml water and bring to the boil. Add half a tablespoon of salt. Let it boil for 5 minutes and take off the heat.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Gary Barnes, Svetlana Ponomareva, Pixabay, Karolina Grabowska