Add salt to boiled chicken (during or after) cooking?
I'll be cooking an Empire Kosher chicken (3.5 pound whole, chicken cut-up) in a pressure cooker (essentially boiling it).
I'm trying to increase my intake of sodium & potassium so I wanted to add Morton's Lite Salt (half sodium, half potassium).
If I add it during the cooking, will it shrink the meat or otherwise mess it up? I believe the Empire Chicken is salt "brined" during its manufacture.
The reason I ask is I've been told NOT to salt steak during its cooking or it will draw water out of the meat and make it dry.
Not salting steak during cooking is a myth.
You need to add salt while things cook -- it adds flavor TO the dish, instead of just on top of it.
Do be aware that Morton's Lite tends to be horrifically bitter.
I don't know why you're trying to increase sodium (most people are trying to lower it!) -- but you might want to talk to your doctor/dietician -- most folks I know with potassium issues are advised to do so with diet (bananas, dried fruit, dried beans) rather than other sources.
Increasing sodium or potassium can be legitimate for some people for specific health reasons. On advice of my doctor, I have to make sure I take in enough salt. In no way should I ever try to lower it. Too low of salt consumption is just as dangerous as too high, and salt requirements can vary from person to person.
Since abandoning all prepared (boxed, canned, bagged) foods, and cooking from scratch (beef, chicken, fish, fruits, veggies), my sodium consumption has plummeted.
I started getting muscle cramps.
I've been advised to increase sodium, and get my potassium to sodium ratio to be 2:1 . (And of course make sure I get enough magnesium and calcium).
re: C. Hamster
Thanks. I'm not a fussy cave-man (tastes ok, though not as tasty as Redmond RealSalt).
Oddly, it seems I don't taste salt much when dissolved in liquid (as opposed to when sprinkled on food). I often shake some salt on each bite at lunch and assumed I consumed a ton of salt. However, when I measured a tsp out into a clear shaker, and actually tracked my salt, I was surprised that I was getting 50% RDA (like 1/2 tsp which is about 1200 mg per day)
re: C. Hamster
the taste of the lite salt is what I was wondering about, too.
We had to go salt-free for a medical issue not too long ago, and I bought a salt substitute that was horribly bitter and acrid, and made everything I put it on taste bitter and acrid.
I just put the salt away until we got the all-clear from the doctor...Not only was I pleasantly surprised at how little we missed salt, but at how much of a non-issue going without adding salt really was.
Now, I do add salt, but a fraction of my former ways -- and even that wasn't much (I broke my salt shaker, and it was 6 weeks until anybody asked for it).
Are you aware that Kosher chicken has been brined in salt? I find them incredibly salty without adding a drop.
BTW, steak and chicken are two entirely different animals, literally and figuratively. :)