How do you cut back on salt in your cooking? I made 3 different vegetable recipes last night and all called for salt. I also made some pasta, and of course salted the water. I don't always follow a measurement exactly (tho in baking I do), usually I just grab a pinch. I think I usually use less than a recipe specifies, but can't see cutting out salt altogether.
Almost every recipe I see calls for salt....there must be a reason why, and a way to cut back without affecting the taste. I use a lot of herbs and spices in most recipes but I can definitely taste "something is missing" from a recipe cooked without salt.
Any thoughts on the subject?