How to Cut Down the Salt in Stews?

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Stews aren't inherently salty - they're often just cooked that way. Cut down on the salt in stews with help from a chef instructor and executive pastry chef in this free video clip.

Part of the Video Series: Preparing Stews: Tips & Tricks
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Video Transcript

Hi. I'm Tony Hedger from L'Ecole Culinaire in Saint Louis. Today, we're going to talk about not adding to a beef stew or cutting down on the salt. Sodium in our lives takes over a huge portion. I see people in restaurants that add salt to food before they even take a taste of it. Now a good thing. That just raises our blood pressure up sky high. So what they started doing is they started making products with less sodium. What you'll see here is a Swanson broth. Swanson beef broth that we would use in a natural beef stew has 300 milligrams of sodium. You have an option. Buy the 33 percent less sodium. The 33 percent less sodium has go figure, 570 milligrams of sodium. Not a good thing. OK. What's our option? Our option is to make your own beef stock. Get some bones from your butcher, save bones that you may have laying around where you take the meat off of them. Brown them and then cook them with some green carrots, celery and onions over a low period of time make your own beef stock. Don't add salt. OK. The very little salt that you can add the better. OK. So you always want to continually taste your product. If you continually taste your product, you'll know if it needs a little bit of sodium. If you feel that little bit of sodium at the end of your tongue, then you know you're there. Let people add their own sodium to their own portion. OK. Don't use too much salt. All too often we take and salt before we even take a taste. Try taking a taste and then adding salt. I'm chef Tony Hedger, and that is how to cut down on salt in a beef stew. Thank you.


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