. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. There were no hard and fast rules for the substitutes. Instead, Taylor and her team of nutri- tionists used a trial-and-error method. They found that certain substitutes complemented some fish and shellfish better than others. Some herbs that blended well with seafood in- cluded basil, bay leaves, dill, marjoram, oregano, parsley, rosemary, sage, tarragon and thyme. Next, Taylor changed all butter in the recipes to unsalted margarine. Garlic powder or fresh garlic was substituted for garlic salt, and fresh
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. There were no hard and fast rules for the substitutes. Instead, Taylor and her team of nutri- tionists used a trial-and-error method. They found that certain substitutes complemented some fish and shellfish better than others. Some herbs that blended well with seafood in- cluded basil, bay leaves, dill, marjoram, oregano, parsley, rosemary, sage, tarragon and thyme. Next, Taylor changed all butter in the recipes to unsalted margarine. Garlic powder or fresh garlic was substituted for garlic salt, and fresh minced celery took the place of celery salt. Celery is one of the foods that naturally con- tains a high amount of sodium. But the quantities are still much lower than table salt. When added to a recipe, celery imparts much of that sodium flavor into the food, at a safer level. If you're trying to cut back on salt, Taylor has plenty of advice. Most important, read labels. Most packaged foods have the amount of sodium, in milligrams, printed on the label. Avoid processed foods since they are usually high in sodium. Be aware that many seasonings are really nothing more than flavored salt. In lemon pepper, for example, salt is the first ingredient listed, meaning it's the most abundant ingredient. When a recipe calls for a commercial season- ing blend, usually high in salt, mix your own, Taylor says. Try a blend of cayenne pepper, celery seed, nutmeg, coriander and paprika. A fourth of a teaspoon of each, with just an eighth of a tea- spoon of cayenne, will serve just as well as the commercial blend. Other commercial seasonings to avoid include: garlic salt, onion salt, commercial bouillon, meat tenderizers, soy sauce and monosodium glutamate. If a recipe calls for crackers or bread crumbs, use the low-sodium versions that are available now. Taylor admits that, in some cases, you'll have to compromise. One of the recipes she experimented with called for unsalted canned tomatoes.
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
