How can fast food often contain so much salt, without tasting salty at all?
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1. Only what we know as table salt (sodium chloride) really tastes salty in the way we recognise, however many preservatives are also salts but don’t taste salty. A salt is a compound with an ionic bond between two or more elements, typicallt a metal and non-metal pair.
2. The saltiness of a food can be augmented with fats/oils and sugars. That’s a fun little cooking tip. It’s a 2 birds 1 stone situation for fast food makers as they can get away with low quality meats and further pack them with fat trimmings as fat is cents on the dollar compared to meat, unless were talking wagyu, where even though still cheaper, the fat is quite costly.
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