Please, please, please can somebody help me on controlling the salt levels in my soup, this is affecting my health. I have a stomach illness and if there is little or no salt it aggravates my symptoms and if the soup tastes fairly salty even though it is not overly salty that also causes stomach problems. Our salt intake should be low but enough to at least allow the stomach to absorb nutrients from other food.
The idea is to get not too much and not too little salt in the soup. If the soup taste as though non watery and salted but could do with more salt then this is probably ideal. At the moment i am putting water, 1 small whole roaster and 1 teaspoon of saxa sea salt before cooking, yet it comes out too salty, if I put half a teaspoon in tastes under salted.
This makes me wonder if there is some other factor affecting the saltiness in my final soup. Does the speed of boiling affect saltiness in anyway? Does the chicken absorb salt?
Can somebody explain the various factors which may been causing my soup to be under or over salted even though I am putting a little bit in. Is there a ration of sea salt to water which ensures the soup will not come out too salty?