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Someone on here said my meal prep was too salty, they were right
I used to dump a ton of bouillon powder into everything because I thought it made cheap cuts taste better. Last month a user pointed out that I was basically curing my chicken with sodium, not seasoning it. I switched to low sodium broth and started using lemon juice and smoked paprika instead. Saved like $4 a week on bouillon and honestly the food tastes cleaner now. Anyone else get called out for over-salting and found a better way?
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quinn_foster1mo ago
Oh man I did the exact same thing with soy sauce. Thought I was being fancy adding a splash to everything but really I was just making it taste like salt water. Once I cut back and let the actual ingredients come through it was a whole different ballgame. Lemon juice really is the secret, it brightens everything up without needing to reach for the shaker.
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