Cut Back on Salt, Not Flavor  Home cooks limiting salt for
health reasons can find it hard to adjust to dishes that
suddenly taste flat. That's because salt enhances the flavor of
food, making it taste "more vividly itself," user John Francis
noted in a recent Chowhound discussion. If you dramatically
reduce the amount of salt in your cooking, it will take your
palate a few weeks to adjust, lizmom says.  How you use salt
makes a difference in how much it takes for food to taste
"right," cowboyardee points out. For example, if you mix salt
into ground beef to make burgers you'll need a lot more to
achieve the same sensation of saltiness than if you sprinkle it
on patties after you form them. A slight sprinkling of coarse
kosher salt right before serving "fools the tastebuds," since
the large grains hit your mouth first, tardigrade says.  If food
continues to seem bland several weeks after cutting down on
salt, look to acidic ingredients like citrus juices and vinegars
to brighten flavors. Using high-quality in