This is a really important question for me, it can actually make the difference between me recovering from a chronic illness or not.
Basically I have been cooking a basic soup : 1kg chicken: 1.5 litre water and 4grams sea salt. Note there is no vegetables for testing purposes. I add the ingredients at the beginning, bring to a boil, simmer and then eat.
The problem is that on some days it seems the chicken absorbs a lot of the salt making the chicken it taste nice and leaving the water seemingly less salty while on other days the chicken doesn't absorb a lot of the salt and this ends up leaving the soup water too salty. I need it the first way as my stomach tolerates it however if the water is too salty my stomach starts giving me problems.
Since ingredients/ solids weight are the same I am convinced the problem is in the way I am cooking. I am doing something which is affecting the absorption of salt by the chicken. I wondered about possible causes and thought about the following:
1.May be slow/quick heating affects absorption
2.Maybe as the chicken gets softer any salt it absorbed starts to come back out, so it’s a question of timing
3.Maybe washing the chicken at the beginning has an effect,
4.Maybe cooking time affects absorption
I tried and tested various scenarios in the above but I cannot figure out what the specific cause is, perhaps you can kindly help me out with an educated/tested opinion.
The one thing I believe I noticed was that on those days it comes out right during the simmer the water seems to go low, perhaps evaporates or gets absorbed. In either case I imagine it may be temperature issue but I am not sure and could even be mistaken about the water being low.
Do you guys have any ideas, please this is a major issue for me and only if I cook the right way will my stomach start to recover. My nutritionist didnt seem to know the answer and she said 'you'll just have to keep cooking and note what you do differently'. Any help will be highly appreciated.