In marinating two lamb shanks, realised that I added 1.5 tsp of sugar to the marinade instead of salt.

I am hoping this wont matter too much as long as I add some salt when I put it on too cook.

Any thoughts?

It will be fine. The only difference might be that if you are browning the shanks they will brown more quickly, so watch them and don't let them burn.

thanks TPANDAV

If the sauce for the shanks is tomato based it'll probably improve the flavour, as long as you add the salt as well.

Now after eating, theres definitely a difference when you marinade or rub meat with salt. The liquid tastes well seasoned, but the thickest part of the shank feels very under seasoned. Not a major disaster though, but have learned that caster sugar looks like salt to me.

I once made a Madeira cake with salt instead of caster sugar. You can imagine how edible that was.

Thats funny.....really thought I had nailed the difference between salt and sugar.

My sister once made a cake for the oldies in her nursing home, except she mistook the t for a T, and added 2 tablespoons of bicarb. Yeah, not so tasty.

It might have cured any wind problems, Griz.

They could have swallowed some vinegar and been fizzing from all orifices!!

Irene that really made me chuckle.

I had to chuckle too. I tried to thicken a big pot of mushrooms once with icing sugar instead of cornflour. Wondered why they weren't thickening until I had a taste. Not the best.
I have been cruising around the South Island for the past 6 weeks, (we live in Orewa) in our campervan, no internet hence been off here for a bit. What a beautiful country we have especially the drive into Milford Sounds & the Catlins. Loved every minute of it.



Edited 1 time(s). Last edit at 02/18/2019 09:55AM by Lyn V.

It sure as heck isn't going to happen if you are moving in slow motion

Im glad it was only 1.5 teaspoon - I find some things you buys are way to sweet especially sauces. Im more a savoury person so really do notice the sweet taste in savoury things. Saying that though I do second adding sugar or honey to tomato based sauces, it really does enhance the taste of the tomatoes - like they used to taste like!

On that note - I did try to make custard with cornstarch - it tasted disgusting! LOL I think I need to go to spec savers.
Vanessa

My mother once made a beautiful looking pavlova. She never lived it down as unfortunately she used salt instead of sugar! That was quite a few years ago - I would never have enough salt in the house these days to make a pavlova.