On Tue, 27 Oct 2009 20:12:25 -0500, Janet Wilder
> wrote:

>Pete wrote:
>> When sauteing onions and peppers for Italian beef or sausage
>> sandwiches or for fajitas, when to salt them? before, during, or
>> after. . .
>> or any combination of the above.
>> Thx.
>> Pete
>
>We don't salt them. There is usually enough salt in the sausages.

I would at least do a bit of salt..then taste. You aren't trying to
get them to taste salty, but to help the flavors develop. Add tiny
bits, let it cook for a bit..then taste. A lack of salt can make
dishes taste flat.

I am currently reading the new book by Thomas Keller and he has a page
or two on the value of salting. As he says, salt is not to make
things salty, it is to bring out flavor. If you salt prior and during
cooking, it develops flavor. If you add salt afterwards, it just
tastes salty. And he says if something tastes salty then, you added
too much salt.

He says it is one of the most valuable skills a cook can develop: when
to salt, how to salt, and how much to salt.

I tend to listen to what he says, since he is considered one of the
best chefs in the world. Plus my own experience bears out what he
says.

Christine