Christine Dabney wrote:
> 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.
>

We have medical reasons to restrict salt. If we didn't I'd salt a little
while cooking.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.