On Tue, 27 Oct 2009 19:27:36 -0600, 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.
>
A little goes a long way. My taste buds were assaulted by salt on
vacation. Europeans love their salt.

--
I love cooking with wine.
Sometimes I even put it in the food.