Christine Dabney > wrote in
on Oct Tue 2009 09:03 pm

> One thing I have noted from several great cooks is that if you salt
> appropriately ( and taste, taste, taste!!!) during cooking, you
> actually use less salt than you do if you salt later. Again, they say
> food shouldn't taste salty, but it should just highlight the flavors
> and develop the ones there.
>

Some stuff like potatoes, pasta and green beans require salt in the cooking water or they just don't
taste right.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante