On Wed, 28 Oct 2009 21:31:12 -0700, sf > wrote:


>Only pasta needs salt. Potatoes and beans don't.

Thomas Keller especially uses salt when blanching/cooking green
vegetables. He calls it "big pot blanching". He uses a cup of
Kosher salt/gallon of water, and only cooks a tiny amount of
vegetables at a time, so that the water doesn't lose it's boil. He
pulls the vegetables when they turn bright green then shocks them in
ice water.

I do think beans need salt. I am going to try his method, to see what
it is like. If he were oversalting his food, I don't think he would
be at the top of his profession as he is now.

Christine