Julie Bove wrote:
> "Steve Pope" > wrote in message
> ...
>> aem > wrote:
>>
>>> On Feb 1, 3:57 pm, (Steve Pope) wrote:
>>
>>>> There is no need to add salt in the first place.
>>
>>> Pasta cooked in salty water tastes better than pasta cooked in plain
>>> water. Easy enough to validate--just make two batches, drain and
>>> taste test.
>>
>> Well, perhaps my affinity for salt is different from yours. And
>> in any case I like "surface salt" -- sea salt applied after a
>> dish is composed, or when it is close to completion.
>>
>> There are some exceptions, and one is pasta in broth (e.g. pasta
>> and leeks which I wish to be slightly soupy... not a total broth
>> dish like you would find in Italy, but in that direction).
>
> I use sea salt in my cooking unless the recipe calls for something
> else. The only foods I like the surface salt on, as you say, would be
> popcorn, French fries and similar types of potatoes, baked potatoes
> and green salad. Otherwise I don't like it at all.
>
> My mom cooks without salt. She always tells us if we want salt to
> add it later. For me it doesn't work that way. Brown rice with salt
> on it just tastes like salty brown rice. But add the same amount of
> salt in cooking and it tastes fine.

I remember reading that a saltless diet can be very unhealthy.


W. Pooh (AKA Winnie P.)