On Thu, 18 Jul 2019 00:18:19 -0700, "Julie Bove"
> wrote:

>
> wrote in message
...
>> On Wednesday, July 17, 2019 at 10:16:14 AM UTC-5, Gary wrote:
>>>
>>> Ophelia wrote:
>>> >
>>> > I very rarely use even a little bit of salt. The salt cellar is on
>>> > the
>>> > table and people can help themselves when they have their meal.
>>>
>>> I also cook with very little salt. As you say, add it to the
>>> plate later if you want more. That's a safe way to cook for other
>>> people. Salt is important to add in the beginning to breads and
>>> cakes though.
>>>
>> Food tastes different when salted as it's cooking vs. salting unsalted
>> food
>> at the table. Salt is on the table here as well, but I always tell people
>> this is not a restaurant; the food was seasoned as it was cooked so taste
>> before reaching for that shaker.
>
>Yes. The salt needs to cook in. Adding salt at the table doesn't work for
>me. Just tastes like salt. Only things I salt at the table are baked
>potatoes and sometimes fries or salad.

Salt will only flavor the sauce/liquid, salt will not penetrate the
bean skin... bean skin is just like a reverse osmosis filter, only
permits pure water to pass through... otherwise beans wouldn't
germinate. It's best to salt the sauce/water after cooking or the
salt will clog the pores in the bean skins and the beans won't cook
properly.