"aem" > wrote in message
ups.com...
> On Jul 10, 3:51 pm, javawizard > wrote:
>> The average American eats 20 to 30 times as much salt as is required
>> for good health. [snip useless link]
>
> Blah, blah, blah. You think we'll click on a link to find out about
> this revelation?
>
> Most home cooks using fresh ingredients, in my observation, use too
> little salt for best tasting results. And they don't use it at the
> right times. They fail to salt pasta water, they fail to salt the
> water for boiling potatoes, they fail to salt deep fried things
> _immediately_ upon draining, they fail to salt aromatics when they
> sweat them at the beginning of a recipe, they fail to salt the chicken
> before they roast it, etc., etc., etc. Then they sprinkle some salt
> over the dish at the end and wonder why it isn't as flavorful as it
> should be. -aem

I know to salt water for pasta, rice and potatoes. I don't do much in the
way of fried foods. I do sprinkle salt on French fries, popcorn and often
on green salad. I don't eat dressing. Just like the crunchy veggies. For
most things I find I can cut back some on the salt, but it's necessary for
those few things and also for baking.

My mom doesn't salt food when she cooks it, thinking she is doing a good
thing, then tells us to salt it afterwards if we want more salt. That never
works. Just makes the food taste bland yet salty.