Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
or will the salt stick to the pasta and make it very salty?


W. Pooh (AKA Winnie P.)

Christopher M. > wrote:

>Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
>or will the salt stick to the pasta and make it very salty?

There is no need to add salt in the first place.


Steve

On Feb 1, 3:57 pm, (Steve Pope) wrote:
> Christopher M. > wrote:
> >Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
> >or will the salt stick to the pasta and make it very salty?
>
> 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. I would think you can add the salt any time shortly
before or after you put the pasta in, as the volume of water is large
compared to the size of the pasta. -aem

"aem" > wrote in message
...
> On Feb 1, 3:57 pm, (Steve Pope) wrote:
>> Christopher M. > wrote:
>> >Sometimes I forget to add salt. Can I add the salt after I put the pasta
>> >in,
>> >or will the salt stick to the pasta and make it very salty?
>>
>> 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. I would think you can add the salt any time shortly
> before or after you put the pasta in, as the volume of water is large
> compared to the size of the pasta. -aem

True. And it's not like it's going to absorb much when it first enters the
water anyway, if it's dried pasta.


W. Pooh (AKA Winnie P.)

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).

Steve

"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.

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.)

"Steve Pope" > wrote in message
...
> Christopher M. > wrote:
>
>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
>>in,
>>or will the salt stick to the pasta and make it very salty?
>
> There is no need to add salt in the first place.

Doesn't it reduce the bubbling?


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
...
> "Steve Pope" > wrote in message
> ...
>> Christopher M. > wrote:
>>
>>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
>>>in,
>>>or will the salt stick to the pasta and make it very salty?
>>
>> There is no need to add salt in the first place.
>
> Doesn't it reduce the bubbling?
>
>
> W. Pooh (AKA Winnie P.)
>
Salt raises boiling temperature to a very small degree, given the amount of
salt usually put into the pasta water.

IF you want to cut your bubbling. add 1 tablespoon oil to the water. The
lessening of bubbles will astound you.

Kent

On 2/1/2011 7:20 PM, Kent wrote:
>> > Doesn't it reduce the bubbling?
>> >
>> >
>> > W. Pooh (AKA Winnie P.)
>> >
> Salt raises boiling temperature to a very small degree, given the amount of
> salt usually put into the pasta water.
>
> IF you want to cut your bubbling. add 1 tablespoon oil to the water. The
> lessening of bubbles will astound you.

I just recently discovered that with rice. Rice always bubbled over
with foam no matter the size of the pot. Once I read here that some
sort of fat would reduce the foam, I've never had that problem again. I
use just a little slice of butter in the cooking water.

On Feb 1, 7:07*pm, Cheryl > wrote:
> On 2/1/2011 7:20 PM, Kent wrote:
>
> >> > *Doesn't it reduce the bubbling?
>
> >> > *W. Pooh (AKA Winnie P.)
>
> > Salt raises boiling temperature to a very small degree, given the amount of
> > salt usually put into the pasta water.
>
> > IF you want to cut your bubbling. add 1 tablespoon oil to the water. The
> > lessening of bubbles will astound you.
>
> I just recently discovered that with rice. *Rice always bubbled over
> with foam no matter the size of the pot. *Once I read here that some
> sort of fat would reduce the foam, I've never had that problem again. I
> use just a little slice of butter in the cooking water.

I'm cooking a batch of brown rice as I type. Brought the water, salt
and butter up to a good rolling boil, dumped in the rice, brought back
to boil, covered and turn the heat down to a simmer, and in one hour:
perfectly cooked brown rice!

I get no boiling over, ever.

John Kuthe...

"Kent" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>> "Steve Pope" > wrote in message
>> ...
>>> Christopher M. > wrote:
>>>
>>>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
>>>>in,
>>>>or will the salt stick to the pasta and make it very salty?
>>>
>>> There is no need to add salt in the first place.
>>
>> Doesn't it reduce the bubbling?
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
> Salt raises boiling temperature to a very small degree, given the amount
> of salt usually put into the pasta water.
>
> IF you want to cut your bubbling. add 1 tablespoon oil to the water. The
> lessening of bubbles will astound you.
>
> Kent

Thanks. I hate having to turn down the temperature and extend the cooking
time.


W. Pooh (AKA Winnie P.)

"Kent" > wrote in message
...
>
> "Christopher M." > wrote in message
> ...
>> "Steve Pope" > wrote in message
>> ...
>>> Christopher M. > wrote:
>>>
>>>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
>>>>in,
>>>>or will the salt stick to the pasta and make it very salty?
>>>
>>> There is no need to add salt in the first place.
>>
>> Doesn't it reduce the bubbling?
>>
>>
>> W. Pooh (AKA Winnie P.)
>>
> Salt raises boiling temperature to a very small degree, given the amount
> of salt usually put into the pasta water.
>
> IF you want to cut your bubbling. add 1 tablespoon oil to the water. The
> lessening of bubbles will astound you.
>
> Kent
>
Why would anyone want to reduce the bubbling in boiling water? Turn down
the heat! In my experience, oil added to the water makes it difficult for a
sauce to cling to the pasta.

Jill

On Wed, 2 Feb 2011 11:50:13 -0500, "jmcquown" >
wrote:

> Why would anyone want to reduce the bubbling in boiling water? Turn down
> the heat! In my experience, oil added to the water makes it difficult for a
> sauce to cling to the pasta.

They're talking about the foaming that can happen when they crowd the
pot (don't use a large enough one with enough water), but you're
right. Turning the heat down a bit will take care of it. It's still
boiling, just not as furiously.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 01 Feb 2011 20:23:00 -0800, HumBug! >
wrote:

>On Tue, 1 Feb 2011 16:20:56 -0800, "Kent" > wrote:
>
>
>>IF you want to cut your bubbling. add 1 tablespoon oil to the water. The
>>lessening of bubbles will astound you.
>
>Oil does NOTHING to stop the bubbling.

This is true, in fact the oil will make water boil more violently, it
acts as a pot lid. Kent knows far less about cooking (and everything)
than I do about playing an accordian and I have a tin ear. All I know
about accordians is I like to watch them played by big breasted
Ukraniun women. LOL
http://www.istockphoto.com/file_thum...n-on-couch.jpg

>Use a bigger pot and you'll get no bubbling.

Well, it'll still bubble the same, just less likely to boil over.

For cooking pasta I use an 8 qt pot filled with 6 qts of water, at a
full rolling boil it has never boiled over even when cooking two
pounds of pasta. I usually cook a pound and a half because I like to
have left over pasta for the next day (nothing so good as cold
raviolis for breakfast), and I'll put aside a portion of plain for
pasta salad or adding to salads, omelets, and such... I like plain
pasta heated in the pan with sauted veggies. I don't remember ever
cooking less than a full pound of pasta unless it was one of those
sold in a 12 ounce box like bowties, and I'll sometimes measure out a
half pound of orzo to cook with a cup of rice (pilaf). At the rate
the price of pasta is rising it won't be too much longer before it's
all sold in 8 ounce boxes.

"Christopher M." > wrote in message
...
> "Steve Pope" > wrote in message
> ...
>> Christopher M. > wrote:
>>
>>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
>>>in,
>>>or will the salt stick to the pasta and make it very salty?
>>
>> There is no need to add salt in the first place.
>
> Doesn't it reduce the bubbling?

I believe salt lowers the boiling point. But then again I have read that it
raises the boiling point. I honestly don't know which is true.

In article >,
says...
>
> "Christopher M." > wrote in message
> ...
> > "Steve Pope" > wrote in message
> > ...
> >> Christopher M. > wrote:
> >>
> >>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
> >>>in,
> >>>or will the salt stick to the pasta and make it very salty?
> >>
> >> There is no need to add salt in the first place.
> >
> > Doesn't it reduce the bubbling?
>
> I believe salt lowers the boiling point. But then again I have read that it
> raises the boiling point. I honestly don't know which is true.

It raises the boiling point and lowers the freezing point. This is
elementary chemistry.

J. wrote on Wed, 2 Feb 2011 08:58:31 -0500:

> In article >,
> says...
>>
>> "Christopher M." > wrote in
>> message ...
> >> "Steve Pope" > wrote in message
> >> ...
> >>> Christopher M. > wrote:
> >>>
> >>>> Sometimes I forget to add salt. Can I add the salt after
> >>>> I put the pasta in, or will the salt stick to the pasta
> >>>> and make it very salty?
> >>>
> >>> There is no need to add salt in the first place.
> >>
> >> Doesn't it reduce the bubbling?
>>
>> I believe salt lowers the boiling point. But then again I
>> have read that it raises the boiling point. I honestly don't
>> know which is true.

>It raises the boiling point and lowers the freezing point. This is
>elementary chemistry.

For water, it is a pretty simple expression:

delta T= 0.51m, where m is the molality of the solution (moles per
liter).

For salt, this means that adding 58.44g (one mole) to a liter of water
would raise the boiling point by half a Celsius degree. Pretty roughly,
since a tablespoon of salt weighs about 25g, you'd need to add two
tablespoons of salt to 2 pints of water to raise the boiling point by
about one degree Fahrenheit...quite salty water I'd say!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 2 Feb 2011 08:58:31 -0500, "J. Clarke" >
wrote:

>In article >,
says...
>>
>> "Christopher M." > wrote in message
>> ...
>> > "Steve Pope" > wrote in message
>> > ...
>> >> Christopher M. > wrote:
>> >>
>> >>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
>> >>>in,
>> >>>or will the salt stick to the pasta and make it very salty?
>> >>
>> >> There is no need to add salt in the first place.
>> >
>> > Doesn't it reduce the bubbling?
>>
>> I believe salt lowers the boiling point. But then again I have read that it
>> raises the boiling point. I honestly don't know which is true.
>
>It raises the boiling point and lowers the freezing point. This is
>elementary chemistry.

However obviously you failed elementary cooking.

"The Effect of Sugar and Salt"

"When salt, sugar, or any other nonvolatile compounds are dissolved in
water, the freezing point of the resulting solution is lowered and
it's boiling point raised. We take advantage of this effect by using
rock salt to melt ice on roads, and to freeze ice cream. As far back
as the 18th century, solutions of calcium chloride were used to reach
temperatures of -27° F. (-33° C.). The helpfullness of solutes at the
other end of the scale is, however, more limited. It takes one ounce
of salt to raise the boiling point of a quart of water by a mere 1° F.
A Denverite who wanted to boil water at 212° F. would have to add more
than half a pound of salt to that quart of liquid." [Berk, Z.
Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
New York: Elsevier, 1976]

On Tue, 1 Feb 2011 23:57:52 +0000 (UTC), (Steve
Pope) wrote:

> Christopher M. > wrote:
>
> >Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
> >or will the salt stick to the pasta and make it very salty?
>
> There is no need to add salt in the first place.
>
Really? I find it's very bland, the kind of bland that can't be cured
later if I don't add salt to the boiling water. For me, it's not a
question of "if", it's a question of "how much". I don't subscribe to
the salty as the sea method. Just a few shakes (maybe 1/4 tsp at the
most) for 4-6 qts of water.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Steve Pope" > wrote in message
...
> Christopher M. > wrote:
>
>>Sometimes I forget to add salt. Can I add the salt after I put the pasta
>>in,
>>or will the salt stick to the pasta and make it very salty?
>
> There is no need to add salt in the first place.

I believe there is. Lidia Bastianich said the water needs to be briny with
salt. Pasta hasn't got a lot of flavor. IMO, it doesn't taste like much if
you don't add the salt.

Julie Bove > wrote:

>"Steve Pope" > wrote in message

>> There is no need to add salt in the first place.

>I believe there is. Lidia Bastianich said the water needs to be briny with
>salt. Pasta hasn't got a lot of flavor. IMO, it doesn't taste like much if
>you don't add the salt.

I guess my view is once you try it a few times without salt,
you will never miss it. Salt preference is very much a matter
of what you're used to.

I haven't added salt (nor oil) to pasta boiling water for many
years, maybe a couple decades, and I don't miss it at all.

Tangentially: I did try the Bionature pasta that Christine and
others recommended here. And, it seems maybe slightly slightly better
than other whole wheat pastas. It's apparent from the labeling that
it is slightly less dried out (less carbs, calories, and protein per
ounce of dry pasta), and their blurb says something about
a special "slow drying process".


Steve

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> There is no need to add salt in the first place.
>
>>I believe there is. Lidia Bastianich said the water needs to be briny
>>with
>>salt. Pasta hasn't got a lot of flavor. IMO, it doesn't taste like much
>>if
>>you don't add the salt.
>
> I guess my view is once you try it a few times without salt,
> you will never miss it. Salt preference is very much a matter
> of what you're used to.

Wrong, IMO. I learned to cook without salt so always made my pasta without.
Until I learned on various cooking shows that it does need salt. It is MUCH
better with.
>
> I haven't added salt (nor oil) to pasta boiling water for many
> years, maybe a couple decades, and I don't miss it at all.

I can certainly tell if it is cooked without.
>
> Tangentially: I did try the Bionature pasta that Christine and
> others recommended here. And, it seems maybe slightly slightly better
> than other whole wheat pastas. It's apparent from the labeling that
> it is slightly less dried out (less carbs, calories, and protein per
> ounce of dry pasta), and their blurb says something about
> a special "slow drying process".

I believe I used it years ago. Can't remember much one way or the other.
> Steve

On Tue, 01 Feb 2011 20:37:51 -0800, HumBug! >
wrote:

> On Tue, 1 Feb 2011 18:55:23 -0800, "Julie Bove" >
> wrote:
>
>
> >Wrong, IMO. I learned to cook without salt so always made my pasta without.
> >Until I learned on various cooking shows that it does need salt. It is MUCH
> >better with.
>
> So your own PERSONAL EXPERIENCE says it DOESN'T need salt, but some moron
> on a cooking show says it DOES, and you go with the moron's opinion??
>
You have a problem with salt and need to be extra careful, she
doesn't. You sound like bobo.

--

Today's mighty oak is just yesterday's nut that held its ground.

"HumBug!" > wrote in message
...
> On Tue, 1 Feb 2011 18:55:23 -0800, "Julie Bove" >
> wrote:
>
>
>>Wrong, IMO. I learned to cook without salt so always made my pasta
>>without.
>>Until I learned on various cooking shows that it does need salt. It is
>>MUCH
>>better with.
>
> So your own PERSONAL EXPERIENCE says it DOESN'T need salt, but some moron
> on a cooking show says it DOES, and you go with the moron's opinion??

I don't think those people I saw are morons. Yeah there are a few chefs
that I am not overly fond of. But if some people say it, I will believe
them.

(Steve Pope) wrote:
>Julie Bove > wrote:
>>"Steve Pope" > wrote in message
>
>>> There is no need to add salt in the first place.
>
>>I believe there is. Lidia Bastianich said the water needs to be briny with
>>salt. Pasta hasn't got a lot of flavor. IMO, it doesn't taste like much if
>>you don't add the salt.
>
>I guess my view is once you try it a few times without salt,
>you will never miss it. Salt preference is very much a matter
>of what you're used to.
>
>I haven't added salt (nor oil) to pasta boiling water for many
>years, maybe a couple decades, and I don't miss it at all.

I don't add any oil... adding oil to pasta cooking water coats the
pasta and prevents sauce from clinging, plus unnecessarily mucks up
the pot. I add salt according to how the pasta will be served; if a
buttery primavera (just veggies and fat-no cheese) I will salt the
water, but if with a tomato sauce and especially with meat and/or
cheese there is more than enough salt in the adornments. Btw, salt
does essentially nothing to change the boiling temperature of water,
not enough to matter.... you'd need to add so much salt to raise the
boiling temperature one degree F. it would render the pasta inedible.

On Feb 1, 6:57*pm, (Steve Pope) wrote:
> Christopher M. > wrote:
> >Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
> >or will the salt stick to the pasta and make it very salty?
>
> There is no need to add salt in the first place.
>
> Steve

I forgot the salt once and felt that there was a decided difference.

On Feb 1, 3:54*pm, "Christopher M." >
wrote:
> Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
> or will the salt stick to the pasta and make it very salty?
>
> W. Pooh (AKA Winnie P.)

It is a Federal crime to add salt after you've added the pasta. 10
years to life.

On Feb 1, 6:54*pm, "Christopher M." >
wrote:
> Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
> or will the salt stick to the pasta and make it very salty?

It would behoove you to try both methods...and report on YOUR
experience. I can't tell you how you perceieve salt.

Mr. Bill wrote:
> On Feb 1, 6:54 pm, "Christopher M." >
> wrote:
>> Sometimes I forget to add salt. Can I add the salt after I put the
>> pasta in, or will the salt stick to the pasta and make it very salty?
>
> It would behoove you to try both methods...and report on YOUR
> experience. I can't tell you how you perceieve salt.

I'm very sensitive to salt. I can't take the chance.


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
...
> Sometimes I forget to add salt. Can I add the salt after I put the pasta
> in, or will the salt stick to the pasta and make it very salty?

You can do that. I've even added it after it has cooked when I forgot to
put it in at the beginning. I just stirred it through really well and
drained it. Tasted fine.

Lidia Bastianich had some salt tablets on her show. No clue where she got
them. She said one was the perfect amount for a pot of pasta.

Julie Bove wrote:
> "Christopher M." > wrote in message
> ...
>> Sometimes I forget to add salt. Can I add the salt after I put the
>> pasta in, or will the salt stick to the pasta and make it very salty?
>
> You can do that. I've even added it after it has cooked when I
> forgot to put it in at the beginning. I just stirred it through
> really well and drained it. Tasted fine.

Cool. Thanks.

> Lidia Bastianich had some salt tablets on her show. No clue where
> she got them. She said one was the perfect amount for a pot of pasta.

That's a fantastic idea. I hate having to measure it out. Thank you.


W. Pooh (AKA Winnie P.)

On Tue, 1 Feb 2011 18:08:05 -0800, "Julie Bove"
> wrote:

> Lidia Bastianich had some salt tablets on her show. No clue where she got
> them. She said one was the perfect amount for a pot of pasta.

I searched for "salt tablets" on the website of the store she owns
with Mario Batali in NYC, but didn't turn it up. Here's a web site
for you
http://stores.theoliveandthegrape.bi...ino/Detail.bok

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Tue, 1 Feb 2011 18:08:05 -0800, "Julie Bove"
> > wrote:
>
>> Lidia Bastianich had some salt tablets on her show. No clue where she
>> got
>> them. She said one was the perfect amount for a pot of pasta.
>
> I searched for "salt tablets" on the website of the store she owns
> with Mario Batali in NYC, but didn't turn it up. Here's a web site
> for you
> http://stores.theoliveandthegrape.bi...ino/Detail.bok
>
> --

I didn't know they owned a store. Thanks!

On Tue, 1 Feb 2011 22:00:58 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 1 Feb 2011 18:08:05 -0800, "Julie Bove"
> > > wrote:
> >
> >> Lidia Bastianich had some salt tablets on her show. No clue where she
> >> got
> >> them. She said one was the perfect amount for a pot of pasta.
> >
> > I searched for "salt tablets" on the website of the store she owns
> > with Mario Batali in NYC, but didn't turn it up. Here's a web site
> > for you
> > http://stores.theoliveandthegrape.bi...ino/Detail.bok
> >
>
> I didn't know they owned a store. Thanks!
>
Yes, it's called Eataly and I hear it's an amazing place for foodies.
http://eatalyny.com/the-market

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
says...
>
> "Christopher M." > wrote in message
> ...
> > Sometimes I forget to add salt. Can I add the salt after I put the pasta
> > in, or will the salt stick to the pasta and make it very salty?
>
> You can do that. I've even added it after it has cooked when I forgot to
> put it in at the beginning. I just stirred it through really well and
> drained it. Tasted fine.
>
> Lidia Bastianich had some salt tablets on her show. No clue where she got
> them. She said one was the perfect amount for a pot of pasta.

They used to be commonplace pharmacy items--athletes, the military, and
others who worked hard in hot weather used to take them regularly. Now
everybody drinks one or another variety of "electrolyte balanced sports
drink" and salt pills have become uncommon. You can get them off of
Amazon, however be careful what you order--some are sodium chloride and
little else, others balance sodium, potassium, and possibly other
ingredients--potassium chloride, while it's salty, tastes different from
sodium chloride--this may or may not be a good thing depending on
whether you like the taste.

"J. Clarke" > wrote in message
in.local...
> In article >,
> says...
>>
>> "Christopher M." > wrote in message
>> ...
>> > Sometimes I forget to add salt. Can I add the salt after I put the
>> > pasta
>> > in, or will the salt stick to the pasta and make it very salty?
>>
>> You can do that. I've even added it after it has cooked when I forgot to
>> put it in at the beginning. I just stirred it through really well and
>> drained it. Tasted fine.
>>
>> Lidia Bastianich had some salt tablets on her show. No clue where she
>> got
>> them. She said one was the perfect amount for a pot of pasta.
>
> They used to be commonplace pharmacy items--athletes, the military, and
> others who worked hard in hot weather used to take them regularly. Now
> everybody drinks one or another variety of "electrolyte balanced sports
> drink" and salt pills have become uncommon. You can get them off of
> Amazon, however be careful what you order--some are sodium chloride and
> little else, others balance sodium, potassium, and possibly other
> ingredients--potassium chloride, while it's salty, tastes different from
> sodium chloride--this may or may not be a good thing depending on
> whether you like the taste.

These are not the same thing though. sf posted a link to her store.
Apparently she sells them.

On Feb 1, 5:54*pm, "Christopher M." >
wrote:
> Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
> or will the salt stick to the pasta and make it very salty?
>
> W. Pooh (AKA Winnie P.)

Nahhh, the salt will still dissolve in the water and then soak into
the pasta as the pasta cooks. Of course the sooner you put the salt in
the water, the more of it will end up IN the pasta.

John Kuthe...

John Kuthe wrote:
> On Feb 1, 5:54 pm, "Christopher M." >
> wrote:
>> Sometimes I forget to add salt. Can I add the salt after I put the
>> pasta in, or will the salt stick to the pasta and make it very salty?
>>
>> W. Pooh (AKA Winnie P.)
>
> Nahhh, the salt will still dissolve in the water and then soak into
> the pasta as the pasta cooks. Of course the sooner you put the salt in
> the water, the more of it will end up IN the pasta.
>
> John Kuthe...

Hmm. Interesting.


W. Pooh (AKA Winnie P.)

In article >,
"Christopher M." > wrote:

> Sometimes I forget to add salt. Can I add the salt after I put the pasta in

Yes. I do it often.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller