Salt

[Tom73]

Always amazed when people, and I've met quite a few, don't use when they're cooking. They don't salt their water when they're cooking potatoes, pasta or rice, and have no concept that salt is used to bring out flavour or that it can be used to make a spicy dish spicier. One lass just said to me she only uses salt to put on her chips. I don't even crush garlic without putting some salt with it.

Ironically, these people are usually the ones who eat tons of crisps and processed food.

Are people scared of it nowadays or what?

[Epping]

I don't add salt to a lot of things.. lots of natural salt in products..

your taste buds adapt.

I add Malden sea salt if I think the dish will need it but rarely salt vegetables.

pepper on the other hand.. pepper mill never stops turning in our house

[Kborom]

Perhaps if you buy the cheapest spuds then you probably need to add lots of salt to taste them. I but spuds from a farm, taste great without any salt added at any stage, so why should I add salt?

[Tom73]

I use Malden for everything, but not salting water for potatoes and rice just leaves a huge gap in the dish IMO.

Salting greens just loses their colour though.

Originally Posted by Kborom

Perhaps if you buy the cheapest spuds then you probably need to add lots of salt to taste them. I but spuds from a farm, taste great without any salt added at any stage, so why should I add salt?

I don't buy cheap tatties, well not the bag of "white potatoes" anyway. Even salt new potatoes straight from my patch.

[Epping]

Originally Posted by Tom73

I use Malden for everything, but not salting water for potatoes and rice just leaves a huge gap in the dish IMO.

Salting greens just loses their colour though.

nah.. if its mashed spuds then I'll add salted butter in which is better

rarely have boiled spuds.. par boil for roasting maybe but no salt needed

new potatoes get the fresh mint and butter tratment also so no need for salt

and salt in rice ?? what that about

[Wearsider]

I put salt on oven chips if that helps.

[daedalus]

the pretentiousness of the smb. designer salt.

[Epping]

Originally Posted by daedalus

the pretentiousness of the smb. designer salt.

considering its about a quid a box and I'm lucky if I use one box a year I think I can pay the extra over saxa

[Tom73]

Originally Posted by Epping

nah.. if its mashed spuds then I'll add salted butter in which is better

rarely have boiled spuds.. par boil for roasting maybe but no salt needed

new potatoes get the fresh mint and butter tratment also so no need for salt

and salt in rice ?? what that about

Just tastes flat to me otherwise.

[Harry Angstrom]

Originally Posted by Epping

I don't add salt to a lot of things.. lots of natural salt in products..

your taste buds adapt.

I add Malden sea salt if I think the dish will need it but rarely salt vegetables.

pepper on the other hand.. pepper mill never stops turning in our house

I always season veg and meats.

I once had a friend's wife, tell me off for putting salt on the bairn's chips. Her kid was eating a cheap hot dog in a cheap bun. This would have had ten times the amount of salt in it. Which I told her