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.