SALT. There’s a difference between Morton’s (or similar) table salt and sea salt. To achieve the same salt taste, it takes a little more sea salt.

You be the judge, since there are also differences among sea salts.

Re: Kosher salt–the rock kind. All the chefs on the food network use it. I’ve tried it, and don’t like it for two reasons.

1.  It’s too difficult to discern measurement. You can’t really measure it accurately. And since measurement is the primary way I communicate a recipe to you, I stay with the granulated/grain variety.

2.  It doesn’t always melt, especially in quick saute dishes, and ends up feeling like bits of glass in the mouth. That’s a texture achievement I don’t wish to achieve.

SALTING THE WATER. Don’t sprinkle a little salt over a large pot of water and expect the water to be salty. For large amounts of water, you need large amounts of salt, especially when cooking pasta, which without salt is especially bland.


Many chefs reduce the salt in recipes and some never use it, preferring instead to let the diner salt to their own tastes.

Personally, I prefer the dish come out to me finished, whereby I don’t need a salt shaker.

If I taste a dish and it needs salt, then my first impression of the dish is that it’s lacking something. I prefer a good first impression.

However, people can often adjust to a lower salted dish and actually like the change, whereby too salty cannot never be forgiven by the palate.


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