John
How old were you when you figured out that "salt the water" when you boil pasta was like 3 tbsp?
Mar 6 at 2:22amWeb
Show threadFishercatMar 6

@johnzajac I was 18 or so when I learned to salt the water at all; mom stopped cooking with salt after dad's early 40s heart attack. And boy was it a revelation *how much* better everything tasted when cooked with salt.

I never learned to use any particular amount, since it depends on the quantity of water & pasta, which vary a lot. I don't consciously even eyeball how much salt I'm throwing in. I put in some, taste the water, and if it tastes about like sea water, I don't add more.

Show threadJohnMar 6

@Fishercat

Yeah "seawater" is about right

Show threadFishercatMar 6

@johnzajac Which only helps people who know what seawater tastes like. :-) For anyone who doesnt, I think of it as enough to tell that there's *some* salt in the water, but so much that you'd immediately describe it as salty. If that makes sense.

Of course, it's more complicated. I've noticed that there's a distinct correlation between how hydrated I am and how salty things taste.

When I've had a lot to drink, I perceive the same amount of salt as less salty. When I'm really well hydrated? I sometimes add salt to *canned soup.*

Show threadJohnMar 6

@Fishercat

"Not something you'd drink but doesn't make you gag"

Show threadFishercatMar 6
@johnzajac Hm. Yeah, that probably works. Bouillon does have *some* other flavors.
Show threadJohnMar 6

@Fishercat

Bouillon, like MSG, is much maligned in US cookery.

Show threadFishercatMar 6
@johnzajac It's the base of one of my "I'm too [fill in the blank] to cook and/or eat" meals that's ready in < 5 minutes. Which I can pretty much always get myself to eat.
Show threadForRealDoughMar 6

@johnzajac

Today.