Remind me not to eat spaghetti round yours. Most people do take in too much salt, but that's almost exclusively because of highly processed foods. Not everything needs salt, but under-seasoning is a British vice, and the main reason we get simple stuff so horribly wrong. There's a reason it's called a salad.
Calling all you cooks...
- Thread starter swee'pea99
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Remind me not to eat spaghetti round yours. Most people do take in too much salt, but that's almost exclusively because of highly processed foods. Not everything needs salt, but under-seasoning is a British vice, and the main reason we get simple stuff so horribly wrong. There's a reason it's called a salad.
Fair enough, I'll eat yours. Oh - I already have.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Could you imagine spag ag sans salt, vile.
I'm in totally middle-class agreement with you here.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Super.
Of course, I usually cook my spaghetti sous-vide.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
4 hours?
3 and a half. Al dente.
It's just fine, thanks. Salt boosts some flavours but kills others and your tastebuds adjust to the different flavours. Like tea and coffee without sugar.
I agree you get used to it. Always used to add salt to cooking & often on the plate too. Now with new partner who doesn't
add salt to any cooking and only to a few things on the plate I've been encouraged not to use so much & can't say I miss it now - even on spag bog....!
But you have to have it on chips and on tomato sandwiches...
