The shocking truth about how much salt I was actually using

I was watching a video from the Institute of Culinary Education last week and they had a chef break down salting by weight instead of by pinch. I decided to test it with my usual pasta water recipe. Turns out I was only using about half the salt I actually needed for proper seasoning. The difference in the final dish was crazy noticeable. Has anyone else switched to measuring salt with a scale for boiling water or stocks?

3 comments

3 Comments

anderson.gavin2mo ago

Yeah weighing it out changed everything for me too.

hill.david1mo ago

Close to that, but I actually think 1% is a little too much for my taste. I do 7-8 grams per liter and that still gives you that seasoned flavor without making the water taste like brine. Weighing it definitely helps you nail the right amount, no question there.

the_susan2mo ago

About 1% salt by weight is the standard for pasta water, so 10g per liter of water. Most people guess low on that.