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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?
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