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Beatification Candidate |
MrsTuner and I both remember watching a video where we were amazed that the chef kept adding salt and more salt and more salt during the process. Mentioning that we would be surprised how much salt needed to be added... Of course, we can't remember even what the recipe was for... Does this sound familiar to anyone here???? (maybe we just have quarantine brains...) 
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| Beatification Candidate |
It was beans! Some sort of comfort food, white bean recipe...
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| Beatification Candidate |
Might have been a female food critic or chef that had a favorite restaurant recipe that they were able to get and then share?
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Minor Deity |
I have tried both ways - using lots of salt during cooking and just seasoning at table. I think the latter works every bit as well and uses a LOT less salt. Pasta for instance - all salting the water does is make the noodles salty. The exception to that is brining before the cook.
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| Beatification Candidate |
Carla makes beans!!! https://www.youtube.com/watch?v=PXqoyt4vsPA (how to make the best beans - fun to watch her) So did I see it here first, or somewhere else...
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| Unrepentant Dork Gadfly  |
Interesting that you find that. I find salting during makes it far more flavourful but far less salty. If I don’t add salt during cooking then add enough salt at the table to make it not bland I find it just tastes salty. Whereas if I add it during cooking I find it brings out all the other flavours.
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