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Amount of salt
Also searched as: salting, salt, less salt
In short: Salt boosts flavour, draws out water, keeps water in meat and tightens dough. The right amount depends on timing.
Picture it
A dial with a narrow sweet spot: too little is bland, too much is inedible.
Amount of salt
too littlejust righttoo much
too little: bland
What happens
A little salt lifts aromas and dampens bitterness. More salt draws out water and seasons through. Too much drowns out everything. Reduced sauces get saltier over time.
Rules of thumb
- A little early, adjust at the end.
- Salt pasta water well, sauces only at the end.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)