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My old prep cook said salt your pasta water like the sea and I finally get why
Had a 20 minute talk with him last week about seasoning layers and he said most home cooks under salt by half. I started tasting at every stage last Tuesday and my bolognese needed almost a full extra tablespoon. How do you all judge salt levels when you are cooking 30 plates at once?
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the_felix4d ago
Salting like the sea is a bit much, that saying gets passed around but it's really about the water tasting seasoned, not salty like ocean water. If you go full sea strength you end up with pasta that's salty on its own and throws off the sauce. For 30 plates at once, taste a small scoop of the water or pull one noodle and check it, then adjust the pot rather than each plate.
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