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Pro tip: An old sous chef told me to salt pasta water like the ocean
I used to be timid with salt, just a pinch in the water. Then this guy Ray, been cooking for 20 years, pulled me aside and said put enough salt in so it TASTES like the sea. I thought he was crazy. First time I tried it, I used like 2 tablespoons for a big pot. The pasta came out PERFECTLY seasoned on its own. No need to oversauce it just to get flavor. I swear it made my carbonara way better. Has anyone else gotten a tip from an older cook that went against what you thought?
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the_robin8d ago
Ray from the old crew taught me the same thing when I was making sauce from scratch. I was worried about oversalting but he just said trust the water, it won't all soak in. My pasta came out way better after that, no comparison.
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sean488d ago
Huh, is it really that big of a deal? I mean, I get that too much salt ruins things but a lot of people just eyeball it and it works out fine. My grandmother never measured a thing in her life and her pasta was always solid. I feel like if you're not cooking for a restaurant or something, a little salt or less salt won't make or break a Tuesday night dinner. But hey, if it works for you, knock yourself out.
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