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A line cook in Charleston showed me how to salt pasta water like the sea and I have never gone back
Back in 2009 I was working a fry station in Charleston and the guy next to me dumped what felt like half a box of kosher salt into the boiling pot, and when I asked what he was doing he just said the water should taste like the ocean, which sounded wrong until I tasted the finished pasta and finally got why mine had always been bland, so now I keep a little bowl of salt next to the stove and season that water way harder than feels right, but does anyone else measure it out or do you all just eyeball it like he did?
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betty12619d ago
How salty is too salty before you ruin the whole pot?
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