"Alan" wrote in message
...
In message _O2_n.239272$_m6.106117@hurricane, Phil L
wrote
Alan wrote:


For those who like salty food the salt can be added after cooking.


vegetables that have been boiled in fresh water are tasteless, and adding
salt 'on the plate' is nothing like cooking them in salted water


If vegetables are tasteless then cooking them in salty water only makes
them taste of salt.

That is utterly wrong.


The problem with removing a lot salt from a diet is
to get used to the taste of how things are meant to taste and not just the
taste of salt.

'Correct' seasoning is not "a lot of salt". Too much salt is just as bad for
the taste of the food, as not having any in there at all. You cannot suggest
that putting no salt in a dish during its preparation, is preparing that
dish to taste as it is "meant to taste". When a dish is composed of a number
of ingredients, you do not taste them all individually. They combine to form
new flavours, and some of those new flavours benefit, to an educated palate
at least, from a degree of seasoning. If you cannot taste this, then you are
one of those people who will never make a decent cook.

As I mentioned previously try (all) food completely
free of salt for a couple of weeks and you may find that afterwards you
dislike over-salted food.

Anyone with a half way decent palate, will dislike over-salted food anyway.
Try to understand, that seasoning is not just about "adding salt"

Arfa


It's very much like smokers who can never
understand how much they stink until they give up and notice the smell on
other smokers.

I would suggest however that overcooking in plain water may impart the
flavour to the water and so the solution is to cook them for less time, or
perhaps a quick steaming.



--
Alan
news2009 {at} admac {dot} myzen {dot} co {dot} uk