On 12/07/2010 09:34, chris French wrote:

Certainly ISTM that limiting the salt you add to your food, seems to
change how much you taste the salt added to food.


Your concept is utterly wrong. You do not taste the salt added to food
during its preparation - unless its use has been heavy handed. The
salt is put in, in *small* and correct quantities to 'bring out' the
flavours of other ingredients, as they combine in the cooking process,
to produce new flavours. It acts as a sort of flavour catalyst, if you
like.

I used to think that, until I noticed how much extra salt and pepper my
wife added to the food I cooked. Since then, I have left her to season
food at the table and there has been no rise in the amount of salt she
uses. There is a very good argument about seasoning while cooking
though, but I don't use it.

No, I understand exactly what you mean. I didn't say that it mean that
you could consciously taste the salt, just that is the food is always
seasoned with salt that maybe someone gets used to food tasting that way.

Yes, it is very easy to get lulled into that idea. The older we get, the
more careful I am about limiting the salt in our diet.

Maybe I'm wrong, it'd be interesting to see evidence on this, but it
doesn't really bother me. I'm happy cooking they way I do, which is the
important thing as far as I'm concerned.

Me too. The only naughties I do is to add salt and white pepper to mash
potatoes along with some butter and a drop of full fat milk.

Dave