I understand the desire for salt not to have a salty taste, but to "draw out" the other flavors. But I cook with very little of it.
I have an African-inspired cookbook, The Soul of a New Cuisine, by Marcus Samuelsson. I bought it for myself for Christmas. I was really surprised by how *little* salt is called for -- many recipes don't have any at all, not even the ever-present "salt and pepper to taste" line! It makes me happy.
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rosecarmine
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Date: 2007-05-30 03:10 pm (UTC)I have an African-inspired cookbook, The Soul of a New Cuisine, by Marcus Samuelsson. I bought it for myself for Christmas. I was really surprised by how *little* salt is called for -- many recipes don't have any at all, not even the ever-present "salt and pepper to taste" line! It makes me happy.