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Old 01-15-2013, 11:45 AM   #21
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I always add a sprinkle of kosher after the rice goes in, so that the salt settles onto the rice and not the bottom of the cooker to avoid pitting.
I'm of the opinion that if seasoning needs to be added by the person at the table, then the food isn't properly seasoned. Same if I go to a restaurant, it's a big mark against the food if I gotta add salt and pepper to it at the table. Just my opinion.
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Old 01-15-2013, 12:12 PM   #22
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Quote:
Originally Posted by no mayonnaise View Post
I always add a sprinkle of kosher after the rice goes in, so that the salt settles onto the rice and not the bottom of the cooker to avoid pitting.
I'm of the opinion that if seasoning needs to be added by the person at the table, then the food isn't properly seasoned. Same if I go to a restaurant, it's a big mark against the food if I gotta add salt and pepper to it at the table. Just my opinion.
+1
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Old 01-15-2013, 12:56 PM   #23
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We saw Safety Not Guaranteed Saturday night, I don't even know what to say, it was seriously bizarre
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Old 01-15-2013, 12:59 PM   #24
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I'm among those who don't add salt to water when cooking rice or pasta. I season it when doing something else with it, and season the sauce. No one seems to miss the salt in the water (and, yes, I entertain quite a bit), and I love spicy food, so the sauces tend to have enough. I'm a salt-a-holic, so I purposefully under-salt everything for my taste since most of my friends have blood pressure issues.
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Old 01-15-2013, 01:04 PM   #25
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Quote:
Originally Posted by no mayonnaise View Post
I always add a sprinkle of kosher after the rice goes in, so that the salt settles onto the rice and not the bottom of the cooker to avoid pitting.
I'm of the opinion that if seasoning needs to be added by the person at the table, then the food isn't properly seasoned. Same if I go to a restaurant, it's a big mark against the food if I gotta add salt and pepper to it at the table. Just my opinion.
Not me. How can the chef possibly know how salty I want my food.

I really like the taste of salt and often if it is added to the dish, I won't taste it as much. In my opinion some food is better with the salt added during cooking and other food is better lightly salted or not salted while cooking and salted to taste when served. How much salt I want on my food depends on my mood and how much salt I have already eaten that day.
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Old 01-15-2013, 02:13 PM   #26
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So, in other words, crankin, anywhere between none and 1/2 tsp. per cup lol
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Old 01-15-2013, 02:16 PM   #27
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Not me. How can the chef possibly know how salty I want my food.
The chef knows the flavor profile s/he wants to achieve and seasons accordingly. That isn't "salty" per se, but rather well-seasoned.
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Old 01-15-2013, 02:50 PM   #28
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This isn't an all or nothing situation.

You CAN cook rice without salt. You CAN season it at the table. It may not be the best way.

It has been shown that food cooked with salt tastes better than food that is salted only after cooking.

I season the cooking liquid for rice so it cooks salted and I season it at the table because I recognize that everyone's taste for salt is different. I use more than my SO.

I don't make rigid rules about seasoning food at the table. A chef in a restaurant has to walk a fine line. He has to make tasty food so he adds salt in the kitchen but he may not add as much as he thinks is needed because he knows there are customers that would complain. It has often been said you can add more salt but you can't subtract salt (even with a potato).
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Old 01-15-2013, 02:55 PM   #29
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Originally Posted by Andy M. View Post
This isn't an all or nothing situation.

You CAN cook rice without salt. You CAN season it at the table. It may not be the best way.

It has been shown that food cooked with salt tastes better than food that is salted only after cooking.

I season the cooking liquid for rice so it cooks salted and I season it at the table because I recognize that everyone's taste for salt is different. I use more than my SO.

I don't make rigid rules about seasoning food at the table. A chef in a restaurant has to walk a fine line. He has to make tasty food so he adds salt in the kitchen but he may not add as much as he thinks is needed because he knows there are customers that would complain. It has often been said you can add more salt but you can't subtract salt (even with a potato).
Well said.
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Old 01-15-2013, 02:57 PM   #30
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I crave for more salt on hot, sweaty days.
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