Originally Posted by Zhizara
Just a comment on the salt. I learned the hard way to salt thickened dishes,like spaghetti sauce and split peas, at the very end. I was making split peas and added the salt just before the last 20 minutes when it really thickens up. They were way too salty and such a shame because the way they tasted when I salted them was especially good.
My dad got senile in his old age and would add salt to his boiling potatoes.
Adding his salt to his boiling potatoes resulted in un-edible
salty potatoes. I had to write "No salt-potatoes" on the little salt shaker.
Which reminds me of a possible "wives tale" about temporarily adding peeled potatoes to a sauce that is too salty to remove the saltiness.
I hear there's no truth that this will work.
If so...it wouldn't surprise me. If adding a pinch of salt to boiling potatoes makes the salt go right in strong (the way cooking potatoes absorb salt), then...adding peeled potatoes to a too salty dish in order to reduce the saltiness is FALSE/FAIL.
heh...add some plain yogurt to thwart the saltiness.
I can see the false logic tho, by what I just described.
I'm not totally convinced that I should add the 2 tsp's of salt at the end. Salt is a key in cooking any meat. Otherwise, I end up pouring salt on the finished recipe at my table.