Is there such a thing as a "perfect" amount of salt for a dish?

[BAPyessir6]

I've heard both ideas of "season to taste" or "taste is subjective" as well as things such as "asking for salt at a restaurant is an insult" (because chefs season it perfectly) or "I don't salt my food once it hits the table."

I personally always figured that, as everyone's dietary needs/palettes could be different from mine, I'll just season it how I like it and put salt and pepper on the table. (My family always had salt and pepper on the table.)

Is there a "proper" amount of salt to add to a dish, or does it depend on the person? Is is considered a "rookie" mistake to ask for salt or are cooks considered "worse" chefs if their patrons ask for it?

Sometimes I go out to eat and wow there's a ton of salt on the food, then the next time it's totally fine. Are there just different cooks back there? (Or maybe they smoke, as I've heard that can destroy your palette).

 

[caseydog]

IMO, it is 100-percent subjective. I am sure there are a lot of "professional" chefs who would strongly disagree. One of my favorite YouTube chefs makes excellent food, but when he tastes things, always says, "not enough salt." But as good as he is, I think his tolerance of salt has gotten to a point that what is understated to him is way too salty for me. Knowing his personality from his videos, he would say I am wrong, but I would say we have different tastes.

CD

 

[Andy M.]

It's kind of naive/arrogant to believe that one level of saltiness is perfect for everyone.

My SO, Older daughter, younger daughter and I all prefer different salt levels. I have to accommodate all that If I want them to think I'm the greatest cook of all time ;-)). My sister was in a class all to herself. She had no tolerance for salt at all.

 

[pepperhead212]

It's 100% subjective, unless the salt is being used for something like preservation, or something where a certain percentage is called for, for safety.

 

[BAPyessir6]

Whereas my sister puts so much salt onto her food she complains about it (when she does all the cooking) and then wonders why she gets heart palpitations sometimes.

 

[taxlady]

It's 100% subjective, unless the salt is being used for something like preservation, or something where a certain percentage is called for, for safety.

I agree. And I'm thinking of several people here who have mentioned that they have been using salt sparingly and find an ordinary salting to be more than they prefer. I know that if I don't pay attention, my salt preference tends to slowly go up. I tend to notice that if I get my blood pressure measured and it's a lot higher than I expected. Then I cut back on salt until my BP goes back to something sensible. I'm doing that right now. I finally got a family doctor and saw him for the first time on Wednesday. I had my BP measured and it was a good 50 points higher than expected. I am supposed to take my blood pressure in the morning and evening each day and see what that looks like. I started doing that. This morning it finally showed some sign of improvement. I really hope I can get it back down to healthy by dietary means. I really don't want to have to take BP medication.

 

[caseydog]

Whereas my sister puts so much salt onto her food she complains about it (when she does all the cooking) and then wonders why she gets heart palpitations sometimes.

I have been on a low sodium diet for a couple of years, and I can say for sure that when I was forced to cut back on salt, my taste buds had to adapt. I can only assume that the more salt you use, the more you want. Kinda' like the more alcohol you drink, the more it takes to give you that buzz. Tolerance.

When I first had to cut back on salt, I noticed it, and not in a good way, But, within six months, half the amount of salt tasted normal to me, and now, what used to taste normal, is too salty.

Don't get me wrong, there are still some salty snacks I enjoy, but not very often.

I believe the trick to eating things you want to eat but shouldn't eat is to plan to eat them, eat a modest amount, and thoroughly enjoy every single bite... then move on.

CD

 

[Badjak]

+1 on subjective (except preserving and to some extend baking)

The only thing I ask of people is to taste first. Then add salt & pepper if needed.

 

[caseydog]

I agree. And I'm thinking of several people here who have mentioned that they have been using salt sparingly and find an ordinary salting to be more than they prefer. I know that if I don't pay attention, my salt preference tends to slowly go up. I tend to notice that if I get my blood pressure measured and it's a lot higher than I expected. Then I cut back on salt until my BP goes back to something sensible. I'm doing that right now. I finally got a family doctor and saw him for the first time on Wednesday. I had my BP measured and it was a good 50 points higher than expected. I am supposed to take my blood pressure in the morning and evening each day and see what that looks like. I started doing that. This morning it finally showed some sign of improvement. I really hope I can get it back down to healthy by dietary means. I really don't want to have to take BP medication.

My BP averages about 125/80. Not great, but not bad enough to require meds. BTW, that is not why I am on a low sodium diet. It is a kidney issue. My concern is my resting heartbeat, which was about 52BPM when I was a swimmer 40-something years ago, and is now in the upper 90s. Diet ain't going to fix that. I need to get off the couch and get my a$$ moving.

CD

 

[caseydog]

The only thing I ask of people is to taste first. Then add salt & pepper if needed.

I absolutely agree. You can always add, but can never subtract. Taste, then season a little at a time.

CD

 

[Badjak]

My BP averages about 125/80. Not great, but not bad enough to require meds. BTW, that is not why I am on a low sodium diet. It is a kidney issue. My concern is my resting heartbeat, which was about 52BPM when I was a swimmer 40-something years ago, and is now in the upper 90s. Diet ain't going to fix that. I need to get off the couch and get my a$$ moving.

CD

I thought 125/80 was pretty good.
Definitely nowhere near medication amount

 

[dragnlaw]

Salt is subjective.
The only thing that completely drives me wild are the people who when the jplate is put in front of them pick up the salt and start dumping it on their meal. - without tasting it first.
ARGHHHHH!

 

[dragnlaw]

Absolutely my thought exactly Badjak!

 

[caseydog]

Salt is subjective.
The only thing that completely drives me wild are the people who when the jplate is put in front of them pick up the salt and start dumping it on their meal. - without tasting it first.
ARGHHHHH!

That is the worst culinary insult. Adding any seasoning before tasting the food someone has put time and effort into preparing it for you.

CD

 

[taxlady]

My BP averages about 125/80. Not great, but not bad enough to require meds. BTW, that is not why I am on a low sodium diet. It is a kidney issue. My concern is my resting heartbeat, which was about 52BPM when I was a swimmer 40-something years ago, and is now in the upper 90s. Diet ain't going to fix that. I need to get off the couch and get my a$$ moving.

CD

Yeah, I knew it was a kidney issue, not BP related.

Get yourself a good exercise regime that is enjoyable if possible. I promise you, the longer you wait to get started with that the harder it will get. I'm learning all about that now.

 

[Steve Kroll]

I'm one of those people who usually puts "season to taste" when I post a recipe. Salt is a very subjective topic. For myself, if I'm cooking for a crowd I tend to lean toward under seasoning. I can't have a lot of salt myself because of my BP.

But I always put salt on the table for those who want more.

 

[Marlingardener]

I agree with Dragonlaw--salting before tasting is not only rude, but it can ruin a dish. Once in a restaurant the waiter brought my dish to another table, where the diner started to shake salt all over the plate--heavily--before he tasted it.
The waiter grabbed the plate and brought it to me. Upon tasting the "salt mine" I sent it back to the kitchen to be replaced. The other diner assured me he hadn't even touched it with a fork, and I assured him he had destroyed it with salt.
Amount of salt is very subjective, but some "subjects" shouldn't be allowed a salt shaker!

 

[Aunt Bea]

The correct amount of salt has gotten more complicated now that many chefs use kosher or sea salt instead of the iodized salt that most of us grew up with.

Cook to please yourself and eventually you will develop a following.

 

[Kathleen]

Salt is subjective.
The only thing that completely drives me wild are the people who when the jplate is put in front of them pick up the salt and start dumping it on their meal. - without tasting it first.
ARGHHHHH!

I have a friend who always took potential employees to lunch. His business hinged on his employees thoroughly checking and not making assumptions. He said that he never regretted neglecting to hire someone who salted food before tasting. I found that interesting.

 

[dragnlaw]

I suppose paying a lunch is cheaper than being taken in by a CV, training and then having to let them go after the mistake is made!