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I finally stopped salting pasta water like my old chef taught me after a night at Sal's in Philly
I worked under a guy at Sal's on 13th Street who said the water should taste like the sea, so I dumped in handfuls every single night for close to a decade. Last Tuesday a regular sent back her linguine saying it was too salty to eat, and I tasted it myself and she was right. I cut my salt to about a third of what I used to use and let the sauce do the work instead. My pasta actually tastes like pasta now, not a salt lick. Anyone else ditch the sea water rule or am I the only one who got it wrong this long?
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paul3303d ago
Watched a line cook get fired at a diner in Jersey for doing the same thing, guy just could not stop himself from over salting everything. Boss told him the sea called and wanted its water back.
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