Stop Salting the Water

Seriously – you are wasting salt.  I’d talked about it with other foodies who had the same opinion, and I’m reminded/incensed after encountering:

In a section of the slideshow devoted entirely to Olive Garden’s “deteriorated” food quality, Starboard writes, “If you were to google ‘how to cook pasta,’ the first step of Pasta 101 is to salt the water.” They also describe the pasta as “dry” and “overcooked” (so not, as any pasta cook worth their salt would know, al dente) and the pasta sauces as “bland.”

Source: Alert: Olive Garden Does Not Cook Its Pasta in Salted Water

  1. You have to add 58 grams of salt just to raise the boiling point of a liter of water by 0.5 of a degree Celsius.  Water with 0.05% salt is still considered fresh water
  2. Adding a pinch of salt doesn’t help the flavour of pasta
  3. Iodine, an additive to table salt for health reasons (my thanks to the Swiss!), is water soluble but again the concentration is likely to be so low it’s not worth the effort