Whenever I boil water for an artichoke or for pasta, I add Kosher salt to it. It doesn’t get measured beyond being poured into my palm before it is put into the water. Last night, I watched a few episodes of the original Japanese series Iron Chef. The challenge was Octopus.
As one of the chefs salted the water for an entree, the commentator observed that the chef had raised the salinity of the water so that it matched that of the Mediterranean. Damn! When I salt the water, I feel good if the resulting salinity falls somewhere between that of plain tap water and California’s Salton Sea (44gm/liter).
It’s probably a good thing that Susan is salting the water for tonight’s pasta.