Another culinary question?

In our house we don’t have much salt on our food – not sure why – nothing to do with all the health warnings, we just like to eat the food on our plate without it – on my palate the salt tends to hide the flavour of most foods – although there are some foods that must have salt – boiled egg with soldiers – there must be salt on that egg! I like the crispy fat on roast dinners to have a bit of salt – pork crackling in particular.

Of course bacon is cured in brine and is salty and I love that flavour!

I see a lot of the top chefs expounding the virtues of salt by bringing out the flavours – that Jamie Oliver doesn’t just add a pinch he chucks a load in – but for my palate, as I said above the salt tends to hide the underlying flavour and with a lot of salt that is all I can taste!

What do you think – do you add salt – at the point of cooking, or onto the plate, or like me do you leave well alone and enjoy the flavours as they come?

Just interested!