Christine Dabney wrote:

> I proprose a challenge to all you who don't salt while cooking. Think
> of something that you cook/eat that you don't usually salt while
> cooking, but add later. Then try adding salt during the cooking
> process. Not a ton of it. And taste, taste, taste during this time
> to make sure you are using the correct amount. Just add salt in tiny
> incremental amounts.
>
> Then see the difference.
>
> You don't have to do it with pasta, or potatoes if that is something
> you shy away from. How about with beans? Or a stew or something?

My sister in law used to boast about her salt free bread. It was
horrible. She didn't realize how people avoided eating it because that
smidgeon of salt called for in the recipe was what it needed for flavor
yet while eating it all you could think of was that "this needs some
salt!" Salt really does help bring other flavors out also, yet doesn't
need to be used to excess.