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TIL a line cook in Portland told me to salt my pasta water like the sea, and I finally tried it
I was working a busy Friday night at a spot in Portland about 6 months ago and a line cook named Dave saw me dumping a tiny pinch of salt into a huge pot of boiling water. He grabbed the box of kosher salt and poured in what looked like half a cup, saying 'salt it like the ocean, not a lake.' I thought he was messing with me because that much salt seemed crazy, but I tried it on my next batch and the pasta actually tasted seasoned all the way through instead of bland. Now I use about 1.5 tablespoons per gallon of water and my pasta dishes need way less sauce to taste good. Anyone else have a salty old cook give them a tip that sounded wrong but ended up being dead on?
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