I have a question about the recipe "Salad Dressing" from Leslie_.
Is salt deliberately excluded as an ingredient in this recipe? It tastes as though it needs some salt.
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Margie is a trusted home cook immersed in German foodways.
It contains mustard and Worcester sauce, and both ingredients contain salt. However, 4 drops of Worcester sauce is pretty minimal, so if you want it saltier, either add more sauce or salt. I guarantee you that the salt police will not come knocking n your door.
i actually don't think adding salt to any recipe would destroy a food. salt and pepper- are often left up to the cook, when someone writes out a recipe for their dish.
In general I agree, in this particular case, no question the cook should salt to taste.
I can, however, think of at least one instance where the amount of salt is critical -- baking with yeast. Too much and you can kill the yeast, too little and the yeast can run amuck.
I can also think of places where "everybody knows" you're not supposed to add salt. Salting beans before they're cooked is supposed to toughen their skins (not true). Salting meat before cooking is supposed to dry it out (not true). And the big one: Salt is bad for you because it raises your blood pressure. (Only partially true and only partially significant. Only a small percentage of the population is sensitive to salt in that regard.)
When we make simple salad dressings at home, we do not add salt. It depends on your sense of what's right for you.
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