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A line cook at my first job in Tulsa told me to salt pasta water 'like the sea', and I measured it out of spite
He said it every single shift for 8 months, and I always rolled my eyes. One slow Tuesday I finally weighed it: 1.5 ounces of kosher salt per gallon of water. That is 2.5 times what the house spec sheet said. The pasta came out seasoned all the way through instead of just on the outside, and the chef asked what I changed. So was he right, or has everyone else just been under-salting my whole life?
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val_taylor9d ago
1.5 ounces a gallon is way too much for most pasta in my book. I did the same test and 1 ounce per gallon got me the seasoned-through result without the water tasting like ocean brine. The chef noticing just means you were undersalting before, not that the sea thing is gospel.
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