Saltiness Quotes

Things taste less salty when they're cool.

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.

Of all smells, bread; of all tastes, salt.

Why use salty when you can have brackish? It carries a sense of part-water, part-salt, too, just like the sea.

Your lordship, though not clean past your youth, have yet some smack of age in you, some relish of the saltiness of time.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.

My biggest nightmare is that something doesn't have enough salt.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.