> After all, you (probably) wouldn't ever say "I just open the Morton's salt and pour a glug in" because getting salt wrong even by relatively small amounts has a big impact on the final dish.
Not GP and I wouldn't phrase it quite like that - but I definitely would. You can give a rough indication, but salt should be added to taste.
(Unless we're talking about baking, where for one thing you can't taste until the end anyway. In that case yes of course measure, still to taste, but the feedback loop is longer.)
Not GP and I wouldn't phrase it quite like that - but I definitely would. You can give a rough indication, but salt should be added to taste.
(Unless we're talking about baking, where for one thing you can't taste until the end anyway. In that case yes of course measure, still to taste, but the feedback loop is longer.)