Topic: salt how much to add

[two-sheds]

thanks for all the input I will use 1tsp for a recipe for four persons as a standard to start with  at the frying stage and see how it develops

again many thanks

[emin-j]

JerryM , Glad it's working out for you  what do you think the difference would be if you added ' Salt to taste ' at the frying stage rather than in the Base I'm struggling to work that one out 

[JerryM]

what do you think the difference would be if you added ' Salt to taste ' at the frying stage rather than in the Base I'm struggling to work that one out 

the breakthrough for me is in upping it in the base. with hindsight i can't believe i did not pick up on it before - particularly given the ashoka base spec.

previously i'd tried "salt to taste" without success. the only analogy is soup and chips. salt tastes like salt on chips but it evolves the taste of everything else in soup.

for future i have it in mind to leave out the salt at frying whilst keeping it at the high amount in base. not an urgent idea but something i'll try at some point.

http://www.curry-recipes.co.uk/curry/index.php?topic=3634.msg32897#msg32897

[emin-j]

Liked the analogy JerryM that made sense