> proper cooking is not really objective though, and the moment you have anything involving brining, marinading etc. the salt level is kind of out of your hands

> proper cooking is not really objective though, and the moment you have anything involving brining, marinading etc. the salt level is kind of out of your hands. Some things just need salt otherwise the result is very different from what is expected (things like pasta and bread, for example, similarly salt is important for some vegetables). Same thing for brined food, it is unreasonable to expect that to be unsalted. We just don’t have to be dogmatic about it. > the two strategies to adjust this i've seen, are either For European food, the easiest is just to put a salt pot on the table (and pepper, while we’re at it). It’s important to be able to adjust sauce and salt independently.