I’ve noticed a lot of people mention that restaurant food is “too salty”. On one thread in particular about Jean-Georges Vongerichten’s new restaurant The Inn at Pound Ridgehttp://chowhound.chow.com/topics/961043
several people complained of salty food. I think more and more people are choosing not to add salt to their food for health concerns, especially young people. That creates a problem for chefs. How much salt should I use when preparing food? Salt needs to be added in stages to facilitate flavoring. If you could achieve the same results by leaving it to the customers to salt their food at the table it wouldn’t be a problem. If you don’t use salt on your food most restaurant food will taste salty. What’s a chef to do? Jean-George is a world renowned chef. Although, he may not be cooking much there he is supervising. Many top restaurants do not leave salt shakers on the tables, you are supposed to accept that the chef has a more refined palate than you & he knows best, sort of an educational experience. I never bought that idea. I have a friend with high blood pressure that doesn’t even add salt to pasta cooking water. Naturally, everything tastes salty to him. I once worked for an owner who had the opposite problem, she chained smoked and drank black coffee constantly and couldn’t taste anything unless it was jacked up with salt. I see this as a problem that will only get worse. If you don’t use salt and go to a restaurant are you upset if the food tastes salty to you? Do you think you have a reasonable expectation to be served less salty food?