So many recipes call for you to "salt" or even "pepper" to taste early or mid-recipe. I have no problem figuring how to salt to taste once the dish is done, but how does anyone have any tips for salting to taste mid-recipe? For instance, yesterday I made one of the recipes out of the COTM Flexitarian Table that called for "salting to taste" a marinade that also called for a lot of soy sauce. I'm sure it's going to taste salty no matter what. How do I know at such an early stage how much salt is the right amount?