This is a little something that has been bugging me for a while. I always heavily salt my water when cooking pasta or blanching. There can be no doubt it makes a huge difference. However does it matter when you add the salt? I have seen in many recipes that you should bring a pot of water to a boil and add salt AFTER it has come to a boil. What possible difference can that make? As a busy person (and apt to forget) I'd rather just throw the salt in while filling the pot. One more step done sooner. Does anyone know why this would make any difference?