Comments by "GH1618" (@GH-oi2jf) on "When should you salt pasta water? How much?" video.

  1. “A bit” doesn’t say anything. How much salt per quart? Or liter, if you prefer.
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  2. Yes, and you should also stir it a bit after putting the salt in.
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  3. It is more efficient to calibrate the process once for the type of salt you use, then measure thereafter.
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  4. Why do you care how water is heated?
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  5. You might get the pasta sticky on the outside by the time it’s cooked, and it will be harder to time it. Pasta in boiling water gives a consistent result.
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  6. The water should be salted to normal salinity of human blood, at most, which is 9g/l. For Morton Coarse Kosher Salt, that is about 1/8 US cup in 2 2/3 qt water. I use 1/8 c in 3 qt water. Water saltier than body fluids will taste salty; less salty will taste flat. I discovered this by reading Michael Ruhlman’s The Elements of Cooking shortly after being in hospital, where I had been given normal saline a couple of times. I wondered how his recommendation compared to normal saline and found that they agreed, pretty nearly.
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