cooking

"No surprise, then, that salting food is one of the first things taught in culinary school. When my instructor judged my soup to be flat he told me to take out a ladleful and salt it, then compare the two. This would help me to understand what he called "the effect of salt," he said. You don't want to taste salt in the food— that means it's been oversalted. You want it to taste seasoned— meaning that it has an appropriate depth of flavor and balance, is not pale or insipid.", [Michael Ruhlman, The Elements of Cooking]