“The salt content in boiling water is immensely important for pasta”
Mr. Sawada is using ATAGO’s salt meter in his cooking lessons.
There are many people who do not closely monitor salt concentration when cooking, but rely on their sense of taste.
This could cause varying flavors in the final dish depending on the chef.
The reason for this discrepancy comes down to how the taste is perceived by different people.
In Mr. Sawada’s cooking class, he demonstrates the difference between his students’ sense of taste and the reading on a salt meter.
We recommend the PAL-SALT to measure the salt concentration in boiling water for pasta.
Food researcher uses science to teach
Mr. Kenji Sawada’s cooking class
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