More likely it’s the issue of how the salt is measured.
By volume, leads to trouble if the viewer uses regular table salt versus coarser kosher salt. Which brand of kosher salt is also important
Recipes are not computer programs. They are guidelines to help you get started.
Parisi makes a ritual of stressing that the salt is NOT to be measured but rather poured over all six sides of the meat/fish./poultry from a great height to ensure that every surface micrometer is to be thoroughly covered by salt.
They do tend to add quite a bit of salt; my peeve is that they will say “add a teaspoon of salt” while clearly adding much more than that. I prefer “taste, then add salt, then taste again”. Continue to do that until it reaches somewhat less than what you personally like, since others don’t have the same palate. Also, some umami foods like mushrooms add a saltiness, so that has to be considered, as does salted butter.
Some people do need to cut back, you are one of them. IIRC, most people do not, but yeah, too much is too much.
If i remember right, not a lot of that is absorbed?
How can it not end up in your gullet?
When I cook a roast, it ends up on the bottom of the roasting pan.
I’m pretty sure that you and i have mutually incompatible tastes, and anything i like would taste bland to you.
(Also, capsaicins make me mildly ill, so i avoid them completely.)
Yup. I do like to start with good basics. Chickens that foraged in grass, ripe fruit, fresh vegetables.
I guess they didn’t understand what the YouTube experts meant when they said to make the audience thirsty.