I am more curious about whether the salt will affect the chemistry of the set rather than the flavor aspect.
I personally add a small amount of salt to all of my sweet dishes and I find that it definitely helps the pallet engage the flavors more readily.
I am making a huge batch of Seville marmalade and as long as the salt wont effect the set-up of the marmalade or hinder the preservation aspects, I will add a small amount of salt.
So I am basically not asking for flavor advice, I am more curious about the chemistry of fruit preserves and salt.
Thaiku is closed.
I really liked their Kow Soi. :(