[enobrev]

I understand what you mean about salting throughout the process, but I [somewhat] disagree that it won't be salty. I've nothing scientific to offer about this opinion, but I feel that we build a tolerance to salt and end up over-salting over time.

A little less than a decade ago, I went almost a month eating only home-cooked meals without any added salt. It wasn't a health thing, but rather an effort to try to learn what my food actually tasted like.

After that, Everything tasted far too salty (including my own cooking when adding any salt) - to the point where I could barely taste the food properly. My tolerance has risen since, but I like to keep my seasoning moderate for that reason.

Then again, I'll also throw a whole stick of butter into pasta sauce on rare occasion - a trick I learned from another chef friend. It took my wife a while to realize why she liked my pasta sauce so much more than her own, and she's definitely a far more seasoned cook than I am.