I am not the best cook and often when making certain meals I find I haven't put enough salt in or it's at least lacking something.
I have resorted to putting stock cubes in nearly everything instead of salt. I just crumble in it. Today I put half a stock cube in my pasta sauce I was making (about 250ml pasta sauce).
I told a friend how I made it as she said it was nice. She then said no wonder it's nice it's loaded with salt especially as I don't dilute it in water first.
is this correct?