Not a question about cooking the baby, don't worry!
I am planning on doing baby-led weaning with Archie (link about it here if you're interested! And don't worry, it is in English.) He's 6 months in a little over a week, and I have already let him try sucking on apple halves, chewing celery/carrot sticks [great for teething - I read that the celery has something in it that numbs the gums!], avocado, hummus, and toasted olive-rosemary bread. Thumbs up on everything so far - he's a big fan.
Here's the question: babies are supposed to have NO ADDED SALT until they're older and their kidneys are mature (a baby in GB died b/c he'd been consistently fed an oatmeal product with salt for breakfast and mashed potatoes with gravy for dinner!!) so...will our adult food taste yucky being cooked without salt and salted at the table, or will it be fine? (I could always keep a portion aside for him and salt the rest during cooking - just do it in a separate small vessel.)
I made a faker cassoulet tonight (recipe here, don't bother though) without salt (just for practice - I wouldn't feed him that yet. Kielbasa? Yuck!) (also, it was NOT that good - boring, nothing special, and a lot of faffing about for not a very awesome end result.) ANYWAY, it was so bland even after salting at the table - I wondered if the salting during cooking was part of what was missing. Anyone know?