Comment on Anon needs cooking advice
JakenVeina@lemm.ee 4 weeks ago
It won’t be quite the same as having salted the pasta and the sauce, while cooking it, but “salvageable”, absolutely.
Comment on Anon needs cooking advice
JakenVeina@lemm.ee 4 weeks ago
It won’t be quite the same as having salted the pasta and the sauce, while cooking it, but “salvageable”, absolutely.
Faresh@lemmy.ml 4 weeks ago
How is it different from salting after?
Wizard_Pope@lemmy.world 4 weeks ago
Salt does not penetrate as much and just does not add as much flavour
nednobbins@lemm.ee 4 weeks ago
It matters more in solids.
If you add some salt to sauces, you can just give it a few stirs to incorporate it.
JakenVeina@lemm.ee 4 weeks ago
When it comes to something like meat, the biggest thing is that the salt can penetrate into the meat itself, rather than just sit on the surface. Same goes for things like potatoes or pasta.
Other than that, I couldn’t really tell you, on a technical level, but you can be sure it boils down to “chemical reactions.”
If you’re curious or skeptical, you can experiment pretty easily. Make a batch of tomato sauce, and seprate it into two portions. Salt one before simmering it for a few hours, and the other one after. Most people will be able to taste the difference.