Salt often tastes different when added during cooking vs after
Anon needs cooking advice
Submitted 14 hours ago by Early_To_Risa@sh.itjust.works to greentext@sh.itjust.works
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Comments
chicken@lemmy.dbzer0.com 11 hours ago
porous_grey_matter@lemmy.ml 11 hours ago
Yes, but if you stir it into a warm sauce it will mostly dissolve and it will still substantially improve it compared to no salt at all.
Droggelbecher@lemmy.world 10 hours ago
If you forget to salt the pasta water, there’s no way of making it taste as if you had. And even if the salt dissolves well in the sauce, it won’t permeate whatever chunky things there might be in the sauce as if you’d salted a lit bit every step of the way. But yeah, it’ll be ok, even if it won’t be as good as it would have been. (I know you didn’t say it would be the same, just wanted to add).
GhiLA@sh.itjust.works 9 hours ago
Sauce is a different matter.
But yeah, if you didn’t salt that yeast dough, you aren’t going to be making it better right before it goes into the oven.
Eiri@lemmy.ca 6 hours ago
Once i completely forgot the salt in my bread. It was disgustingly bland; like, I couldn’t believe a teaspoon of salt would have such a massive effect.
But I actually salvaged it by putting salt on every slice of toast I made with that loaf.
It worked out okay!
MonkderVierte@lemmy.ml 6 hours ago
Btw, carbonara tastes better if you add the bacon and garlic to the pasta and water instead of the sauce after.
Adm_Drummer@lemmy.world 1 hour ago
What the fuck? Boiled garlic and bacon?
Get the pancetta nice and crispy in the pan, add the garlic in the final minute before finishing. Add your pasta (2 minutes under al dente) fresh out of the water into the hot pan with as much carry over liquid as you can, toss like your life depends on it (it does.), cut the heat, then add your mixed yolks, parm and fresh black pepper. Allow the carryover heat to thicken the sauce along with vigourous stirring to get the starches emulsified with the egg and cheese. Add more cracked pepper to your taste. Maybe a pinch of crushed chilis. Add pasta water and stir to reach your desired texture.
Don’t fucking boil your bacon and garlic.
Infomatics90@lemmy.ca 4 hours ago
you need to add salt to the boiling water, but if you are trying to cut your sodium intake don’t do this. also please make pasta sauce from scratch. don’t buy pre mixed, just buy plain “passata” and add your own stuff. its a million times better.
Valmond@lemmy.world 2 minutes ago
So you want the person who can’t even cook pasta to do his own sauce?
zalgotext@sh.itjust.works 15 minutes ago
also please make pasta sauce from scratch.
As someone who frequently makes sauce from scratch, a hunk of ground beef or Italian sausage and a jar of Rao’s will absolutely get the job done on a busy weeknight when I can’t be bothered with chopping up a bunch of veggies. Plain passata and your own stuff is not “a million times better”.
pufferfisherpowder@lemmy.world 9 minutes ago
It’s literally only better if you have skill and, imo, time. You can’t make a good tomato sauce in like 10min from scratch, fight me
snail_hunter@programming.dev 3 hours ago
I don’t remember the exact numbers (and am not a doctor) but the vast majority of the average person’s daily sodium intake comes from processed foods, not home cooking.
FinalRemix@lemmy.world 3 hours ago
Yup. Table salt or spice lives are usually nothing compared to the frozen food that’s 30% of your daily intake per serving.
deadbeef79000@lemmy.nz 13 hours ago
The water you boiled the pasta on is not the “pasta sauce”.
drasglaf@sh.itjust.works 11 hours ago
I usually cook without much salt because you can always add more, but you can never remove it. This way everyone can eat each meal to their liking.
Cethin@lemmy.zip 9 hours ago
But the salt absorbing into the pasta will be a bit different than being part of the sauce. If it’s a common issue that people you’re cooking for want less salt, fine I guess. If not, salt the water when you cook pasta.
drasglaf@sh.itjust.works 7 hours ago
Yes, pasta is one exception, I always cook it with more salt and no one has complained. I’m usually the one who wants less salty meals.
RustyShackleford@literature.cafe 13 hours ago
You can also just add and stir in soy sauce. But add in garlic, some onion powder and chili paste for flavor.
starman2112@sh.itjust.works 11 hours ago
Finding soy sauce was like discovering a cheat code irl. Haven’t found a dish yet that isn’t improved by some combination of soy sauce, chili sauce, and/or lemon juice
BastingChemina@slrpnk.net 4 hours ago
Soy sauce and fermented food in general are full of umami flavor.
Annoyed_Crabby@monyet.cc 13 hours ago
Where’s the MSG?
sugar_in_your_tea@sh.itjust.works 2 hours ago
That’s in the salt category.
Krauerking@lemy.lol 4 hours ago
The tomatoes
JakenVeina@lemm.ee 1 hour ago
It won’t be quite the same as having salted the pasta and the sauce, while cooking it, but “salvageable”, absolutely.