3 ms·
I was told, that salt added early enough, can extract the flavor of other ingredients. So the salt still taste like salt, but it makes other tastes avaiable, wh
by hutzlibu 5y ago
I was told, that salt added early enough, can extract the flavor of other ingredients. So the salt still taste like salt, but it makes other tastes avaiable, which can be good or bad, depending on the dish.
- baby 5y agoI've experimented a lot with that and honestly I always prefer adding salt at the end. Italians will tell you that it's blasphemous not to put salt to cook your pasta, but there's honestly 0 differences (I suggest trying both ways and seeing that for yourself). What makes a real difference when you cook pasta is cooking it in stock though. I've also noticed that a lot of salty/garlic-y concentrated products (that are probably already cooked, think Asian pastes) will conserve their taste well when cooked with. I'm still wondering why.