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spencer40012d ago
Actually, that boiling point thing is a total myth. It takes way more salt than anyone uses to make any real difference. The real reason is just flavor. Salt gets into the pasta as it cooks, so it tastes good all the way through. If you only salt it after, the flavor just sits on the outside. It's a basic cooking step that makes a huge difference.
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cooper.drew12d ago
Yeah, the flavor thing is key. It reminds me of when I tried to explain to my friend why you salt a steak before you cook it, not after. He just could not get that the salt needs time to pull moisture to the surface and then dissolve back in. He kept saying it would just make the steak dry. Took him eating a side by side test to finally believe it.
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riverh4912d ago
Oh man, I thought it was just for flavor until I learned it raises the boiling point.
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river9522d ago
My mom never salted pasta water growing up, so my first real carbonara tasted like a salty miracle. It's wild how such a small step changes everything. What's a cooking basic you learned way too late?
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