That time I salted my pasta water way too late for 5 years

I always thought salting the water after it boiled was fine, but last Tuesday at the diner I work at, a line cook walked by and said 'you know the salt needs time to get into the pasta, right?' I honestly never even thought about it, I just dumped salt in when the noodles went in. Then I tried his way, salted the water before it even simmered, and the noodles actually tasted seasoned instead of just salted on the outside. Has anyone else had a basic cooking habit they did wrong for years until someone pointed it out on shift?

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gavin22811d ago

Salting before the boil is the move, same thing happens with blanching veggies, the salt gets into the cells while they cook. Your mileage may vary, but once you do it right, you can't go back to shaking it on top at the end.

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