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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Sometimes I forget to add salt. Can I add the salt after I put the pasta in,
or will the salt stick to the pasta and make it very salty? W. Pooh (AKA Winnie P.) |
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Christopher M. wrote:
Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? There is no need to add salt in the first place. Steve |
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On Feb 1, 3:57 pm, (Steve Pope) wrote:
Christopher M. wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? There is no need to add salt in the first place. Pasta cooked in salty water tastes better than pasta cooked in plain water. Easy enough to validate--just make two batches, drain and taste test. I would think you can add the salt any time shortly before or after you put the pasta in, as the volume of water is large compared to the size of the pasta. -aem |
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"Steve Pope" wrote in message
... Christopher M. wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? There is no need to add salt in the first place. Doesn't it reduce the bubbling? W. Pooh (AKA Winnie P.) |
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"aem" wrote in message
... On Feb 1, 3:57 pm, (Steve Pope) wrote: Christopher M. wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? There is no need to add salt in the first place. Pasta cooked in salty water tastes better than pasta cooked in plain water. Easy enough to validate--just make two batches, drain and taste test. I would think you can add the salt any time shortly before or after you put the pasta in, as the volume of water is large compared to the size of the pasta. -aem True. And it's not like it's going to absorb much when it first enters the water anyway, if it's dried pasta. W. Pooh (AKA Winnie P.) |
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aem wrote:
On Feb 1, 3:57 pm, (Steve Pope) wrote: There is no need to add salt in the first place. Pasta cooked in salty water tastes better than pasta cooked in plain water. Easy enough to validate--just make two batches, drain and taste test. Well, perhaps my affinity for salt is different from yours. And in any case I like "surface salt" -- sea salt applied after a dish is composed, or when it is close to completion. There are some exceptions, and one is pasta in broth (e.g. pasta and leeks which I wish to be slightly soupy... not a total broth dish like you would find in Italy, but in that direction). Steve |
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![]() "Christopher M." wrote in message ... "Steve Pope" wrote in message ... Christopher M. wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? There is no need to add salt in the first place. Doesn't it reduce the bubbling? W. Pooh (AKA Winnie P.) Salt raises boiling temperature to a very small degree, given the amount of salt usually put into the pasta water. IF you want to cut your bubbling. add 1 tablespoon oil to the water. The lessening of bubbles will astound you. Kent |
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On Feb 1, 3:54*pm, "Christopher M."
wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? W. Pooh (AKA Winnie P.) It is a Federal crime to add salt after you've added the pasta. 10 years to life. |
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On 2/1/2011 7:20 PM, Kent wrote:
Doesn't it reduce the bubbling? W. Pooh (AKA Winnie P.) Salt raises boiling temperature to a very small degree, given the amount of salt usually put into the pasta water. IF you want to cut your bubbling. add 1 tablespoon oil to the water. The lessening of bubbles will astound you. I just recently discovered that with rice. Rice always bubbled over with foam no matter the size of the pot. Once I read here that some sort of fat would reduce the foam, I've never had that problem again. I use just a little slice of butter in the cooking water. |
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On Feb 1, 6:54*pm, "Christopher M."
wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? It would behoove you to try both methods...and report on YOUR experience. I can't tell you how you perceieve salt. |
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![]() "Christopher M." wrote in message ... Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? You can do that. I've even added it after it has cooked when I forgot to put it in at the beginning. I just stirred it through really well and drained it. Tasted fine. Lidia Bastianich had some salt tablets on her show. No clue where she got them. She said one was the perfect amount for a pot of pasta. |
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![]() "Steve Pope" wrote in message ... Christopher M. wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? There is no need to add salt in the first place. I believe there is. Lidia Bastianich said the water needs to be briny with salt. Pasta hasn't got a lot of flavor. IMO, it doesn't taste like much if you don't add the salt. |
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![]() "Steve Pope" wrote in message ... aem wrote: On Feb 1, 3:57 pm, (Steve Pope) wrote: There is no need to add salt in the first place. Pasta cooked in salty water tastes better than pasta cooked in plain water. Easy enough to validate--just make two batches, drain and taste test. Well, perhaps my affinity for salt is different from yours. And in any case I like "surface salt" -- sea salt applied after a dish is composed, or when it is close to completion. There are some exceptions, and one is pasta in broth (e.g. pasta and leeks which I wish to be slightly soupy... not a total broth dish like you would find in Italy, but in that direction). I use sea salt in my cooking unless the recipe calls for something else. The only foods I like the surface salt on, as you say, would be popcorn, French fries and similar types of potatoes, baked potatoes and green salad. Otherwise I don't like it at all. My mom cooks without salt. She always tells us if we want salt to add it later. For me it doesn't work that way. Brown rice with salt on it just tastes like salty brown rice. But add the same amount of salt in cooking and it tastes fine. |
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![]() "Christopher M." wrote in message ... "Steve Pope" wrote in message ... Christopher M. wrote: Sometimes I forget to add salt. Can I add the salt after I put the pasta in, or will the salt stick to the pasta and make it very salty? There is no need to add salt in the first place. Doesn't it reduce the bubbling? I believe salt lowers the boiling point. But then again I have read that it raises the boiling point. I honestly don't know which is true. |
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