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.
Salt often tastes different when added during cooking vs after
Btw, carbonara tastes better if you add the bacon and garlic to the pasta and water instead of the sauce after.
No
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.
Not all foods get the you can salt me whenever pass.
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!
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.
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).
Salt in pasta water does not affect taste
Don’t tell my Italian gf that, she’d hold it against you for eternity.
You just aren’t putting enough salt in? Literally made pasta two days ago and upon eating my first thought was “damn I almost oversalted the pasta water” because the noodles were in fact, salty
Yeah you put salt in pasta water to change the properties of the water so it boils differently, not to flavor the pasta lmao
You don’t want to change the flavor of your pasta by over salting the water, that’s just gross.
Not really. Salt in the water is mostly for flavor, the raise in boiling point is so miniscule by the amount added it’s practically ignorable.
Adding oil breaks surface tension so that it’s less likely to foam over.
Source? This seems almost impossible
If you put a tiny sprinkling of salt in it instead of making it “salty like the sea,” you won’t notice.
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.
You could also cut the food with more unsalted food, to fix the balance. Not uncommon in restaurant kitchens.
That’s a good idea, I’ll save it for occasions when I put too much salt.
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.
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.
Alternatively, instead of overloading on salt: for non-bland food:
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Get local in-season produce. E.G. Fresh tomatoes vs canned or long distance imports is a night and day difference. Also can be cheaper and you also know that the money is staying local, not feeding some rich fuck’s investments.
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Mother. Fucking. GARLIC.
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Optionally, find a good chili oil.
Mother. Fucking. GARLIC.
Toss in some onion powder too, a bit of seasoning salt and you won’t even miss the salt
a bit of seasoning salt
Uhhhhh
won’t even miss the salt
UHHHHH
fuck, I forgot to put garlick in my lentils, that’s why they were tasting a bit bland
Great tips, but starting with the word ‘alternatively’ sorta suggests that these will work instead of salt…
Yes, what i meant was instead of (overloading on) salt.
Sadly, some people have to limit their salt intake and aren’t allowed to any that’s not naturally in there. For them, it would be an alternative. Let us be very thankful we are not them. Especially me, because I can’t have hot chili anything and not much garlic.
And especially if you are cooking the vegetables, don’t shy away from vegetables that are a little aged.
That little drizzle of decay adds flavor.
Seriously, the best most flavorful fruits and veggies are always the ones that are 1 day away from going bad.
Agree with all points. To expand on tomatoes…
local in-season tomatoes > canned tomatoes > all other tomatoes
Local is for sure the best but canned, which are picked ripe and processed soon after, are better than tomatoes that have had to be shipped. Those were picked before they were ripe.
Agreed with everything you say.
However, adding salt will still make all of your ingredients better.
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The water you boiled the pasta in is not the “pasta sauce”.
pasta tea
I raise you pasta coffee
Do people actually eat pasta for breakfast?
I do from time to time. Some people like breakfast food so much they eat it all day, I’m that way about dinner foods
Sometimes
She gonna eat the coffee filter too?
Hope she knows they make reusable coffee filters. I bought one about 3 years ago and haven’t needed coffee filters since
No, that will either be washed and reused or used as toilet paper
Getting a UTI speed run, any %.
You can also just add and stir in soy sauce. But add in garlic, some onion powder and chili paste for flavor.
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 (usually all three)
Soy sauce and fermented food in general are full of umami flavor.
I’ve never liked soy sauce, until I was introduced to Bragg’s liquid aminos. That shit tastes the way I always thought soy sauce was supposed to taste.
It’s like, all of the flavor and basically none of the salt.
Sorry that this sounds like an ad I’m just actually a fan of the shit.
Ooh I’ll have to try that! I’ve always hated soy sauce because its just too salty (I’m very salt-sensitive so I generally cook with no or low salt)
Where’s the MSG?
The tomatoes
