🍹Early to RISA 🧉M to Greentext · 22 hours agoAnon needs cooking adviceimagemessage-square95fedilinkarrow-up1641arrow-down15
arrow-up1636arrow-down1imageAnon needs cooking advice🍹Early to RISA 🧉M to Greentext · 22 hours agomessage-square95fedilink
minus-squareJakenVeina@lemm.eelinkfedilinkEnglisharrow-up20·9 hours agoIt won’t be quite the same as having salted the pasta and the sauce, while cooking it, but “salvageable”, absolutely.
minus-squareFaresh@lemmy.mllinkfedilinkEnglisharrow-up1·5 hours agoHow is it different from salting after?
minus-squareWIZARD POPE💫@lemmy.worldlinkfedilinkarrow-up5·5 hours agoSalt does not penetrate as much and just does not add as much flavour
minus-squarenednobbins@lemm.eelinkfedilinkarrow-up6·3 hours agoIt matters more in solids. If you add some salt to sauces, you can just give it a few stirs to incorporate it.
It won’t be quite the same as having salted the pasta and the sauce, while cooking it, but “salvageable”, absolutely.
How is it different from salting after?
Salt does not penetrate as much and just does not add as much flavour
It matters more in solids.
If you add some salt to sauces, you can just give it a few stirs to incorporate it.