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PSA: I was salting my pasta water at the wrong time for 8 years
A cook I hired last spring watched me dump a fistful of salt into cold water and just stood there with a face. She asked why I wasn't waiting for the boil, and I honestly didn't have an answer besides that's how I was taught at my first job in Tulsa. She told me salt dissolves way faster in hot water and sits better on the noodles when the water is already rolling. I tested it side by side the next shift, two pots, same amount of salt, and the one seasoned after the boil came out noticeably better on the bite. It's such a small thing but I trained maybe 15 people on my old method and now I feel bad about all of them. Anyone else pick up a basic habit from their first kitchen that turned out to be backwards?
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hayden46628d ago
My buddy did the same thing for years until his sous corrected him.
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