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Thread: Adding salt at the end...

  1. #1
    Je▀us Guest

    Default Adding salt at the end...

    Just curious more than anything:

    Making Caldo Verde again for dinner. I've been using the same recipe
    each time I've made this, it says to add the salt near the end:

    "About five to ten minutes before you plan to serve the soup, turn off
    the heat and stir chopped kale, smoked paprika and unrefined sea salt
    into the soup. Cover with a tight-fitting lid and allow the caldo
    verde to rest for about five minutes or long enough to wilt the kale."

    What reason would there be to not add the salt earlier on? What would
    it affect - the Chorizo?

    Just curious...
    Thanks

  2. #2
    Christine Dabney Guest

    Default Re: Adding salt at the end...

    On Wed, 04 Aug 2010 17:22:32 +1000, Je▀us <[email protected]> wrote:

    >What reason would there be to not add the salt earlier on? What would
    >it affect - the Chorizo?


    I don't really know. I favor salting early on, and in layers. It
    makes it more than one dimensional..and you really need less salt.

    Christine
    --
    http://nightstirrings.blogspot.com

  3. #3
    Lew Hodgett Guest

    Default Re: Adding salt at the end...

    RE: Subject

    Yes, especially fried foods just as you remove them from the oil.

    Lew



  4. #4
    Bob Terwilliger Guest

    Default Re: Adding salt at the end...

    Je▀us asked:

    > Just curious more than anything:
    >
    > Making Caldo Verde again for dinner. I've been using the same recipe
    > each time I've made this, it says to add the salt near the end:
    >
    > "About five to ten minutes before you plan to serve the soup, turn off
    > the heat and stir chopped kale, smoked paprika and unrefined sea salt
    > into the soup. Cover with a tight-fitting lid and allow the caldo
    > verde to rest for about five minutes or long enough to wilt the kale."
    >
    > What reason would there be to not add the salt earlier on? What would
    > it affect - the Chorizo?
    >
    > Just curious...
    > Thanks


    I can think of two reasons:

    1. As you cook the soup, liquid will evaporate. If you add salt to taste in
    the early stages, it will concentrate in the liquid and be too salty by the
    end of cooking.

    2. If your soup contains beans, salt is believed to toughen their skins,
    although I don't buy into that belief.

    Bob




  5. #5
    sf Guest

    Default Re: Adding salt at the end...

    On Wed, 4 Aug 2010 01:10:00 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    > 2. If your soup contains beans, salt is believed to toughen their skins,
    > although I don't buy into that belief.
    >

    That myth is just about the beginning of cooking beans.

    Beans need a lot of salt while cooking or else they are bland and
    tasteless. For instance, I can't say how much salt I add to pinto
    bean soup other than to say it's a *lot*.

    --

    Forget the health food. I need all the preservatives I can get.

  6. #6
    Christine Dabney Guest

    Default Re: Adding salt at the end...

    On Wed, 04 Aug 2010 01:30:28 -0700, sf <[email protected]> wrote:

    >On Wed, 4 Aug 2010 01:10:00 -0700, "Bob Terwilliger"
    ><virtualgoth@die_spammer.biz> wrote:
    >
    >> 2. If your soup contains beans, salt is believed to toughen their skins,
    >> although I don't buy into that belief.
    >>

    >That myth is just about the beginning of cooking beans.

    Not even that. The beginning is a myth too...
    >
    >Beans need a lot of salt while cooking or else they are bland and
    >tasteless. For instance, I can't say how much salt I add to pinto
    >bean soup other than to say it's a *lot*.

    I totally agree. Beans need salt in cooking. It doesn't toughen
    skins...

    I have also learned to salt the soaking water too, if you soak them
    before hand. I learned this from Cooks..on their TV show. It does
    make a big difference.

    Christine
    --
    http://nightstirrings.blogspot.com

  7. #7
    Nunya Bidnits Guest

    Default Re: Adding salt at the end...


    Christine Dabney <[email protected]> wrote:

    > I have also learned to salt the soaking water too, if you soak them
    > before hand. I learned this from Cooks..on their TV show. It does
    > make a big difference.
    >
    > Christine


    I agree. Often when you are reconstituting dried foods in water, your only
    chance to get some extra flavor into that food is in the reconstituting
    process, be it hot or cool. For example, if you don't want bland pasta, you
    need to salt the water it's boiled in. It's a solid principle.

    MartyB



  8. #8
    gloria.p Guest

    Default Re: Adding salt at the end...

    Je▀us wrote:
    > Just curious more than anything:
    >
    > Making Caldo Verde again for dinner. I've been using the same recipe
    > each time I've made this, it says to add the salt near the end:
    >
    > "About five to ten minutes before you plan to serve the soup, turn off
    > the heat and stir chopped kale, smoked paprika and unrefined sea salt
    > into the soup. Cover with a tight-fitting lid and allow the caldo
    > verde to rest for about five minutes or long enough to wilt the kale."
    >
    > What reason would there be to not add the salt earlier on? What would
    > it affect - the Chorizo?
    >
    > Just curious...
    > Thanks



    I suspect someone's grandmother thought salting earlier might
    toughen the kale? Waiting till the end would also let you know
    how much salt the chorizo had already added, so you don't over-salt.

    BTW, I have never had caldo verde when the kale wasn't cooked for
    quite a while, not just "wilted".

    gloria p

  9. #9
    Omelet Guest

    Default Re: Adding salt at the end...

    In article <[email protected]>,
    Je?us <[email protected]> wrote:

    > Just curious more than anything:
    >
    > Making Caldo Verde again for dinner. I've been using the same recipe
    > each time I've made this, it says to add the salt near the end:
    >
    > "About five to ten minutes before you plan to serve the soup, turn off
    > the heat and stir chopped kale, smoked paprika and unrefined sea salt
    > into the soup. Cover with a tight-fitting lid and allow the caldo
    > verde to rest for about five minutes or long enough to wilt the kale."
    >
    > What reason would there be to not add the salt earlier on? What would
    > it affect - the Chorizo?
    >
    > Just curious...
    > Thanks


    I personably prefer to add salt at the table.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  10. #10
    Goomba Guest

    Default Re: Adding salt at the end...

    Omelet wrote:

    > I personably prefer to add salt at the table.


    Salt added at the table to rice or pasta will *not* taste the same as
    that salted while cooking.

  11. #11
    Bob Terwilliger Guest

    Default Re: Adding salt at the end...

    Goomba replied to Sycophant:

    >> I personably prefer to add salt at the table.

    >
    > Salt added at the table to rice or pasta will *not* taste the same as that
    > salted while cooking.


    While you are correct for most people, if Sycophant can't tell the
    difference, then the only person suffering from her culinary bungling is her
    father, and she doesn't care about that.

    Bob




  12. #12
    sf Guest

    Default Re: Adding salt at the end...

    On Wed, 04 Aug 2010 01:33:37 -0700, Christine Dabney
    <[email protected]> wrote:

    > On Wed, 04 Aug 2010 01:30:28 -0700, sf <[email protected]> wrote:
    >
    > >On Wed, 4 Aug 2010 01:10:00 -0700, "Bob Terwilliger"
    > ><virtualgoth@die_spammer.biz> wrote:
    > >
    > >> 2. If your soup contains beans, salt is believed to toughen their skins,
    > >> although I don't buy into that belief.
    > >>

    > >That myth is just about the beginning of cooking beans.

    > Not even that. The beginning is a myth too...


    Isn't that what I said? I've heard not to salt during the first boil,
    but it's ok to salt after that. I cook beans for so long that it
    doesn't matter because I get the salt in PDQ.
    > >
    > >Beans need a lot of salt while cooking or else they are bland and
    > >tasteless. For instance, I can't say how much salt I add to pinto
    > >bean soup other than to say it's a *lot*.

    > I totally agree. Beans need salt in cooking. It doesn't toughen
    > skins...


    Especially the way I cook them.
    >
    > I have also learned to salt the soaking water too, if you soak them
    > before hand. I learned this from Cooks..on their TV show. It does
    > make a big difference.
    >

    I'll try that next time I soak beans. I'd heard not to salt the
    soaking water.


    --

    Forget the health food. I need all the preservatives I can get.

  13. #13
    Bob Terwilliger Guest

    Default Re: Adding salt at the end...

    sf wrote:

    >>>> 2. If your soup contains beans, salt is believed to toughen their
    >>>> skins,
    >>>> although I don't buy into that belief.
    >>>>
    >>>That myth is just about the beginning of cooking beans.

    >> Not even that. The beginning is a myth too...

    >
    > Isn't that what I said? I've heard not to salt during the first boil,
    > but it's ok to salt after that. I cook beans for so long that it
    > doesn't matter because I get the salt in PDQ.
    >> >
    >> >Beans need a lot of salt while cooking or else they are bland and
    >> >tasteless. For instance, I can't say how much salt I add to pinto
    >> >bean soup other than to say it's a *lot*.

    >> I totally agree. Beans need salt in cooking. It doesn't toughen
    >> skins...

    >
    > Especially the way I cook them.
    >>
    >> I have also learned to salt the soaking water too, if you soak them
    >> before hand. I learned this from Cooks..on their TV show. It does
    >> make a big difference.
    >>

    > I'll try that next time I soak beans. I'd heard not to salt the
    > soaking water.


    My experience has been similar to Christine's, but I take it even further: I
    soak the beans in ham stock, so they get salt *and* the smoky ham flavor.

    Bob




  14. #14
    brooklyn1 Guest

    Default Re: Adding salt at the end...

    On Wed, 04 Aug 2010 12:40:27 -0400, Goomba <[email protected]>
    wrote:

    >Omelet wrote:
    >
    >> I personably prefer to add salt at the table.

    >
    >Salt added at the table to rice or pasta will *not* taste the same as
    >that salted while cooking.


    I do both. I salt the cooking water but I rarely salt pasta dishes at
    the table, the sauce (and cheese) usually contains enough. I don't
    put out the salt shaker at the table for just me for any dish but I do
    for guests, their choice. About the only food I salt is buttered
    toast, I don't buy salted butter so I like to sprinkle the butter with
    kosher salt... the large crystals on the surface are much nicer than
    the salt in salted butter.


  15. #15
    sf Guest

    Default Re: Adding salt at the end...

    On Wed, 4 Aug 2010 10:26:20 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    > My experience has been similar to Christine's, but I take it even further: I
    > soak the beans in ham stock, so they get salt *and* the smoky ham flavor.


    I don't go that far. If I want a smoky ham hock flavor, putting a ham
    hock in the cooking water does the trick for me.

    --

    Forget the health food. I need all the preservatives I can get.

  16. #16
    Omelet Guest

    Default Re: Adding salt at the end...

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Wed, 4 Aug 2010 10:26:20 -0700, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    >
    > > My experience has been similar to Christine's, but I take it even further:
    > > I
    > > soak the beans in ham stock, so they get salt *and* the smoky ham flavor.

    >
    > I don't go that far. If I want a smoky ham hock flavor, putting a ham
    > hock in the cooking water does the trick for me.


    Interesting idea tho'.

    I do like sf does and just cook the pre-soaked beans with a ham bone and
    ham skin, along with onions, garlic, carrots, celery, and misc. herbages.
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  17. #17
    Steve Freides Guest

    Default Re: Adding salt at the end...

    Christine Dabney wrote:
    > On Wed, 04 Aug 2010 17:22:32 +1000, Je▀us <[email protected]> wrote:
    >
    >> What reason would there be to not add the salt earlier on? What would
    >> it affect - the Chorizo?

    >
    > I don't really know. I favor salting early on, and in layers. It
    > makes it more than one dimensional..and you really need less salt.
    >
    > Christine


    I'm no expert but my experience has been the opposite - I find the
    longer the salt has been in the food, the less I taste it and I end up
    adding more and more.

    -S-



  18. #18
    Nunya Bidnits Guest

    Default Re: Adding salt at the end...


    sf <[email protected]> wrote:
    > On Wed, 4 Aug 2010 10:26:20 -0700, "Bob Terwilliger"
    > <virtualgoth@die_spammer.biz> wrote:
    >
    >> My experience has been similar to Christine's, but I take it even
    >> further: I soak the beans in ham stock, so they get salt *and* the
    >> smoky ham flavor.

    >
    > I don't go that far. If I want a smoky ham hock flavor, putting a ham
    > hock in the cooking water does the trick for me.


    The difference between your method and Bob's is that his gets the flavor
    into the bean, while yours puts it around the bean, and in the cooking
    liquid. That doesn't mean it won't still taste good, but if you took a bean
    from each recipe and wiped it completly clean and tasted it, I'd bet on his
    bean to have more flavor.

    You can't infuse any more liquid into a reconstituted product.

    MartyB



  19. #19
    sf Guest

    Default Re: Adding salt at the end...

    On Wed, 4 Aug 2010 16:58:50 -0500, "Nunya Bidnits"
    <[email protected]> wrote:

    >
    > sf <[email protected]> wrote:
    > > On Wed, 4 Aug 2010 10:26:20 -0700, "Bob Terwilliger"
    > > <virtualgoth@die_spammer.biz> wrote:
    > >
    > >> My experience has been similar to Christine's, but I take it even
    > >> further: I soak the beans in ham stock, so they get salt *and* the
    > >> smoky ham flavor.

    > >
    > > I don't go that far. If I want a smoky ham hock flavor, putting a ham
    > > hock in the cooking water does the trick for me.

    >
    > The difference between your method and Bob's is that his gets the flavor
    > into the bean, while yours puts it around the bean, and in the cooking
    > liquid. That doesn't mean it won't still taste good, but if you took a bean
    > from each recipe and wiped it completly clean and tasted it, I'd bet on his
    > bean to have more flavor.
    >
    > You can't infuse any more liquid into a reconstituted product.
    >

    OK, I understand.

    --

    Forget the health food. I need all the preservatives I can get.

  20. #20
    Nunya Bidnits Guest

    Default Re: Adding salt at the end...


    Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
    > Goomba replied to Sycophant:
    >
    >>> I personably prefer to add salt at the table.

    >>
    >> Salt added at the table to rice or pasta will *not* taste the same
    >> as that salted while cooking.

    >
    > While you are correct for most people, if Sycophant can't tell the
    > difference, then the only person suffering from her culinary bungling
    > is her father, and she doesn't care about that.
    >
    > Bob


    We know you don't like her. So does most of the Western Hemisphere. It's not
    necessary to keep obsessively making the same point ad nauseum.

    MartyB



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