home or Register

blog  /  To Salt or Not to Salt?

February 28, 2013

To Salt or Not to Salt?

I always used to boil vegetables in salted water, but recently I started salting certain vegetables after they were cooked, tossing them with medium-coarse salt immediately after draining, while they were still steaming hot. And you know what? I preferred it!

Does it make much of a difference? Indeed it does. Instead of making a saline solution out of the boiling water that permeates the vegetable throughout, the vegetable retains its pure flavor and the sprinkled salt adds another dimension of flavor by seeping into it gently while still hot.

The vegetables that best respond to this method are string beans, broccoli, zucchini and the like, but I find this technique also works well with cabbage, beets, chard and other greens.

Food Books and Dvds Tableware

Lidia's Italy in America
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Lidia's Pasta and Sauces
Enjoy Them Now!
buy now ›

Lidia's Stoneware Collection

buy now ›
see all tableware ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!