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.