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My old head chef said never salt pasta water till it boils, and I followed that for 2 years
Finally watched a guy from Naples dump a handful of kosher salt in cold water at his popup on Grand Street last month, and his pasta came out seasoned all the way through, so now I'm wondering what other simple stuff I picked up backward in my first kitchen.
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brooket431mo ago
The "never salt till it boils" thing got passed around my first kitchen too and I bought it for way too long. I read somewhere that salt actually dissolves faster in cold water anyway, so the whole wait for a rolling boil thing is just pointless. Blew my mind a little (and made me wonder what else I was doing on autopilot).
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