this post was submitted on 22 Nov 2024
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[–] [email protected] 10 points 3 months ago

Salt is one of those things that works even on raw stuff, go wild

[–] [email protected] 21 points 3 months ago (1 children)

Pro tip: if you want your food to taste saltier but you've already salted it, throw a bit of lemon juice in there. Oftentimes when your mouth tells you it's not salty enough, what it actually needs is a bit of acid

[–] [email protected] 9 points 3 months ago

Same thing if the food tastes too greasy or fatty. Lemon juice isn't a bad go-to for whenever you go "this dish is missing something, but what?"

[–] [email protected] 27 points 3 months ago* (last edited 3 months ago) (2 children)

Srsly?

This reminds me of a roommate my sister had, who asked her what went into a grilled cheese sandwich. She said just two pieces of bread with a slice of cheese between them. She went into the kitchen a few minutes later to find the roommate staring at the uncooked sandwich on a plate. "Something wrong?" she asked. Roommate answered, "Is this supposed to melt the cheese?"

[–] [email protected] 2 points 3 months ago
[–] [email protected] 14 points 3 months ago (1 children)

Sounds like she's qualified to be Trump's next director of the FDA.

[–] [email protected] 4 points 3 months ago

Especially if she's a billionaire now lol.

[–] [email protected] 30 points 3 months ago (1 children)

It won't be quite the same as having salted the pasta and the sauce, while cooking it, but "salvageable", absolutely.

[–] [email protected] 4 points 3 months ago (2 children)

How is it different from salting after?

[–] [email protected] 4 points 3 months ago

When it comes to something like meat, the biggest thing is that the salt can penetrate into the meat itself, rather than just sit on the surface. Same goes for things like potatoes or pasta.

Other than that, I couldn't really tell you, on a technical level, but you can be sure it boils down to "chemical reactions."

If you're curious or skeptical, you can experiment pretty easily. Make a batch of tomato sauce, and seprate it into two portions. Salt one before simmering it for a few hours, and the other one after. Most people will be able to taste the difference.

[–] [email protected] 8 points 3 months ago (1 children)

Salt does not penetrate as much and just does not add as much flavour

[–] [email protected] 10 points 3 months ago

It matters more in solids.

If you add some salt to sauces, you can just give it a few stirs to incorporate it.

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