Salt draws water out of vegetables. So there is no single answer to when to add it; it depends on whether you want the water to come out. If you want a browned result, add salt at the end, because vegetables salted early release their water and steam in the pan. If you want onions to soften and become sweet or eggplant to release its water, add salt deliberately at the beginning.
When salt touches the surface of a vegetable, it makes the surrounding area more concentrated, drawing water out of the cells. This process begins within a few minutes and is visible; water quickly pools beneath salted zucchini or eggplant. The takeaway is that the timing of salt is really the timing of the water, and every recipe needs the water at a different point. So in the same recipe, when salt is added affects the result as much as how much is used. The same vegetable with the same amount of salt gives two different results when salted at two different times.
The rule for frying and sautéing is clear. The surface must be dry to brown; if vegetables are salted early and put in the pan, they release water, the pan temperature drops, and they steam instead of browning. So add salt after the vegetables start to brown. The same rule is especially noticeable with mushrooms: mushrooms salted early simmer in their own liquid. The same problem occurs even without salt when the pan is crowded; arrange the vegetables in a single layer with space between them.
In some cases, though, releasing water is exactly what you want. Onions need to release their water to soften and become sweet in oil; a pinch of salt speeds up this process and lets the onions soften without burning. Salt eggplant and zucchini before frying, because vegetables that release their water absorb less oil. Salt serves the same purpose when pickling cabbage and cucumbers. Leave the salted vegetables in a colander, then rinse and dry them thoroughly after the water has drained.
When boiling vegetables, add salt to the water, not to the vegetables. Salted water seasons the vegetables from within, and this flavor is not the same as salt sprinkled on top afterward. Salt can be added to the water either before or after it boils; the result does not change. The exception is dried legumes: add salt at the end, because early salting tightens their skins and delays softening. Salted water also helps green vegetables retain their bright color. Taste the water as you salt it; add enough to make it taste lightly salty.
Roasting and salads follow two different rules. For roasting, salt the vegetables from the start along with the oil; the small amount of water they release evaporates in the dry heat, and the salt sticks to the surface. For salads, add salt at the very end or directly to the dressing; leaves salted early wilt, and water pools at the bottom of the bowl. Salt tomatoes at the last minute for the same reason. In every case, add salt a little at a time and adjust by tasting; you can add more if there is not enough, but you cannot take away excess salt. The type of salt also makes a difference: coarse salt dissolves more slowly and stays on the surface longer.
Comments (2)
Peki közlenecek patlıcanda tuz ne zaman atılıyor, közden sonra mı?
Közden sonra. Ateşteyken tuz iş görmez, közlenmiş patlıcan soyulup suyu süzüldükten sonra tuzlanır; erken tuz suyunu daha da salmasına yol açar.