A prep cook's comment about salt made me change my method

I was working a busy dinner service last Friday and a new prep cook, Maria, asked why I always added salt to my pasta water after it boiled. I told her it was just how I learned, that it made the salt dissolve faster. She said her grandma taught her to add it with the cold water because it seasons the pot itself and builds flavor from the start. I tried it her way for the next three services, and honestly, the pasta just tastes better. It's a small thing, but it works. Has anyone else switched up a basic step like that and been surprised?

3 comments

3 Comments

margaretyoung26d ago

That's a fantastic point about the pot itself getting seasoned. It makes total sense when you think about it, like building a flavor foundation. I started doing the same with my rice water, adding a pinch of salt and a tiny bit of oil right from the cold start. The grains come out way more separate and just taste more complete. It's wild how those tiny changes we learn by rote can actually be holding us back.

johnw4226d ago

Right, because the way my grandma taught me to make rice is clearly a conspiracy to keep my grains sticky and sad. Thanks for the tip, @margaretyoung, I guess I've been a slave to the "rinse three times" rule for no reason. Next you'll tell me I shouldn't be putting my pasta in after the water boils. Actually, don't tell me that, my whole world view might collapse.

caseys3011d ago

Yeah, that "tiny changes we learn by rote" thing hits hard. I used to always cook my eggs on medium-high because that's just what you did. Switched to low and slow, and it was a total game changer for scrambled eggs. Creamy instead of rubbery. Makes you wonder what other little rules are just waiting to be broken.