/ck/ - Food & Cooking

>>12191638
Adding salt during cooking demolecularizes the protons of the salt crystals, resulting in a subtler, but much less "salty" effect.

>>12191638
I think you need to add less salt next time. Your increased blood pressure seems to have given you a stroke.

Leftovers always need more salt, I don't know why. This happens to me in things other than stew as well.

>>12191703
what the fuck are you talking about

no it doesn't

>>12191638
Do you mean leftover as in reheated the next day? If so then like >>12191715 says it seems like leftovers need more salt and acidity almost every time for me too. Could be the salt being more evenly distributed as the food sits, which is diluting it. The flavor of the salt won't change though, just maybe the concentration of it.

>>12191728
stfu ypu never salt wen cocking if you're just trying to add salt flavor

>>12191844
The concentration of salt doesn’t change, ever, unless you add more water.
>>12191703
You are an absolute brainlet
>>12191638
Yes it probably means you needed to add more salt while cooking, but at the end of the day it doesn’t matter.

TIME FOR A CHEMISTRY LESSON

When you add ANYTHING to water that’s water soluble, it changes the boiling point of the water. The reason you are supposed to add salt to things like pasta while it’s boiling is because it cooks the pasta at a higher temperature. Whether you add salt before or after only makes that slight difference, and at the end of the day for most foods it doesn’t fucking matter that much.

>>12191703
Bestest troll of 2020,

>>12191860
That is absolutely fucking retarded, at this atmospheric pressure it would change the boiling point by an amount so small you would never notice.

The real reason you add salt to pasta water (and when boiling other things) is that the food soaks up the salted water rather than plain water, meaning the salt enhances the flavour from within the food rather than just sitting on top. It also makes the salt more evenly distributed rather than adding it later.

>>12191860
The amount of salt you have to add to appreciably change the boiling point of a large pot of water for pasta is so high as to make that aspect of it irrelevant.

It takes about 1/4 cup of table salt to raise the boiling point of a liter of water by 1 degC. You add salt to pasta water so the noodles are seasoned

>>12192038
We aim to please.

>>12191638
This doesn't make any sense. Whenever you reheat a stew, it gets thicker and thicker, hence more saltier.

So yes, you need to add more salt while cooking. If it's not salty enough, when you reheated it, it wasn't salty enough to begin with.

>>12191860
>The concentration of salt doesn’t change, ever, unless you add more water.
If the salt went into the food pieces from the stew liquid like a brine, then the liquid wouldn't have as much salt after a while which might be why OP had to add more.