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Just realized I was salting my pasta water way too late all this time
I've been cooking pasta for years and always tossed the salt in after the water started boiling. Last Tuesday my roommate watched me do it and asked why I wasn't adding it to the cold water, said it dissolves better and seasons from the inside. I looked it up and yeah, adding it before the boil makes a real difference, especially with thicker shapes like rigatoni. Anyone else been doing this backward without noticing?
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emery_black4d ago
Did you see that serious eats article about salting from the start?
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