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The heavily salted water also boils at a higher temperature, which is why it blanched veg faster.
Does that mean salting pasta cooking water also decrease its cooking time?
Tangentially, if I parboil potato before frying/baking them, would salting the water speed up the breaking down of the starch?
As long as you don't have high blood pressure or fluid retention issues, salt in.moderation is okay.
How much salt? how long to cook/blanch/boil them for? and an ice bath? details please!
Nevermind the taste!?! 😏
this whole presentation is very insensitive to the needs of like 1/3 of the United States population. It seems (kind of obviously) that this is created by somebody that's under the age of 35. For the rest of us, the medical community (and rightly so) advises to be careful about the amount of salt we are ingesting… As one gets older, the body starts to degrade more and more (duh!), and salt is one of the major ways that you can start killing your kidneys….. so even though this is presented by such an august institution as America's test kitchen, it's not very useful to health at all. […. hey, how about subtitle this presentation "eat drink and be merry for tomorrow ye die"]
Wonder what my doctor would say about that??? Especially since he has written prescriptions for Bp meds and told me not to pick up a salt shaker!
Glad I do low carb and can have all the salt I need!
3-4% salt by weight ? Thanks
Thanks for this! I didn't know I needed to know this but now I do, now! 😅
Sounds good, but most older people are told to stay away from salt. Thanks anyway.
🤔 💭 🧂
Dan's the man! Thanks for the tip!
Missing that vital ratio to get "seawater" salinity.
High blood pressure recipe 😢
https://youtu.be/CpTzawl3OmI?si=G0503HTU23_tobgY
Best science song ever!
Good to know thanks!❤
You also want to boil them hard for an hour , btw , with the lid on