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Home Cooks, You Must Be Protecting Your Vegetables

There is a sense of humor How some of the characters in Anne Rice vampire books are left messages for each other, writing their inscriptions on the walls of the temple – hidden from those who do not know how to search.

I get a little bit of a “search for hidden messages” feeling an interesting but hard-to-learn-more about the process of pre-salting leaves. I have read about a New Zealand chef who dipped his cauliflower in a pinch of salt, and I have seen the concept of the idea in recipes for crushed cucumbers. We’re not talking about pickling veggies, but just garnish them in advance, thus giving them extra time to create more flavor. You don’t want to use more salt than you normally do, just do it quickly and deliberately to make a good dish.

While home cooks break the internet every holiday season in search of fresh and dried turkeys for their turkeys, and it’s easy to see how they can provide pork chops for an hour’s bath before being burned, there are a few surprises out there in that vein. of leaves.

I am convinced that there is no good reason to do so.

As a regular sauerkraut maker, I know there has to be something about the idea of ​​adding salt that can be imagined earlier than it actually is. There are original recipes for kraut recipes where the chopped cabbage sits in a bowl with salt, lowering the water and picking up the greens after about an hour. I always bite before I go into the jar to wipe it off and even though it is a little lost, it has taken what you would call “fun,” and, most importantly, the taste.

I asked the chef Eric Rivera about the practice of pre-salting veggies, and when he does, it is in the “superficial”, so he connected me with Preeti Mistry, the cook, podcaster, spice merchant, and coauthor of Juhu Beach Club Cookbook. Mistry adopted the wording I saw, insulting the “European standard” where the leaves need to be green and al dente.

“At the critical level, there is a suggestion that you should not add salt beforehand because you will lose crunch,” they said, adding that salting ahead “allows salt and other spices to enter the body of vegetables.”

Mistry is particularly fond of salty vegetables, such as potatoes, corn, and artichoke, as well as spices and seasonings with salt.

“I will toss the broccoli with salt, ginger, garlic, cumin, and soy and leave it out for a few hours. If you do this in advance, your spice will make a connection with the vegetables,” he warned. As soon as you are about to cook it, it just spoils. “

Mistry loves to do this with the food she burns and very quickly. (Subsequent experiments revealed why they chose the method; doing this in a sauté pan made my kitchen smoky.)

Climate change

As we talked, I realized what I really wanted was the simplicity of salt – some simple rules, and Mistry was there to help.

“I can’t make people make brine,” they said, referring to the practice of having one quart of water and half a pound of vegetables to be 150 grams of hot salt. Instead he gave simple advice: “Put more. Salt more than you could … you would be on your plate.”

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