When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils?
I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil.
True or false? Let's try the experiment...
I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil.
True or false? Let's try the experiment...
128K 22 4.2
Last modified on: July 25th 2017
Keywords for this recipe:How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 2 min. | 10 min. | 12 min. |
Step by step recipe
Stage 1 - 2 min.
1 litre of water is put in a pan and 1 tbs coarse salt is added.
Stage 2 - 10 min.
The water temperature is measured in the same way, every minute, until it boils.
Stage 3
Let's compare times and temperatures in this diagram: the unsalted water in green, the salted water in red.
Conclusion
At the start of heating, the temperature of the salted water rises more slowly: after 3 minutes 30 seconds the unsalted water is already at 040°C (100°F), while salted water is still at 025°C (80°F).
But then the two catch up and they take the same time to reach 100°C (210°F).
Another point: it seems, but I'm not really adamant about it, that salted water starts to boil at a lower temperature than unsalted, i.e. around 90°C (190°F) rather than 100°C (210°F).
But then the two catch up and they take the same time to reach 100°C (210°F).
Another point: it seems, but I'm not really adamant about it, that salted water starts to boil at a lower temperature than unsalted, i.e. around 90°C (190°F) rather than 100°C (210°F).
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