The blog of cooking-ez.com

When should you salt?


When should you salt?
In the kitchen, we salt very frequently, almost all the time, and we must be careful because this salt can influence the texture of what you are cooking.
I'm not going to talk about the amount of salt here, that's for another time, but rather about : When do you salt?
13K 4.5/5 based on 22 reviews
Grade this page:

Last modified on: August 13th 2019

Keywords for this post:SaltSaltTimeCooking
When should you salt?
Let's imagine that you are going to prepare leeks. There are thousands of ways to do it, but one of the most classic is "sautéed".

poireaux sautés


How do you do it?
  1. You peel, wash, dry and slice your leeks
  2. You do the same thing with a shallot
  3. In a saucepan or a frying pan, you heat a littleoil or butter or clarified butter
  4. Once it's hot, you pour in the shallot, stir a little and add a little salt and pepper

    sel et échalote

    Here is the first salt shaker, note that it is light, and concerns (for the moment) only the shallot, we continue...
  5. Cook the shallot, 1 minute maximum, it must not colour or turn brown (we say"without colouring")
  6. Add the leeks, stir well to mix, and do not add any salt.
    Why not? Well, because the salt with its hygroscopic side, if you add it now, will "pump" the water out of the leeks, water that will end up at the bottom of the pan, and that you will have to remove later by overcooking.

    Moreover, if the water is extracted from the leeks, they will become excessively soft and less appetizing, losing their beautiful green colour more easily. Let's continue...
  7. You cook/sauté the leeks like this, uncovered, stirring from time to time, until they are soft to your taste, but still green
  8. And finally, off the heat, you add salt and pepper to taste

sel et poireaux

You will have understood, it is just a question of timing, we will salt anyway, but we will also try to do it late, so that the salt is not too much in contact with raw vegetables. This is valid for "soft" vegetables, but also for mushrooms.

By doing so, you will have a cooking that preserves the structure of the vegetable, and you avoid the excess of liquid at the bottom of your pan.


To sum up: When cooking vegetables or mushrooms, it is best to add salt only once the cooking is finished, to keep your vegetables in good condition.

Lasts posts
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,6505 June 26th 2024
Preserving egg yolks
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,1855 June 18th 2024
Preservative oil, an asset for taste
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,3185 June 5th 2024
Don't throw away disposable piping bags
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,7105 May 28th 2024
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
2,8575 May 22th 2024
Other pages you may also like
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
54K 24.2 June 21th 2017
Good fridge management
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
25K4.4 April 19th 2011
Should I believe my oven?
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
28K4.6 July 4th 2011
Should a sausage be pricked before cooking?
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
42K4.1 September 29th 2018
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
24K4.5 April 16th 2021
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page