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?
12K 22 4.5
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.

Back to top of page

Lasts posts
Cutting soft cheeses
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.
5165 February 20th 2024
It's spinning too fast!
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...
3,7235 November 12th 2023
When I was a kid, I didn't like...
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?
3,3795 November 5th 2023
How easy is it to chop herbs?
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
5,3465 September 12th 2023
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
5,784 September 5th 2023
Other pages you may also like
The color of the bread crumb
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...
12K4.6 April 30th 2022
The secret of cooking until "done"
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
15K4.4 November 26th 2012
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
135K4.5 June 16th 2021
The right weight of pastry for a pie
The right weight of pastry for a pie
Let's try to solve a thorny problem: How much dough will I need when I make my next pie? You're planning to make a pie, you're going to use your favourite mould or circle, but how much pastry will you need to fill it completely with a well spread pastry, without being too thin, or on the contrary...
57K4.3 March 20th 2020
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
6,8055 November 27th 2021
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