Cooking tips and tricks: When to add salt to vegetables and gravy. Know the right time to add salt to onion-tomato gravy, ladyfinger, spinach and leafy vegetables. Cooking hacks for perfect taste and texture that will make the task even easier.
Food Hacks: No matter how well the food is cooked, unless there is salt, it tastes bland. Have you ever wondered when to add salt to vegetables and pulses? Often people make basic mistakes related to taste which spoils the taste. In such a situation, do you know whether it is better to add salt at the beginning of cooking or later?
When should salt be added to lentils?
Lentils and beans are high in protein. Adding salt before cooking causes the protein to break its shape and the lentils often become tight. In such a situation, when lentils or beans get cooked, salt should be added before frying, this helps in maintaining the taste and nutrients.
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When to add salt to dry vegetables?
If you are making carrots, brinjal or any dry vegetable, then salt should be added in the beginning so that their rawness goes away and they cook properly. Additionally, crunchiness is preferred in vegetables like ladyfinger, carrot and bitter gourd, so adding salt later not only adds texture but also enhances the taste.
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How to add salt to leafy vegetables?
In winter, spinach, fenugreek and mustard greens are prepared in every house. Cleaning them is as difficult as adding salt. While making this, salt should never be added before or in the middle, it darkens the color. After the vegetable is cooked, when you are about to serve it, add salt on top, along with maintaining the green color, it also gives an amazing texture.
When to add salt to gravy vegetables?
Onion-tomato gravy vegetable is made almost every day. In such a situation, the question of whether to add salt after boiling water or vegetables along with spices often troubles us. The answer is that you should add salt to it while roasting tomatoes, so that the masala gets cooked properly. This maintains the taste balance of the gravy.