You don't necessarily want to use more salt than normal, just do it sooner and be more deliberate about it in an effort to make a good dish better.
. Mistry picked right up on the textural changes I'd noticed, railing a bit against the “European standard” where veggies need to be bright green and al dente.
"I'll toss broccoli with salt, ginger, garlic, cumin, and soy and let it sit out for a couple of hours. If you do it in advance, your flavors create cohesion with the vegetables," they said, warning, "If you season just before grilling, it just falls off."Changing Seasons I took that note to heart. During my prep, I could just add a quick salting step, say, right after I cut a cauliflower into wedges, then continue with the recipe as usual.
"Do it for any vegetable that you want to be nice and salty when you eat it, or that you would grill," he said. "I don't think there's a very good reason for it not to be popular. If you have time to soak something for 45 minutes, it comes out better.""Presumably you don't want to spend very long doing this, so you want a nice concentrated brine, say 10 percent for an hour, depending on the vegetable," he said.
Adams also reminded me about how you can sometimes just pre-salt in the cooking water and suggested checking the book, where esteemed food science author Harold McGee recommends boiling green vegetables in a 3-percent salt solution. Everything really started falling into place when I realized my cookbook of the moment, Meera Sodha's vegetarian marvel, had several recipes calling for pre-salting; she just was not making a big show of it. I learned to watch for the words "and set aside" as a telltale sign.
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