When sauteing onions and peppers for Italian beef or sausage
sandwiches or for fajitas, when to salt them? before, during, or
after. . .
or any combination of the above.
Thx.
Pete

"Pete" > wrote in message
...
> When sauteing onions and peppers for Italian beef or sausage
> sandwiches or for fajitas, when to salt them? before, during, or
> after. . .
> or any combination of the above.
> Thx.
> Pete

Pete,
When sautéing I usually toss in some salt right after I get the veggies in
the pan.

Jon

"Pete" > wrote in message
...
> When sauteing onions and peppers for Italian beef or sausage
> sandwiches or for fajitas, when to salt them? before, during, or
> after. . .
> or any combination of the above.
> Thx.
> Pete

I'd salt them after and lightly.

On Oct 27, 7:47*pm, "cyberpurrs" > wrote:
> "Pete" > wrote in message
>
> ...
>
> > When sauteing onions and peppers for Italian beef or sausage
> > sandwiches or for fajitas, when to salt them? *before, during, or
> > after. . .
> > or any combination of the above.
> > Thx.
> > Pete
>
> I'd salt them after and lightly.

If you use popcorn salt, you don't get that graininess, so you can
wait until after.
http://www.diamondcrystalsalt.com/Cu...-Nut-Salt.aspx

--Bryan

Pete wrote:
> When sauteing onions and peppers for Italian beef or sausage
> sandwiches or for fajitas, when to salt them? before, during, or
> after. . .
> or any combination of the above.
> Thx.
> Pete

We don't salt them. There is usually enough salt in the sausages.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 27 Oct 2009 20:12:25 -0500, Janet Wilder
> wrote:

>Pete wrote:
>> When sauteing onions and peppers for Italian beef or sausage
>> sandwiches or for fajitas, when to salt them? before, during, or
>> after. . .
>> or any combination of the above.
>> Thx.
>> Pete
>
>We don't salt them. There is usually enough salt in the sausages.

I would at least do a bit of salt..then taste. You aren't trying to
get them to taste salty, but to help the flavors develop. Add tiny
bits, let it cook for a bit..then taste. A lack of salt can make
dishes taste flat.

I am currently reading the new book by Thomas Keller and he has a page
or two on the value of salting. As he says, salt is not to make
things salty, it is to bring out flavor. If you salt prior and during
cooking, it develops flavor. If you add salt afterwards, it just
tastes salty. And he says if something tastes salty then, you added
too much salt.

He says it is one of the most valuable skills a cook can develop: when
to salt, how to salt, and how much to salt.

I tend to listen to what he says, since he is considered one of the
best chefs in the world. Plus my own experience bears out what he
says.

Christine

Christine Dabney wrote:
> On Tue, 27 Oct 2009 20:12:25 -0500, Janet Wilder
> > wrote:
>
>> Pete wrote:
>>> When sauteing onions and peppers for Italian beef or sausage
>>> sandwiches or for fajitas, when to salt them? before, during, or
>>> after. . .
>>> or any combination of the above.
>>> Thx.
>>> Pete
>> We don't salt them. There is usually enough salt in the sausages.
>
> I would at least do a bit of salt..then taste. You aren't trying to
> get them to taste salty, but to help the flavors develop. Add tiny
> bits, let it cook for a bit..then taste. A lack of salt can make
> dishes taste flat.
>
> I am currently reading the new book by Thomas Keller and he has a page
> or two on the value of salting. As he says, salt is not to make
> things salty, it is to bring out flavor. If you salt prior and during
> cooking, it develops flavor. If you add salt afterwards, it just
> tastes salty. And he says if something tastes salty then, you added
> too much salt.
>
> He says it is one of the most valuable skills a cook can develop: when
> to salt, how to salt, and how much to salt.
>
> I tend to listen to what he says, since he is considered one of the
> best chefs in the world. Plus my own experience bears out what he
> says.
>

We have medical reasons to restrict salt. If we didn't I'd salt a little
while cooking.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 27 Oct 2009 19:27:36 -0600, Christine Dabney
> wrote:

>On Tue, 27 Oct 2009 20:12:25 -0500, Janet Wilder
> wrote:
>
>>Pete wrote:
>>> When sauteing onions and peppers for Italian beef or sausage
>>> sandwiches or for fajitas, when to salt them? before, during, or
>>> after. . .
>>> or any combination of the above.
>>> Thx.
>>> Pete
>>
>>We don't salt them. There is usually enough salt in the sausages.
>
>I would at least do a bit of salt..then taste. You aren't trying to
>get them to taste salty, but to help the flavors develop. Add tiny
>bits, let it cook for a bit..then taste. A lack of salt can make
>dishes taste flat.
>
>I am currently reading the new book by Thomas Keller and he has a page
>or two on the value of salting. As he says, salt is not to make
>things salty, it is to bring out flavor. If you salt prior and during
>cooking, it develops flavor. If you add salt afterwards, it just
>tastes salty. And he says if something tastes salty then, you added
>too much salt.
>
>He says it is one of the most valuable skills a cook can develop: when
>to salt, how to salt, and how much to salt.
>
>I tend to listen to what he says, since he is considered one of the
>best chefs in the world. Plus my own experience bears out what he
>says.
>
A little goes a long way. My taste buds were assaulted by salt on
vacation. Europeans love their salt.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> A little goes a long way. My taste buds were assaulted by salt on
> vacation. Europeans love their salt.
>

We could not eat the food in Palermo, Sicily. It was way too salty. Even
the bread. Thank goodness there was a pastry shop across the street from
my hotel. I lived on canoli. They don't salt the canoli.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 27 Oct 2009 20:12:25 -0500, Janet Wilder
> wrote:

>Pete wrote:
>> When sauteing onions and peppers for Italian beef or sausage
>> sandwiches or for fajitas, when to salt them? before, during, or
>> after. . .
>> or any combination of the above.
>> Thx.
>> Pete
>
>We don't salt them. There is usually enough salt in the sausages.

Agreed. Onions and peppers don't need salt.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Pete" > wrote in message
...
> When sauteing onions and peppers for Italian beef or sausage
> sandwiches or for fajitas, when to salt them? before, during, or
> after. . .
> or any combination of the above.
> Thx.
> Pete
I salt them as they sizzle to bring out the moisture.
Tom

On Tue, 27 Oct 2009 21:16:55 -0400, Tom Biasi wrote:

> "Pete" > wrote in message
> ...
>> When sauteing onions and peppers for Italian beef or sausage
>> sandwiches or for fajitas, when to salt them? before, during, or
>> after. . .
>> or any combination of the above.
>> Thx.
>> Pete
> I salt them as they sizzle to bring out the moisture.
> Tom

that's what i'm thinking as well. it's not so much for the taste - since
not much is used - but as part of the physics of the thing.

but i usually forget anyway.

your pal,
blake

Pete > wrote:
>When sauteing onions and peppers for Italian beef or sausage
>sandwiches or for fajitas, when to salt them? before, during, or
>after. . . or any combination of the above.
>Pete

Sausage typically contains more than enough salt for the dish so it
depends on how you cook the dish. I would pan fry the sausage, remove
them and then saute the veggies in the fat from the sausage, and there
would also be salt in the fat from the sausage. Salt is a dessicant,
it helps to remove water from the veggies. But if I was going to
saute the veggies all on their own I would add a small amount of salt
at the onset to aid in breaking the plant cells so moisture can more
quickly escape. Then when combined later with the sausage I would
taste for reseasoning but it's rare that sausage would need more salt.
In any event there is no reason to ever add salt during the cooking of
a dish containing sausge, or as the veggies cook down and water
evaporates the veggies would be over salted because salt does not
evaporate.

As an aside, I usually simmer sausage and discard the water before
proceding with a dish, this removes a substantial amount of the
preservative salts.

Pete wrote:
> When sauteing onions and peppers for Italian beef or sausage
> sandwiches or for fajitas, when to salt them? before, during, or
> after. . .
> or any combination of the above.
> Thx.
> Pete

I salt them lightly as they're beginning to soften.

Dora