Question

чому досвідчені господині спочатку солять овочевий салат, а лише після цього заправляють олією. Що є розчинником солі у цьому випадку? Яким буде на смак салат, якщо зробити навпаки?

Answer 1

Why do experienced cooks first salt a vegetable salad and only then dress it with oil? What is the solvent for salt in this case? What will the taste of the salad be like if done the opposite way?

When experienced cooks prepare a vegetable salad, they often follow a specific order of steps, which includes salting the salad before dressing it with oil. This technique is used to enhance the flavor and texture of the salad.

The reason for salting the salad before adding oil is to draw out moisture from the vegetables. Salt acts as a natural osmotic agent, which means it helps to extract water from the vegetables through osmosis. This process helps to remove excess moisture from the vegetables, resulting in a crisper and more flavorful salad.

The solvent for salt in this case is the moisture present in the vegetables. As the salt is sprinkled onto the vegetables, it dissolves in the moisture and creates a saline solution. This solution helps to extract water from the vegetables, making them crisper and more enjoyable to eat.

If the order of salting and dressing the salad is reversed, and the oil is added before salting, the taste and texture of the salad may be affected. Adding oil before salting can create a barrier that prevents the salt from penetrating the vegetables. As a result, the vegetables may retain more moisture and not achieve the desired crispness. Additionally, the salt may not distribute evenly throughout the salad, leading to inconsistent seasoning.

In summary, experienced cooks salt a vegetable salad before dressing it with oil to draw out moisture from the vegetables and enhance their flavor and texture. The solvent for salt in this case is the moisture present in the vegetables. If the order is reversed, the salad may not achieve the desired crispness and the seasoning may be inconsistent.