Greentext

4464 readers

1310 users here now

This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

Be warned:

Anon is often crazy.
Anon is often depressed.
Anon frequently shares thoughts that are immature, offensive, or incomprehensible.

If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.

founded 1 year ago

MODERATORS

Early_To_Risa@sh.itjust.works

738

Anon needs cooking advice (sh.itjust.works)

submitted 3 days ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

111 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] JakenVeina@lemm.ee 28 points 2 days ago (4 children)

It won't be quite the same as having salted the pasta and the sauce, while cooking it, but "salvageable", absolutely.

[–] Faresh@lemmy.ml 3 points 2 days ago (3 children)

How is it different from salting after?

[–] Wizard_Pope@lemmy.world 7 points 2 days ago (1 children)

Salt does not penetrate as much and just does not add as much flavour

[–] nednobbins@lemm.ee 8 points 2 days ago

It matters more in solids.

If you add some salt to sauces, you can just give it a few stirs to incorporate it.

load more comments (1 replies)