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Salt timing in soups: Early addition vs. finishing touch
Some chefs add salt at the start for deeper flavor, while others save it for the end to control seasoning. What's your take on this method?
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webb.daniel7mo ago
What kind of soup are you making? For a bean or lentil soup, I salt early so they don't stay tough. For a simple broth with veggies, I add a little at the start but adjust right before serving.
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amy_henderson837mo ago
Always salt my bean soups early too.
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jamie_carter877mo ago
Honestly I go the other way from amy_henderson83 on bean soups. Salting at the start can actually toughen the skins and make them take forever to cook through. For a simple tomato soup, I add zero salt while it simmers because the tomatoes reduce so much. I wait until the very end to season. That way I don't end up with a salty mess if the broth cooks down.
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the_miles4mo ago
My grandma's bean soup once turned into a science experiment because I salted early and the beans stayed like little rocks. After three hours I admitted defeat and ordered pizza. Now I wait until the beans are fully soft before adding any salt, then I season at the very end. I'm still not sure if the early salt actually toughens them or if I just have bad luck with beans. Probably the latter, since I also managed to burn water once.
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