To salt or not to salt

[delwynv]

Does one add salt to the soaking process for particles or does one not use salt. Im confused some people say use salt is makes the cooking faster some people say its takes longer when soaked with salt?

 

[Mr. Goodcat]

In theory salt creates a hypertonic environment when it is added to a solution.

What this means is that when salt is added to the water in which your particles is being soaked, it creates an environment where there is relatively speaking more salt(ions) than fluids(water molecules). it should in theory draw the fluids out of the particles. This in turn will cause them to take longer to soak and cook.

In plain language, salt might cause your particles to take longer to soak and cook. However I haven't noticed anything inparticular, but maybe there is someone who can give practical evidence.

Cheers

 

[Rooibok]

Easy...do a self test. 2 pots....salt and no salt.

 

[deisel]

Soaking in salt solution can help but slow u down. 8t alows down fermentation but also the soaking time. Louis brits showed me something awsome with maize. If u change the water fhe maize doent go off Only the water.. how ever when I cook the particles I add salt and sugar as this makes the water boil hotter and faster and of course flavour.

Mr good cat hit the nail on the head in my opionen

 

[Beeslek]

I always use lots of salt and brown sugar at the soaking stage,except maize and hemp.The maize takes forever to cook and hemp doesn't split.For those two I add the salt and sugar just before I take it off the boil,it supposedly gets drawn into the bait as it cools.

 

[k20mad]

There was a post regarding this a while ago, i say no salt when cooking as it wil as said draw the moisture out of particals when cooking add salt after cooking. As they bolkes already stated whe at the water and the bucket smels like it furmenting just wash it with fresh dam water and keep the bucket in the water in the shade it will keep longer.