Quote:
Originally Posted by ET2SN
Believe it or not  , you add salt to raise the boiling point of the water. 
Hotter water means quicker cooking times. This also becomes important at higher elevations.
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That may be, I never thogiuht about that, but in case of pasta and potatoes its about gettig the salt into the noodle/potatoe. To salt noodles after they have cbeen cooked, doe snot work, it does not taste good, and ther eis a differen ein tatse between (sweet-water-) boiled potatoes that get skinned at the table afterwards, and potatoes that were skinned and sliced and then boiled in salt water.
I put salt and pepper on the meat before I fried it. Green herbs I added later (to not turn them into ashes), usally in form of herbal butter, which is my preference for steak. I kept it simple. This is not to say the way the chef does it in the video does not taste good, it most probably does, but its not my preference.
Also, beef steak never with any form of "sauce" or dressing for me, just salt, coarse black pepper and herbal butter, nothing else. Small-cut meat done in a Wok, chicken mostly, can go with sauces and dressings, but for me: never with the beef steak.
Bin stur, esse pur. 