Question about the subtle art of the soffrito... does it matter when salt and pepper are added? If I do the soffrito with no salt or pepper and then add the salt and pepper to my dish later, will the outcome be different than if I salt and pepper the soffrito while its cooking down?
I know the difference will be small. But curious if the salt especially brings anything out of the onions and celery during saute
I am under the impression that adding the salt when you saute helps draw the water out of the vegetables. Then you adjust the salt later for taste
I find the salt added at the end of the sauté process helps draw out the moisture and aids in the browning process for extra flavour and sweetness