Salty water

Salt water is a basic and essential mixture in cooking that consists of potable water to which common salt (sodium chloride) is added. This preparation is primarily used to enhance the flavor of food and as a cooking medium, especially in processes like boiling pasta, vegetables, seafood, and meats. Salt water helps intensify the flavor of ingredients and can contribute to maintaining texture and firmness during cooking.

The origin of using salt water in the kitchen is as old as salt itself, a mineral that has been fundamental in preserving and flavoring food since ancient civilizations. In most culinary cultures, adding salt to cooking water is a customary step to improve the final result of dishes.

Regarding its properties, salt dissolved in water slightly increases the boiling point, allowing for more efficient cooking, although this difference is minimal in domestic quantities. Furthermore, salt in the water helps to season food from the inside during cooking and can influence texture, especially in vegetables and pasta, by helping to preserve their color and firmness.

In Hispanic America, besides salt water, this ingredient may be referred to as salty water or, in more informal contexts, simply as light brine when the salt concentration is low, although it is important not to confuse it with the more concentrated brine used for preserving food. These terms may vary by region, but their function in the kitchen is the same.