Jordi Cruz, one of the most renowned chefs in Spanish haute cuisine, has issued a warning that has caught the attention of pasta lovers. He did so in a video posted on his Instagram account, where he shares a summer recipe that is very special to him. In the middle of the preparation, he made a brief pause to point out a very common gesture that, according to him, can ruin the entire dish before it even begins.
This is not a rarity or a sophisticated trick, but rather a detail that millions of people repeat every day when cooking pasta. Jordi Cruz wanted to emphasize this point because, as he explains, good cooking is the foundation on which any recipe is built. During the video, in which he prepares a pasta salad as a tribute to his mother, he clearly pointed out what this common mistake is and why it is best to avoid it.
The secret for a perfect pasta: when to avoid a common ingredient
The ingredient he refers to is none other than salt, but the key is not to avoid it, but rather the exact moment when it is added. According to the chef, it is essential to wait until the water is boiling before adding the salt. "When you put the water to boil, never add the salt," he said emphatically.
This statement has caused a stir, as it contradicts what many people do out of habit. Cruz argues that adding the salt too early negatively affects the cooking time, something that, in his opinion, makes no sense if you are looking for efficiency and precision. "It's science," he stressed.
The scientific reason behind the chef's warning
When salt is dissolved in water, its boiling point increases slightly, which means the water needs a bit more temperature to boil. However, that change is so small, less than 0.36°F (0.2°C) per quart (1 L), that in practical terms it is barely noticeable. In any case, it would be a minimal time saving.
The recipe in which Jordi Cruz made this observation is a pasta salad with multiple variations. The chef has suggested up to six different combinations of ingredients to suit all tastes. It is a very versatile dish that he himself associates with childhood memories and the warmth of homemade cooking.
How to prevent pasta from sticking together
However, he warned that none of these versions will work if the pasta is not cooked properly from the start. That's why he recalls one of the essential rules he always applies in his kitchen: the 1-10-100 ratio. That is, for every 3.5 oz. (100 g) of pasta, you should use 1 qt. (1 L) of water and 0.35 oz. (10 g) of salt, no more and no less.
Cruz also highlighted that it is important to use plenty of water so the pasta can cook freely and not stick together. These are simple details, but if applied correctly, they can make the difference between bland pasta and a perfect dish. It all starts with a gesture as simple as waiting for the water to boil before adding the salt.
Although his warning has been met with some surprise, Jordi Cruz's message points to the importance of taking care of even the most basic steps. His way of cooking, although based on haute cuisine, also applies to everyday recipes. Even the simplest pasta salad depends on good preparation from the very beginning.