Why dip plaintains or tempeh in salted water?

Question

So I've known about dipping tostones in salted water before frying the second time, and today I just found a recipe for fried tempeh that calls for the same thing.

Anyone know why that's done? Why not just salt the thing at the end? Isn't throwing that salted water into hot oil just asking for trouble?

Answer 1

I don't know about the tempeh, but for the tostones, the salt keeps them from oxidizing and turning brown before you cook them.

Usually salting in water is a preservative measure or in the case of meats (combined with sugar) it's a brining method to help the meat hold moisture better.  Perhaps this is the case with the tempeh?

Answer 2

found you a link to get all the answers that you seek

Puerto Rican Tostones (Fried Plantains) - Allrecipes

... into chunks. 3 cups cold water. salt to taste. Add to Recipe Box ... Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. ...

allrecipes.com/.../Puerto-Rican-Toston... - 140k - Cached