There has been so many arguments regarding when salt should be added to food – before, during or after.
So the question here is: When should I salt my food?
Salt, the most important seasoning in the kitchen, intensify aroma in our food, balances flavour, preserves food and also, when used in excess, it can ruin a dish completely.
Salt is one of the five basic tastes, It does not only add flavour, it can also alter the structure of proteins, and speed cooking process of some vegetables.
1. Before Cooking.
Raw Vegetables – Salting crisp vegetables like cabbage or cucumber before using in salads helps draim out excess water that can affect the quality of the salad dressing used.
Grilled Meats – Salting meats before cooking helps draw out juicy flavour that dries at the surface of the meat during grilling, creating a deeply seasoned crust.
2. During Cooking.
Cooked Vegetables – Salting the water for boiling vegetables like rice, pasta and potaoes help speed up their cooking process, improve flavor and minimizes nutrient loss.
3. After Cooking.
If you are adding salt only for seasoning and not for any other reasons stated above, you can salt at the end of cooking. This help you get the greatest flavour effect with the least amount of salt.
Also, when you are using specialty unrefined salts like flake salts, Himalayan salt, etc, the best time to salt your food is after cooking, for prolonged and fuller flavour impact.
