Salt reveals the aroma and taste of the dish, making it more appetizing and rich. The final result can greatly depend on when and how you salt this or that dish.
Remember the simple rules for when and how to add salt:
1. If you want vegetables to have a tasty crust when frying, do not salt them before frying, otherwise they will let the juice out and you can forget about the crust. Do this already when it is formed.
2. Dishes appear less salty after cooling than when they were hot. Therefore, dishes that are served warm should be salted less, and vice versa – those that are served cold should be salted more.
3. Salt the legumes a few minutes before the end of cooking, then they will be softer.
5. Meat and fish are much tastier if they are salted in advance (several hours before cooking).
6. To remove the bitterness from eggplant or zucchini, sprinkle them with salt and leave for half an hour. Before cooking, just wash off the salt and cook according to the recipe.
7. When stewing, it is best to salt the dish in the middle of cooking.
8. Salt fresh salads from juicy vegetables just before serving.
Let us remind you that earlier we told you how to make flavored salt at home, and also advised how to store salt properly.