> ...how does that "lose taste" under heat? My experience (limited as is), if salt is added in the boiling water prior to putting veggies or meat, it would be

> ...how does that "lose taste" under heat? My experience (limited as is), if salt is added in the boiling water prior to putting veggies or meat, it would be eventually absorbed and also diluted with the moisture and the flavor of the veggies and meat. This also reduces the "contrast" between the flavors, thus prompting more salt added at serving.