2 ms·

I think you should salt as little as is necessary, as late as possible, if for no other reason that you can't unsalt a dish. Salting and tasting early and often

by djur 5y ago

I think you should salt as little as is necessary, as late as possible, if for no other reason that you can't unsalt a dish. Salting and tasting early and often is important for improvisational cooking, of course. And obviously that includes stuff like salting meat before roasting, salting cooking water for starchy foods and vegetables, etc. But I've seen people add salt to their sautéed aromatics, and there's really no reason to do that.

shalmanese 5y ago
> But I've seen people add salt to their sautéed aromatics, and there's really no reason to do that. Salt draws out liquids in aromatics that affects how they brown. Try sauteing side by side onions where you add salt at the beginning and the end and the texture and color of the onions will be completely different.