How to properly salt food to make it tasty: a few simple tips

When cooking any kind of food, there is a situation when you seem to salt the food, but it remains bland. And even after you add the spice again, the product may remain tasteless. It's all very simple to explain – each product reacts differently not only to the amount of salt but also to the stage of cooking during which it was added.

The well-known American publication INSIDER told us how to properly salt dishes for a bright taste.

The technology of adding salt to dishes

1. If it is boiling, there should be plenty of salt at the very beginning of cooking. The product will take as much spice as it needs and the dish will be really rich and very tasty.

2. Adding salt is a process, not a finishing touch. It is at this stage of cooking that you need to treat responsibly and not add salt haphazardly.

3. If you are preparing a dish that includes white onions, leeks, or shallots, you should sprinkle them with salt during cooking to help draw out moisture faster and give them a more even browning.

4. During cooking, you should periodically taste and adjust the spice content, because the taste can change with each new stage.

5. Adding salt to a recipe is a rather subjective thing. You need to take into account only your tastes.

6. You can adjust the saltiness of a dish with a variety of rich foods if they are combined with other ingredients: soy sauce, hard cheeses, and cured meats. For example, anchovies and onions go well with stew. You will get a really deep flavor that you won't get from regular salt.

7. It is very important to salt carbohydrates properly. For example, the water for pasta should be as salty as the ocean and not suitable for drinking at all. The product will absorb the necessary amount of flavor from the inside.

8. It is also worth remembering that salt affects the water content of foods and thus their texture.

9. As for the meat, it should be seasoned well before cooking and left like that for a while. This dry brine draws out surface water but retains internal moisture, which contributes to the formation of a perfectly crispy crust.