When will you add the salt?

In the culinary world it is always best to add the salt during the cooking process. If the food is salted and cooked properly there won't be a need to add additional salt once it is on the table. Salt in the cooking process flavor the food completely. It is not as strong once it is cooked into the dish. When you add salt to the food after it is cooked you are taking away from the dish and will taste more salt than the flavor of the food. Always watch your sodium intake so you don't develop blood pressure issues!

I always add salt while cooking is on process. that will make the food taste more tasty. The meat of veggies will absorb the salt and give it a tasty savor with the recipe.

i am really bad. i generally add salt before tasting it but you see, i have nose issues where i often cannot taste food that i am eating, so adding salt does help me to be able to taste it.

When I cook, I add the salt before cooking so that the flavor will get into the food with the juices and all. The times that I use the salt after cooking is only because I have forgotten to add it beforehand. What does it mean the bone or meat will not soft if you add the salt so early?

habbits is what the people have, different-different. the kind of habbit you have in you is the same i am having. but all thing that matter is taste, either you add salt before and after, taste is what we all want. but guess what i have noticed here, whenver i add extra salt after cooking to make the dish saturated, it add more taste to the recepie

I think that adding a little salt before starting to cook as initial flavoring, and adding salt again once it boils to achieve the desired taste of the food you cook.

Usually, I add salt into the dish at the last moment in the pan, after mixing the salt with the material, I will put it into the dish. I do not like leaving salt on the fire for a long time. But sometimes materials own salt themselves, like salt meat or salt vegetable, I will add them at last. But to some dish with meat, adding salt a little earlier can help the dish tasted much better.

I have always and will always season my food when i cook it. I believe it blenda in with the food better. I ont use much salt in fact sometimes i use soy sauce instead of salt. Anyway be it salt or what ever seasoning i use i add it while cooking.

I add alittle salt while the raw vegetables are cooking and add any herbs or spices other than that just before i serve the dish. Meat I might add it in the mairanate before it is cooked or as it is cooking. It depends.

for some dishes i usually add it before cooking, so it is more delicious. but for other dishes i add it after it is done. it is nice to try different way i think. happy cooking....

Whenever I cook, I will add salt almost at the end when everything are almost cook, then only I will add in salt, but I before that I will add soy source to make the taste, salt is just to make the taste saltier. If you want meats to become soft, you can always add some vinegar.

It depends on what you cook.If I stir-fry spinach or cos lettuce,I usually add the salt in advance,but if they are beans,I salt them when they are nearly done,because if you do it early,they are dehydrated prematurely , you may find this way it difficult to get them done.

if it is vegetable,well i usually add before cooking but also i add salt during cooking i usually taste if it salty or not in egg i add salt prior to cook. but i prefer less salt for our health.

When salt is added before starting cooking boiling point rise a bit and cooking is completed taking less time, bringing lesser fuel usage. Further taste of salt reach well through out the cooked food item too.

I don't add a lot of salt to our dishes since my husband has high blood pressure. When I do decide to add salt to the dish I usually add it during the process of cooking it.

I understood that salt will tenderise vegetables during cooking but for meats I simply use it as seasoning during cooking.

It is better to add the salt later after cooking, specially meats will not soft if you add the salt so early, also Needs a longer time for the full maturity?

I usually add salt at the end of cooking. After that I taste the dish. If require I mix more salt. If the dish found too salty then I pour some sugar to make it perfect.

I think it depends on what you cook. Salt in boiling meat helps to make it tasty. But in small quantities. When making barbecue salt is added before and let to stay in the fridge together with the other condiments to make the meat tasty and soft. On the other hand, vegetables loose their vitamins if salt is added at boiling. I prefer steamed vegetables without salt and eat them with other condiments and lemon juice.

I'm not really one for cooking, but I do some simple things. When I like to add salt varies. For fried/scrambled eggs or grits, I like to add it after it's been cooked. I like the varying flavors they have between the plain and the salted portions. But with vegetables, I prefer to boil them with salt in the water. And sometimes, I'll even add extra salt afterwards. I don't cook meat, so I don't know about the bones or meat becoming soft or not. I know that when my parents cook chicken, they always put seasoning (salt included) before cooking, and the flavor and texture is always great. So I'd say it's just a matter of preference, and it won't negatively affect your food if you add the salt sooner in the cooking process.