Cooking has long since become a habitual routine.
You throw ingredients into a pot, boil, fry, but the taste is flat, as if something is missing.
Cookbooks promise miracles, but they don't always happen.
One little trick with what's already on your shelf can greatly improve your dishes.
The salt you casually sprinkle on your food can change the quality and taste of your dishes.
Use of salt
Forget the habit of adding salt once and for all.
Add it gradually, at different stages of cooking your dishes, and the flavor will be revealed more deeply.
Start with a pinch when you're sautéing vegetables or meat: this will draw out natural juices and enhance flavor.
Then, at the end, before serving, season lightly again.
This way you don’t just add salt, but you highlight each layer of the dish.
For example, in soup, the first portion of salt makes the broth rich, and the second at the final stage brings out the taste of spices or herbs.
Why does it work?
When salt is added early to a dish, it interacts with the food, helping it release its juices and flavors.
The later addition, on the contrary, leaves a slight accent on the surface, which is felt as soon as the food touches the tongue.
If you're cooking potatoes, try adding a little salt to the oil in the pan, then adding a little more just before removing from the heat.
As a result, instead of a bland lump, you will get a bright dish with a rich aftertaste.
How not to spoil it
Always use coarse salt to start with. It dissolves more slowly and gives a gentle effect.
At the end, fine flour will do to enhance the flavor in specific areas.
Also, don't be afraid to experiment: you can add a pinch to a stew halfway through cooking, or lightly season the dressing for a salad.
The main thing is not to overdo it, so try at each stage.
This trick does not require any special culinary skills. Salt is already in every home, and it is ready to work for your dishes if you use it wisely.
You don't need complicated recipes to feel like a master of taste.
Author: Elena Gutyro
