• JakenVeina@lemm.ee
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    7 hours ago

    Generally, you want to salt ss early in the process as tasting is possible. Allowing it to cook into the food makes it more effective, and you’ll usually end up using less overall.

  • Fleur_@hilariouschaos.com
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    16 hours ago

    The real answer is to try both and stick with the way that you prefer, whether that be because you prefer the taste or find it easier.

    • j4k3@lemmy.worldOP
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      1 day ago

      Chemistry is what I hoped someone would chime in on. The human needs access to the salt. So the question becomes which form has better nutrient uptake? Also does heat alter the compound substantially in the presence of various food chemistries?

      • TempermentalAnomaly@lemmy.world
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        1 day ago

        I’m pretty unclear about what you’re asking. So I’ll do my best to answer them as I read it.

        Humans need salt. As far as I know, there is not chemical reaction in our cooking that transforming the molecules in salt (Na+ and Cl- for table salt).

        With that said, I believe OP was answering of when to add salt for flavor maximization.

        Since salt doesn’t transform the process of cooking, nutrient absorption is the same. Microwaving doesn’t alter food despite it being radiation. Microwaves heat your food by vibrating the water molecules.

        • Temperche@discuss.tchncs.de
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          1 day ago

          What salt does is plasmolysis. Essentially, the content of cells moves outside of cells. This is important whenever you want the fllavor to be in a soup/sauce instead of the produce itself. Then, you add salt before cooking. Otherwise, after.

  • remotelove@lemmy.ca
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    1 day ago

    After since I always season to taste.

    Warmer food is usually more aromatic and because of that, the flavors are much more defined.

    Salting colder food is likely to result in over-salting, if done to taste.