Knowing when to add salt is key. Generally speaking, adding salt during cooking produces much more robust flavors than just adding salt at the very end. When making soups, sauces, or cooking vegetables, each thing that hits the pan should get seasoned as it hits the pan, and you should be tasting things at every step in the process for proper seasoning, not just at the very end.
Some ingredients can lose their integrity if salted too far in advance, though, like lettuces and leafy greens. Salting fish too far in advance can also be problematic. The salt pulls moisture out of the protein and that moisture can make it hard to get a crisp sear on the fish without overcooking it.
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