In cooking, it’s the little details that make all the difference. From the temperature of the meat before you grill it to how you handle the butter in pastries, the way a recipe turns out is all about how much you pay attention to the little things. This is especially true when it comes to salt. The question isn’t whether you should salt or not salt, but when you should salt.
The timing of salting food makes a big difference in the end result. If ingredients are salted at the right moment during the recipe process, they will actually cook better. If added at the wrong time (ahem, the very end because whoops you forgot), they’re just going to taste salty. Why? Watch the video above and America’s Test Kitchen will explain the logistics.
