Every dish actually has its own perfect moment to add salt!

This quick guide will help you understand when and why to season, save the post so you don’t lose it!

SALT BEFORE COOKING

Meat, chicken, pork

Salt the meat at least 40 minutes before cooking, or even better, one hour ahead!

This way it absorbs the flavors more deeply, becoming softer, juicier, and more flavorful.

Why add it before?

When you sprinkle salt on meat, it draws water out of the muscle fibers and brings it to the surface.

Salt and water then combine to create a natural light brine.

After about 15 minutes, that brine starts to soak back into the meat, tenderizing it and enhancing its flavor thanks to protein denaturation.

If you salt right before or during cooking, the water stays on the surface and in the pan, it can block the Maillard reaction (the one responsible for that golden crust and delicious flavor!).

SALT DURING COOKING

Pasta water (not sauce!)

Adding salt doesn’t really affect boiling time, but pasta water should always be salted while cooking to give the pasta the right texture and taste.

Pro tip: not sure how much salt to use? The ideal ratio is about 10 grams of salt per liter of water!

SALT AFTER COOKING

Roasted veggies, fish, potatoes

Salting afterward adds extra crunch and enhances the final texture.

SALT WHEN SERVING

Fresh vegetables

If you salt them too early, they’ll lose water and turn soggy, better to season just before serving!