When (and When Not) to Season Food with Salt

1. Proteins:
   When dealing with meats, poultry, and fish, it's generally a good practice to season them with salt before cooking. Salt helps to denature proteins, allowing them to retain moisture and become more tender. Sprinkle a pinch of salt on both sides of the protein about 15-30 minutes before cooking, giving the salt time to penetrate the surface.
2. Starchy Ingredients:
   Salt should be added to the water when boiling pasta, rice, or potatoes. This not only seasons the ingredient but also enhances its flavor from within. The salt is absorbed as the starches cook, resulting in a more flavorful end product.
3. Stews and Soups:
   It's a good idea to add salt early in stews, soups, and braises. This gives the salt time to meld with the ingredients, allowing flavors to develop and intensify as the dish simmers.
4. Baking:
   In baking, salt is often added to enhance the overall flavor profile of sweet treats and bread. Mixing salt with dry ingredients ensures even distribution and a well-balanced taste.

1. Reducing Liquid:
   If you plan to reduce liquids, such as sauces or gravies, it's better to wait until the end to add salt. As the Liquid evaporates, the flavors concentrate, and if you've already salted early on, you might end up with an overly salty dish.
2. Delicate Ingredients:
   Delicate vegetables like zucchini, spinach, or asparagus can become limp and release excessive moisture when salted ahead of time. Adding salt just before serving or as a finishing touch is advisable.
3. Fresh Herbs:
   Fresh herbs can lose their vibrant color and flavor if exposed to salt for an extended period. Consider adding salt after incorporating herbs into the dish.
4. Crispy Textures:
   If you aim for a crispy texture, like roasted vegetables or fried foods, it's best to add salt after cooking. Salting too early can draw out moisture and hinder the desired crispiness.