|
|
|
|
|
|
by ink_13
917 days ago
|
|
|
> gives roughly the same effect It does not, and that can (and has been!) be empirically shown. Salt gets into the food and changes both chemical properties and how it responds to cooking. Pre-seasoned meats, for example, are more tender. If you prefer to salt at the table, by all means, eat your food however you like it, but it is simply false to claim that there's no difference or "chefs just add too much salt". |
|
|