πΎππππ πΏπππI feel incredibly targeted by this.
WoahWoahYou need to add salt as you cook. Yes, you can add it afterwards, but you went get the same flavor layering, food texture, salt penetrator, and for some foods, the necessary chemical reactions in your dishes. In some sense, I feel confident that your wife is right based purely on the fact that you think you can just add salt after itβs cooked and get the same thing. π
Yeah, it generally works fine for sauces, but youβre not going to get salt to permeate into your noodles from just throwing it on top afterwards, for example.