How does salt affect the cooking process?

Salt plays a crucial role in the cooking process primarily by enhancing the flavors of food and aiding in moisture retention. When salt is added to food, it helps to amplify the natural flavors, making them more pronounced. This enhancement occurs because salt can reduce bitterness and highlight sweetness in various ingredients, leading to a more balanced and harmonious taste.

Additionally, salt has a unique ability to draw moisture out of ingredients, especially in processes like brining. When food, such as meats or vegetables, is salted before cooking, it can help retain moisture during cooking. This is important because it can lead to juicier and more tender results; meats, for example, may stay succulent when properly salted. The moisture drawn out initially can also dissolve some of the salt, resulting in a brine that the food can reabsorb, infusing it with flavor.

This understanding emphasizes the strategic use of salt in preparation rather than as an afterthought, demonstrating its importance throughout the cooking process rather than being limited to specific applications or to just one category of food.