jennyema
Chef Extraordinaire
I am not sure I agree with this. What about preserved lemons? Also, what about using salt to draw moisture out of something. What about a brine. True part of the reason to brine something is to enhance flavor, but another reason is to introduce moisture.
Cooking.
Preserving a lemon is preserving. Drawing out salt is drawing out salt. Neither is cooking.
The only reason you add salt when you cook something is seasoning.