"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 05-26-2013, 06:09 PM   #1
Assistant Cook
Join Date: May 2013
Location: Bangkok
Posts: 2
Salt seasoning

What is the importance of pre-cooking seasoning with salt vs post cooking seasoning?

Many Asian recipes suggest the addition of amounts of salt for example 3 Tablespoons for 1 kg of fish. That seems like a lot and for some this would make the dish unpleasant. Is it reasonable to add some amount pre-cooking and then add more during, if wanted, or after the cooking process? Some chefs are quite definite on this process but I cannot find a reason why this may be so?


global is offline   Reply With Quote
Old 05-26-2013, 06:12 PM   #2
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
First welcome to DC. A fun place to be.

When the salt is added before cooking, it melts into the food and flavors it. Added after it is cooked, it justs sits on top and can be unpleasant if you get a mouthful that was not distributed evenly. It does't flavor the food, just your mouth.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-26-2013, 06:51 PM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,309
The rule is to season at every step. Salt (and pepper) should be cooked with the food. As the food is cooking, you should taste and adjust seasonings. Finally, individuals may choose to add more at the table. This last amount should be minimal as the dish should be properly seasoned when served.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-27-2013, 10:29 AM   #4
Assistant Cook
Rebecca likes food's Avatar
Join Date: May 2013
Location: la porte
Posts: 2
Hi, I think everything that's been said is true, but I think its important to mention food should be tasted as it's cooked. Obviously, with some things like meats, fish, and poultry, it's not okay to taste before it has came to a safe temperature, but, when ever possible, taste as you go. Lastly, with recipes you have not yet tried, use your best judgment. If it sounds like to much salt, and nothing is said about the reason of the amount, it's probably too much salt.
Rebecca likes food is offline   Reply With Quote
Old 05-27-2013, 03:50 PM   #5
Assistant Cook
Join Date: May 2013
Location: Bangkok
Posts: 2
Thank you Rebecca, Andy & Addie. It's good to know that it is just taste rather than a chemistry.
global is offline   Reply With Quote
Old 06-03-2013, 09:13 AM   #6
Assistant Cook
Join Date: Sep 2011
Posts: 24
Cook the salt with the food, with an exception.
Don't salt the food you want to fry and especially never salt the batter: during frying it would peel off from the food you're frying.
olmoelisa is offline   Reply With Quote
Old 06-03-2013, 04:34 PM   #7
Executive Chef
Caslon's Avatar
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
My senile dad would boil potatoes and add salt before I could get to the kitchen to tell him not to add any. Needless to say, the potatoes came out so salty, they were inedible.

Caslon is offline   Reply With Quote

salt, seasoning

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 08:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.