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?
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?