How Salt Transforms Cooking

Sprinkling salt on meat before cooking pulls water to the surface through osmosis.

This concentrates the meat’s natural flavors and helps form a caramelized crust.

Sprinkle kosher salt 10–15 minutes before cooking and pat the surface dry for a restaurant-quality sear.<break time="0.3s" />

Salt draws moisture from vegetables, concentrating sugars and improving browning. For broccoli or

carrots, sprinkle salt 10–15 minutes before roasting. The result is sweeter, crispier vegetables

that caramelize evenly.<break time="0.3s" /> Fine table salt dissolves instantly, coarse kosher salt dissolves slowly,

and flaky sea salt adds crunch. Dissolution speed controls seasoning uniformity and texture.

Use kosher salt for raw protein, table salt for sauces, and sea salt as a finishing touch.<break time="0.3s" />