Lahore: (RightNow) Using salt at the right time in the kitchen not only enhances the flavor of food but also affects its texture. According to cooking experts, the method of adding salt should vary according to the nature of each dish.

Experts suggest adding salt to dry vegetables like potato bhujia in the final stages of cooking. Adding salt early causes vegetables to release their natural water, reducing their crispness.

Similarly, for dry snacks, sprinkling salt just before turning off the stove helps maintain their crispiness. In gravy dishes, dividing the salt into portions and adding it at different stages proves effective.

When frying onions, adding half the salt helps them soften quickly and allows the spices to penetrate deeply. The remaining salt is added after water is included, ensuring a uniform and delicious taste.

It is important to note that the scientific and chemical effects of salt impact the cooking and tenderizing duration of foods. Achieving the right salt balance when cooking meat or lentils improves their tenderizing process.