Adding salt to enhance taste is a good reflex. But it's even better when you measure the right dose. To be an ace of the pinch, the handle and compete with elegance with salt man, this Turkish cook who dirty as a person, follow all our advice!

Salt is at the beginning of cooking

Salt at the beginning of cooking is the rule for vegetables, rice, pasta, etc. who cook with boiling water: you add coarse salt once the boil is obtained (it goes faster), so that it has time to spread evenly in the heart of food. As for proportion, for pasta, the magic equation for Italians is 1-10-100 : 1 liter of water with 10 g of salt per 100 g of pasta. For shellfish and seafood, do not hesitate to force the dose!

Meat and fish: dirty on a case by case basis

Salting a steak before cooking it is the guarantee of a hard meat without juice. This tenacious belief is not always accurate, the impact of seasoning before cooking a meat or fish depends on its thickness and cooking time. Lovers of salty taste prefer the addition of fleur de sel at the last moment, which crunches under the tooth, but diffuse less well in the heart of the flesh ... To each his tastes!

Attention to exceptions

To salt at the beginning of cooking? It would be too simple if the rule applies to all situations! In the case of dried vegetables, especially lentils, cooking is started in unsalted water to prevent the hardening of their outer skin by salt. But, 5 minutes before the end, we still think to add the right dose of salt!