Many cooks are accustomed to salting food during its thermal processing.
This is a standard action that does not surprise anyone.
Few people add sodium chloride to a ready-made dish.
But the second approach is the correct one!
Try to give up the habit of adding table salt to the dishes in which food is boiled or fried.
Add salt to food that has already been placed on the plate.
Why You Shouldn't Add Salt to Your Food While Cooking
The fact is that heat treatment has a negative effect on sodium chloride.
The spice loses its beneficial properties.
But if the cook does not expose table salt to high temperatures, the additive will benefit the body.
Therefore, try to form the following habit: add salt to dishes after they are cooked.
In other words, you should take out the salt shaker after the dinner table is set.
If you add a spice to the food that is already on your plate, you will get the most useful dish.
