Is it time to put salt or salt after cooking?

The core message: When to put salt in the cooking process, it does have an effect on the food. The salty taste that people taste may also be different.

Recently, a professor of psychology of the Chinese Academy of Sciences talked about how to reduce salt intake in a TV program. He said that if salt and soy sauce were left too early, the chlorine in the sodium chloride inside could be volatilized and sodium would remain. You are still salty when you eat." Salt in food can really make such changes? Can salt be added before the pan can really reduce salt intake?

The chemical composition of the salt is sodium chloride, which dissociates into chloride and sodium ions in water. There is often water in the food, and the “dry” food is mixed with saliva when it is eaten in the mouth. Therefore, when we eat food, salt is present in the form of ions. Sodium ions produce specific nerve signals through specific channels on the tongue, and we taste a "salty" taste. "Salty" is only related to sodium but nothing to chlorine. Even if the chloride in the sodium chloride is really “evaporated out” as the professor thinks, it will not affect the sodium in the food, and naturally it will not affect the salty taste.

In fact, salt is a very stable compound. Under cooking conditions, it is not possible to decompose at all, and it does not "volatilize" chlorine. Whether it is early or late salt salt, the salt in the dish is as much.

However, when salt is placed in the cooking process, it does have an effect on food and the salty taste that people taste may also be different. This is because, whether vegetables or meat, they are made up of cells. There is water in the cell, which is “spaced” from the outside world by the cell membrane. When food is “born”, the cell membrane is transparent, water can enter and leave freely, and salt will not be hindered by much. If salt is added at this time and the salt concentration in the surrounding water is high, the water in the cells will flow out and the salt will infiltrate. As a result, the dish or meat will lose some water, and the salt will become more "intoxicating."

If you do not put salt first, then the protein in the cell denatures and coagulates, and the permeability of the cell membrane is greatly reduced. When salt is added at this time, water and salt will be greatly hindered. In this way, the food will be more "watery", but the salt is also left outside, not so "tasteful".

When we eat, the salty taste comes from the sodium ions that hit the channel, and the sodium on the food surface has more opportunities to meet with these channels. Therefore, if there is as much salt in the dish, there will be more salt on the surface of the food if there is no “taste”, and it may be “more salty” if it tastes.

However, food is a very complex system. It is hard to say how much salt can be reduced by this “pre-pot salt” method. Eating is not just for nutrition, it is a kind of enjoyment of life. The timing of salt addition may significantly affect the taste and flavor of the dishes. For most people, the little benefit that “late salt puts in” may bring is not necessarily enough to make up for the damage to “blessing”.

Stevia RM

Stevia Rebaudioside M

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