Salt in layers, not just at the end.

Salt in layers, not just at the end. When you add salt at different stages (while cooking onions, seasoning meat, cooking grains, finishing the dish), you build depth instead of just surface flavor. Why it matters: Salt early = penetrates and enhances natural flavors Salt late = just sits on top and tastes harsh Layering = balanced, rich taste without needing extra seasoning Simple example: When making rice with meat: Lightly salt the meat while browning Add a bit when cooking the onions Season the broth before adding rice Final small adjustment at the end Same ingredients. Completely different result.