The taste and aroma of professional chefs' cooking is the best. Do you know the reason for this? They also have a keen eye for the details of cooking. For example, take the matter of adding salt to a curry. We think that adding salt once is enough. But when to add salt is very important to maintain the taste, color, and aroma of the food. Some chefs discourage adding salt at the beginning of cooking. On the other hand, some dishes are not good if you do not add salt at the beginning of cooking.

• Add salt to fish and meat at the beginning of cooking. It is best to marinate it with salt, turmeric, and spices and leave it for a while.
• Salt takes a while to penetrate food, so don't add it at the very end of cooking.
• Salt should only be added to food when it is 60 percent cooked.
• When frying anything, do not add salt at the very beginning. Because adding salt causes the water to be released, resulting in the curry becoming soggy.
• When cooking vegetables, it is a little difficult to estimate the amount of salt at the beginning. Because after a while, the amount of salt decreases. In that case, add salt after the vegetables have softened a little.  
• Do not add salt while frying onions. The onions will release water. Add salt after adding turmeric and chili.
• When cooking carrots or other hard vegetables, it's best to add salt at the beginning.
• When boiling pasta and potatoes, add a generous amount of salt to the water at the beginning.