The more I play around with “good” salts, they more I’m thinking they are for finishing a dish after it has been cooked. Otherwise if I salt first and then cook, I really don’t have a lot of “room” left for any of the finishing salts I love because the dish runs the risk of being too salty.
Anyone else find this is true in their cooking? Is there really any advantage to salting before cooking?
Starchy foods, such as rice and potatoes need salt while cooking. Sea salt and fancy salts are good for finishing. Salt lightly when cooking and then finish with those salts.