1. Uhu is salted at the beginning of cooking, and meat broth - at the end.
2. Jacket potatoes are salted at the beginning, and it is better to salt the porridge at the end of cooking.
3. At the beginning of cooking, you can’t salt the beans, so as not to double the cooking time, but the vegetables for a side dish, like carrots or cauliflower, will turn out to be tastier if you salt the water right away.
4. Salt promotes the release of juices, so it is not recommended to salt meat and vegetables long before cooking and eating - they can turn out to be rather dry.
5. Foods that contain bitterness in juice (zucchini, cabbage) can be salted before cooking to allow the juice to stand out and drain.
6. To speed up the digestion of solid foods, such as meat or beans, they are boiled in unsalted water. If it is more important not to let the product lose its shape, then it is better to salt the water.