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You can almost always add salt to a dish but you cannot take it out, so it makes sense to add salt at the end of the cooking process unless: the salt needs time to penetrate the ingredients. Potatoes are a good example of this, when I make potatoes for a potato salad for example I add salt at the beginning so that the flavor gets into the them the salt ...


2

To taste. We do not know what you consider salty or not. Usually if one of the ingredient is already salted (broth, sauce, ...) then you only add at the end to finish up a dish. If the ingredients are not salted, then you would add a small amount at the beginning and adjust as the cooking goes. Remember that with braised food, there will be some ...


2

I typically use kosher salt. You could use sea salt as well. It is not necessary to use canning salt.


1

Heavily salted meats, like gammon, speck, country ham, proscuito di parma and such aren't intended to be eaten as a steak or roast. They're typically used in small amounts as flavoring in other dishes. If you're looking to roast a ham, you'll want to find a different variety that isn't as heavily salted. There are 'fresh hams' which isn't cured at all, ...



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