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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 ...


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 ...


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


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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