The Secret to Flavor

The Secret to Flavor is Before, During & After Cooking

We have been loving Samin Nosrat’s book Salt Fat Acid Heat & wanted to share our take on cooking with Salt!

When it comes to cooking, salt isn’t just a sprinkle at the end—it’s your flavor foundation. Used thoughtfully, salt draws out natural flavors, balances tastes, and even transforms texture. At Saltery, we believe the best dishes are seasoned at every stage of cooking: before, during, and after. Here’s why timing matters as much as the salt itself.

Before Cooking: Setting the Stage

Seasoning before you start cooking—whether it’s a quick dusting on veggies or a generous rub on protein—gives salt time to penetrate and work its magic. Early seasoning draws out moisture in just the right way, helping meat stay juicy, vegetables caramelize beautifully, and flavors deepen from the inside out. Think of it as marinating in flavor.

During Cooking: Building Depth

As your food cooks, layers of flavor start to form. Adding salt during this stage ensures every bite is balanced. Stirring salt into a simmering soup or sprinkling it over roasting vegetables allows it to dissolve evenly and mingle with other ingredients. This is where seasoning becomes part of the dish, not just something sitting on top.

After Cooking: The Final Touch

Finishing with a sprinkle of high-quality salt is like adding the punctuation mark to a sentence—it makes the flavor pop. A pinch of Saltery’s flaky blends right before serving adds texture, aroma, and that satisfying burst of flavor with each bite. This stage is perfect for showcasing specialty salts, from smoky to citrusy to herb-infused.

The Takeaway:

Seasoning in stages means every bite is vibrant, balanced, and crave-worthy. Whether you’re making a simple salad or a slow-braised roast, salt is more than a seasoning—it’s your best flavor tool. So grab your favorite Saltery blend, and remember: before, during, and after is the golden rule.