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microwaves are for reheating food, not cooking it
salting should happen during cooking
What are you preparing in the microwave? Quite possibly the answer is both.
Cooking is chemistry. You want to add salt before and during cooking, generally not after.
Chemistry is what I hoped someone would chime in on. The human needs access to the salt. So the question becomes which form has better nutrient uptake? Also does heat alter the compound substantially in the presence of various food chemistries?
I’m pretty unclear about what you’re asking. So I’ll do my best to answer them as I read it.
Humans need salt. As far as I know, there is not chemical reaction in our cooking that transforming the molecules in salt (Na+ and Cl- for table salt).
With that said, I believe OP was answering of when to add salt for flavor maximization.
Since salt doesn’t transform the process of cooking, nutrient absorption is the same. Microwaving doesn’t alter food despite it being radiation. Microwaves heat your food by vibrating the water molecules.
What salt does is plasmolysis. Essentially, the content of cells moves outside of cells. This is important whenever you want the fllavor to be in a soup/sauce instead of the produce itself. Then, you add salt before cooking. Otherwise, after.
After.
Seasonings like dried herbs go before 👌😫
After since I always season to taste.
Warmer food is usually more aromatic and because of that, the flavors are much more defined.
Salting colder food is likely to result in over-salting, if done to taste.
I put food on my salt before and after
Day before? :)
IDK though!
I’ve fooded after salt and before food in the past
After
After, I got to gauge how much salt is needed as I eat.
