What’s the point in adding only a pinch of salt to certain recipes? Specifically desserts.

Question

What’s the point in adding only a pinch of salt to certain recipes? Specifically desserts.

In: 5

Answer 1

In addition to flavour, salt can also affect the physical properties of some foods. Cooking is a complex web of chemical reactions, and salt can affect how those chemical reactions occur, causing molecules to change in a variety of ways. Some of those ways are useful in desserts. Next time you cook pasta, you might want to put a bit of salt in the water (or not put it in if you usually do) and watch for any changes in how much the pasta sticks to the pan.