Why does salt make such a big difference in recipes or adding it to food? Adding a little makes such a big difference. Why?

Question

Edit: Thank you everyone for your responses! I’ve learned so much reading through them and I’m happy to have sparked an engaging discussion!

In: 7186

Answer 1

salt causes reactions by breaking bonds on certain items, it irritates surface level bonds and releases those innermost compounds( the nutrients) and that’s usually the flavor part of our food.