Adding salt too early or at the incorrect moment is a primary cause of osmosis, leading to stir-fried vegetables becoming soft, watery, and losing their natural crispness.
The enticing aroma of freshly boiled or roasted meat often prompts many to slice it immediately, but this can damage its structure and lead to dry meat.
Instead of relying on numerous industrial seasonings, home cooks can leverage vegetable broth, meat broth, or excess fat to create richer, more natural, and more economical meals.
