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Most housewives firmly believe that the purpose of salt is only to make food salty.
At the same time, salt is a powerful flavor enhancer.
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Adding a small amount of salt to the dessert will help you better open your favorite foods and experience their taste in a new way.
Of course, it is not necessary to pour a teaspoon of salty grains into the dough for buns or jam for the filling - one pinch is enough to awaken the taste buds.
In addition, there are several other reasons why salt literally does not come out of your hands during cooking.
Remember what happens to cabbage during the fermentation process, which is sprinkled with salt? Juice starts oozing from it. The same will happen with fruits or berries, so to make the filling in the dessert more juicy, try adding a pinch of salt to it.
As other housewives assure, salt can strengthen gluten and make the dough thicker. If you add a drop of salt to the biscuit, it will delight with its height, and the inside will remain moist and you will not need to use impregnation.
After all, salt can speed up the process of beating eggs. A pinch of white crystals is enough, as the salt will react with the protein, resulting in a lush and dense mass.
