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Effect of salt timing on cooked vegetables
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I have experimented with salting right before placing eggplant and zucchini in the air fryer, as well as right in the middle of cook time. I found that the vegetables salted right before shriveled, lost their shape, and dried up a lot more than the vegetables salted in the middle, even though they were an equivalent level of tender at the end. What is the scientific reason for this?
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Salting halfway through lets them keep their shape while still getting that flavor boost.
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