Salt is a terrific flavor enhancer, helping
to reduce bitterness and acidity, and bringing out other flavors in
the food.
Adding salt to bread dough controls the action of the yeast and
improves the flavor. Bread made without salt will have a coarser
texture and a blander flavor than bread made with salt.
Try sprinkling salt on citrus fruit, melons, tomatoes, and even in
wine to enhance flavor.
Adding a little salt balances the flavor of sweets like cakes,
cookies, and candies.
Boiling eggs in salted water makes them easier to peel.
Adding a pinch of salt (preferably non-iodized) to cream or egg
whites before they are whipped increases their volume and serves as
a stabilizer.
Salt is a mineral, so it can be stored indefinitely without going
stale. It won't taste any fresher if you grind it with a salt mill.
Salt has been used for millennia as a preservative for meats, fish,
cheese, and other foods. It works by absorbing moisture from the
cells of bacteria and mold through osmosis, which kills them or
leaves them unable to reproduce.
Salting slices of eggplants helps draw out the bitter juices.