What is the cooking function of salt?

* Enhances flavor. Salt is a natural flavor enhancer that can make other ingredients taste more delicious. It does this by stimulating the taste buds on the tongue and sending signals to the brain that the food is more flavorful.

* Preserves food. Salt has been used for centuries to preserve food because it can inhibit the growth of bacteria. This is why foods like bacon, sausage, and ham are typically cured with salt.

* Tenderizes meat. Salt can help to tenderize meat by breaking down the proteins. This makes the meat more flavorful and easier to chew.

* Thickens sauces. Salt can help to thicken sauces by binding to the water molecules in the sauce. This makes the sauce less runny and more flavorful.

* Raises the boiling point of water. Salt can raise the boiling point of water by a few degrees Fahrenheit. This can be helpful when cooking foods that require a high temperature, such as pasta or vegetables.