Why do professional chefs add salt to all desserts?

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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 a dessert will help you better discover your favorite foods and experience their taste in a new way.

Of course, you shouldn't pour a teaspoon of salt grains into the dough for buns or jam for the filling – one is enough pinch, which will awaken the taste buds.

In addition, there are several more reasons why salt is literally not allowed to be released from the hands during the cooking process.

Remember what happens to cabbage, during the fermentation process, which is sprinkled with salt? It begins to ooze juice. The same will happen with fruits or berries, so in order for the filling in the dessert to become juicier, try adding a pinch of salt to it.

As other housewives assure, salt can strengthen the gluten and make the dough thicker. If you add a drop of salt to the sponge cake, 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 for the salt to react with the protein, resulting in a lush and dense mass.