Why is it important to salt meat after it has finished cooking?

Salting meat after it has finished cooking is primarily important for enhancing its flavor. When salt is applied to cooked meat, it helps to achieve a more pronounced and balanced taste. The process not only brings out the natural flavors of the meat itself but can also improve the overall experience of the dish by adding depth and richness.

Additionally, adding salt to the surface of the meat after cooking allows it to create a slight crust, which can provide a pleasant texture contrast to the tenderness of the meat. This practice helps ensure that the salt is more evident and impactful compared to if it were added during the cooking process when some of the flavor may not be as noticeable.

While some may argue that salt can also serve roles in preservation and presentation, in regards to this specific action of salting after cooking, the enhancement of flavor is the most pertinent and well-recognized reason in culinary practices.