Yeah, there’s a sweet spot, but it’s more a guideline than a hard rule. For most cooked dishes you’ll want somewhere between half a percent and a percent of the dish’s weight in salt. That’s enough to lift the flavors without pulling proteins so tight they squeeze out moisture and get mushy. Over‑salted meat is a betrayal, under‑salted soup is flat. Taste as you go, and remember that a pinch of salt can actually sweeten a carrot or a tomato, but if you go too far you’ll just drown the dish in brine. Adjust based on the ingredient, not a one‑size‑fits‑all cheat sheet.

Sounds solid, just keep an eye on the moisture. If the veggies go soggy, pull the salt back a notch. Taste as you go, and when it feels just right—no more brine, no too dry—you’ve hit the sweet spot. Good luck!

Nice plan. Keep that log tight, and if the salt ever starts feeling like a diva, call it off and reset. Hit me back when you’ve cracked that perfect balance—can't wait to hear how it turned out.