How to determine salt quantity without tasting—e.g. in mass cooking?

Question

Learn how to estimate salt amounts in large-scale cooking using ratios, formulas, and visual cues—no tasting required.

Answer 1

Calculate the salt quantity based on the weight or volume of the ingredients, aiming for a salt concentration of 1-2% for most dishes. Use a reliable recipe as a starting point and adjust based on experience and feedback.

Detailed Explanation:

Determining the correct amount of salt in mass cooking without tasting requires a systematic approach. Here's a breakdown:

1. Start with a Recipe: Always begin with a well-tested recipe that provides a salt-to-ingredient ratio. This serves as your baseline.

2. Calculate Ingredient Weight/Volume: Accurately measure the weight or volume of all ingredients in your recipe. This is crucial for calculating the correct salt quantity.

3. Determine Salt Percentage: A general guideline is to aim for 1-2% salt concentration based on the total weight of the ingredients. For example, if you have 10 kg of ingredients, you would need 100-200 grams of salt.

4. Adjust for Specific Ingredients: Some ingredients, like salty broths or cured meats, already contain salt. Reduce the added salt accordingly to avoid over-salting.

5. Consider the Type of Salt: Different types of salt have varying levels of salinity. Table salt is denser than kosher salt, so you'll need less table salt to achieve the same level of saltiness. Use the type of salt specified in your recipe.

6. Document and Refine: Keep detailed records of the salt quantity used and the resulting taste. This allows you to refine your calculations and adjust for future batches.

7. Test Small Batches (If Possible): Before scaling up to a large batch, prepare a small test batch to verify the salt level. This minimizes the risk of ruining a large quantity of food.

Pro Tip:

When scaling up a recipe, calculate the salt quantity based on the *total* weight of all ingredients *before* cooking. Some ingredients lose water and weight during cooking, which can skew your salt concentration if calculated afterward.