by A.J. Coltrane
Most rustic breads call for right around 2% salt by weight, relative to the flour weight.
That got me thinking today: Is that the “ideal” amount of salt for all savory foods? Is it even close to “correct” in most instances?
According to the interwebs, one teaspoon of salt weighs 6 grams.
So, let’s say we have a 10 oz steak. That’s 283 grams. 283 x .02 = 5.66 grams, or about .95 tsp.
That doesn’t sound like a crazy amount of salt. If it were broken out into 3 oz cuts it would be about .3 teaspoons per serving. That still sounds reasonable.
How about if I had 1 pound of potatoes? I’ll spare the math, it comes out to 1.5 teaspoons of salt. For 3-4 fairly good size russets it would be a little less than 1/2 teaspoon per potato. That still sounds like it’s in the ballpark.
So the next time I’m sauteing some vegetables, I’ll just weigh them beforehand and remove the guesswork? Or maybe I should weigh them after they’ve lost some of their water to evaporation…
Now I need to look through some cookbooks and see how *that* averages out..