How much extra salt?
February 20, 2011 9:57 AM Subscribe
Chemistry, math nerds, and smart people please help me with this cooking question involving salt.
I am making a soup for a LOT of people tomorrow. I am using store bought "Kitchen Basics" vegetable stock as my base for the soup. Here is the problem:
As I practiced this recipe, I always used the "original" variety of the stock which has sea salt as an added ingredient. When I went to buy all the boxes for my party, the store only had the "unsalted" variety which has no added salt.
I need to make the "unsalted" variety taste just like the original variety, since the amount of salt was perfect.
In a serving (240 ml) of the original variety, there are 330 mg of sodium. In the same size serving of the unsalted one, there are 240 mg of sodium, thus there are 90 more mg of sodium in the unsalted one.
Does it then follow that I will need to add 90 mg of table salt to make the unsalted equal to the salted for a serving? If not, how many mg of salt would I need to add for each serving. I have access to a very good scale I so I will be able to measure this out precisely.