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sir pball

(4,766 posts)
13. You usually look it up
Thu Apr 23, 2020, 09:20 PM
Apr 2020

At the restaurant I keep records so I have a running average for the products we use in a regular basis, but for something new I just search around a bit and can usually get a number. Common stuff like chicken and bone-in pork loins are easy to find, more offbeat stuff like rabbit can be trickier. Worst case, I guesstimate the weight, usually somewhere between 20-40% and then dial the salt back by 0.25%. Haven't had problems yet...

Latest Discussions»Culture Forums»Cooking & Baking»Do I need brine my chicke...»Reply #13