In my strive to use soy sauce / fish sauce for brining my hen breasts as an alternative of salt, I created a salt calculator, in keeping with how a lot sodium my soy sauce had.
I use soy sauce or fish sauce to carry some further umami to the dish, and I assume that soy sauce has some kind of tenderizing impact as neatly (extra checking out wanted).
Could you please have a take a look at my calculator, and let me know if i have neglected anything else, how I may make it extra use pleasant, and if there are flaws in my common sense?
I’m now not truly a coder, so it is performed with excel presently (sooner than I ask for any individual to code it, I need to get it best)
many thank you to /u/cheesepage