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


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