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1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water. More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times.
Dairy salt is a culinary salt (sodium chloride) product used in the preparation of butter and cheese products that serves to add flavor and act as a food preservative. [ 1 ] [ 2 ] [ 3 ] Dairy salt can vary in terms of quality and purity, with purer varieties being the most desirable for use in foods.
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
According to Bapton, sugar and salt technically never expire. But some of the ingredients added to salt, like iodine, can start to break down, so try to use it within 5 years.
Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5:
Because table salt is "saltier" than kosher salt by volume, the best way to substitute table salt for kosher salt and vice versa is to weigh it instead of measuring by volume.
Salt spoon – used in the U.S., up to and possibly after of the American Revolution. Four salt spoons equaled one teaspoon. [14] Seah; Ser; Shipping ton – a unit of volume defined as 50 cu ft (1.4 m 3) Stuck; Wineglass – used in the U.S., up to and possibly after of the American Revolution. One wineglass equaled 1 ⁄ 4 cup. [14]
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