On Mon, 21 Jul 2008 21:21:30 +0100, Adam Funk > wrote:
>When I substitute Old Bay or HotSalt for salt in bread-machine
>recipes, I've been adding 50% of the volume --- based on pure guesswork.

I could help you with the chemistry, but I use Morton Salt Substitute instead,
which is KCl, so I'm not experienced, have never been experienced, in humani-
form resalting.

>Assuming that % w/w is not too far of from % v/v, that means I should
>use about 50% more Old Bay, or 33% more HotSalt, than the volume of
>salt in the recipe.
>
>Is that reasonable?

What does it _taste_ like?

Dave "and do you have an indentured kitchen-helper whom you can whack with a
wooden spoon and teach your sekrits to?" DeLaney
--
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It's not the clock that slows the hour The definition's plain for anyone to see
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http://www.vic.com/~dbd/ - net.legends FAQ & Magic / I WUV you in all CAPS! --K.