Bob Pastorio wrote:
> JimLane wrote:
>

>>
>>
>> You did a great job of covering any salt flavor with your filling. Why
>> did you not test them plain, cake to cake no extras?
>
>
> It's the finished products that we were comparing. But years of critical
> measuring and tasting the results says that it's a fruitless search at
> these quantities. I knew it wouldn't make any difference from experience.
>
> But can anyone seriously believe that an additional 1/12 of a teaspoon
> of salt will show up as even a remote flavor determinant in the 9-inch
> cake described above? I daresay that folks measuring with spoons will
> make an error within that range while trying hard to be accurate. And
> given that kitchen measures are in the "close enough" category, it's
> hard to imagine that a variation this small wouldn't fall invisibly in
> the cracks.
>
> The pile of salt that makes up 0.45 grams is a small pinch. It simply
> disappears into the other flavors, even without the filling and glaze.
> That ratio of additional salt to the volume of the whole cake is way
> more subtle than anybody I know can pick up.

Hmmm, I see only your opinion. Not a fact anywhere in sight. You are
assuming that because you MIGHT not be able to taste it in the bare
cake, then no one else would either. That is arrogance. And stupidity.


jim