- Joined Jan 29, 2013
2% of the weight of the meat is a good guideline to follow. But if you also add parmesan or capers, you will need to adjust the amount of salt.
Chop them up and throw into a sauce without salt.what if i already cooked and noticed it is too much salty. do i have solution for that? [font=arial, helvetica, clean, sans-serif]i didn't estimate how much salt do seasoning have. so it turned out too salty. ( please help.[/font]