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A comment on How to Ramen-ize Dried Pasta and Rice.

Re:How to Ramen-ize Dried Pasta and Rice by adam-f on Monday January 26, 2015 @10:41PM (#8951129)
Is anyone else having cognitive dissonance with the % of ingredients in so-many-grams of water?

Does 1% baking soda and 0.5% salt in 2000 grams of water mean 20 grams of baking soda and 10 grams of salt?

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Re:How to Ramen-ize Dried Pasta and Rice by nkatsaros on Tuesday January 27, 2015 @12:54AM (#8951446)
That's exactly what it means. It's called baker's percentage[1]. I find it useful for getting repeatable results when scaling a recipe.

[1] http://en.wikipedia.org/wiki/Baker_percentage

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Re:How to Ramen-ize Dried Pasta and Rice by GFK_of_xmaspast on Monday January 26, 2015 @11:07PM (#8951187)
That's not what cognitive dissonance means.
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Re:How to Ramen-ize Dried Pasta and Rice by chrissyb on Tuesday January 27, 2015 @12:56AM (#8951453)
0.5% salt by my calculation is still 2.6 teaspoons (10g) of salt - In 2L of water that does not seem insignificant. When written in terms of percentages it does.
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