Nutrition
Batch Protein Salt Spice Scaling
Batch protein salt spice scaling increases seasoning slower than meat volume—preventing oversalted weeklong protein tubs.
Batch protein salt spice scaling adds sodium and strong spices sub-linearly when you double meat trays—salt roughly one-and-a-half times when meat doubles, taste before more, and keep hot spices below linear so day-five lunches do not burn tongues. Acid can go closer to linear.
Record the winning ratio per recipe in Ohga notes. Oversalted batch protein cannot be fixed in one lunch; undersalted is easy at the microwave.
Common questions
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Should you salt batch protein before or after cooking?
Light pre-salt helps flavor; finish salt after cook if you scaled wrong. Pre-salted batches are harder to fix—taste a small cook sample first.
Related terms
Put Batch Protein Salt Spice Scaling into practice
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