On a low sodium diet (AFib and Congestive Heart Failure)- cooking stew- want to use the stock as a broth substitute- how do I figure the amount of sodium from the meat left in the broth?
Amount (percentage of sodium in meat being cooked) of sodium left in water (broth) after cooking meat
sodium
Related Solutions
Reduce or leave out the salt. It is not essential to the chemistry of the recipe. I will not speculate on salt substitutes, as that is a health and medical issue, off topic for this site.
The pancakes will then not taste as good, but that is unavoidable. Perhaps you can serve them with a highly flavorful accompaniment, like a reduced peach chutney or similar, to make the entire dish more interesting.
Not sure what kind of advice you expected.
Edit: Based on the discussion of baking soda (sodium bicarbonate) usually used in pancakes: as Kate Gregory points out, there may be alternate chemical leaveners.
Another possibility is to use mechanical leavening, by beating the eggs, fat, and any sugar well until they reach the ribbon stage (probably more than necessary, per Harold McGee, but still a clear indication); at this point they will have the maximum amount of air incorporated. This batter cannot be held, but it should rise reasonably well, even without baking powder.
There are also recipes that use whipped egg whites to leaven pancakes, but they produce a different, fluffier product that may be called Fluffy Pancakes or Swedish Pancakes depending on the recipe.
1) the various ionic interactions with proteins in the batter can determine its characteristics.
Some information are at https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/leavening-agent
I can't judge if a model can be really draw out of it but using different mixtures of salts in baking powder formulation reasonably leads to difference.
This is already a comment to your other recent question.
2) Both ammonium and sodium bicarbonate are the leaving agents. Different to yeast in which gas and volatile compound are results of the little organisms metabolism, using the above salts is based on their thermal decomposition. The leaving effect is due to carbon dioxide and ammonia released at the high temperature concomitant with frying/baking. There is no need to wait for raising a dough, with chemical leaving agents.
Unless you need a very special formulation, you should be able to reproduce the previous results without importing anything. Just experiment with the ratio of the two and it should be fixed.
Best Answer
You have 2 options to measure the amount of salt in the soup. Measure the salt content directly by weight, or measure the electrical conductivity of the broth.
For either solution you need to filter the soup as much as possible preferable until it is almost clear.
Solution 1: Cook the filtered soup until it is dry and stops smoking, weigh the leftover residue that would be mostly salt.
Solution 2: Get a meter that detects the mineral content by testing electrical conductivity. Get something like this http://amzn.to/2u8pdwM and you can calculate the approximate amount of salt from that reading.