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Old 08-02-2006, 11:39 AM   #11
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Exactly right licia!
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Old 08-02-2006, 01:34 PM   #12
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"Absorb" was the wrong word -- that's just nonsense. However, potatoes or pasta would add more "stuff" to the soup and thus helps to dissipate the total amount of salt in each bite, and it would keep the end product from seeming too thin (depending on how much water he needs to add).
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Old 08-02-2006, 03:19 PM   #13
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Another vote for everything Andy said, including the myth about potatoes.
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Old 08-02-2006, 03:29 PM   #14
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My preference has always been to make another batch of the same stuff without the offending ingredient and combine the two.

I prefer this to adding other ingredients as that changes the recipe. Although a sloppy joe pasta dish could taste pretty good.

No doubt, if you add anything (except more seasoned salt) to the original recipe, the saltiness will be reduced because of the added volume.
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Old 08-02-2006, 07:32 PM   #15
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Maybe it wouldn't taste too salty if you served it over top of a plain old baked potato to offset the excessive seasoning.
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Old 08-02-2006, 08:08 PM   #16
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Don't obviously know how salty it is.

Perhaps could add some more tomatoes and fixins and make a pasta sauce.

Maybe even turn it into a kind of bolognese sauce, a bit of cream might lessen the saltiness a tad.

If it is just too salty, I would toss it.

Sometimes it is not worth it, IMHO.
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Old 08-02-2006, 08:15 PM   #17
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Throw it out and order a pizza.
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Old 08-02-2006, 10:47 PM   #18
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As an aside, if you're doubling a recipe like a casserole, don't double the salt. I did that one Thanksgiving. Luckily, I tasted it before I baked it. I had to do what Andy M. suggested and make a single batch with no salt and combine with the too salty batch.
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Old 08-03-2006, 08:07 AM   #19
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Quote:
Originally Posted by jennyema
Similarly, pasta does not selectively absorb salt either.
I don't understand "selectively" but it does absorb it. It is the time to add salt in order not to have it be blah. Surely you aren't suggesting not salting pasta water.
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Old 08-03-2006, 08:14 AM   #20
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Quote:
Originally Posted by Gretchen
Surely you aren't suggesting not salting pasta water.
No one is suggesting that Gretchen. What Jenny is saying is that adding pasta or potatoes to something that is too salty is not a way to remove the extra salt.

There is an old wives tale that says if you over salt something then you can add slices of potato and the potato will "selectively" remove the salt while leaving everything else, kind of like a salt magnet. You re then supposed to get rid of the potato thus getting rid of the extra salt. This simply does not work. The same holds true for past which is what Jenny was saying.

Yes if you leave the potatoes or pasta in the dish then the concentration of salt will be less, but you have then changed the dish completely.
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