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Old 01-23-2011, 06:47 PM   #11
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Fresh lemon or yogurt, or sugar or balsamic vinegar work.

I think the idea that potatoes absorb salt comes from people adding just a pinch of salt to boiling potatoes and having them come out extremely briney tasting.

That then got translated into potatoes absorbing salt. Howerver, it's the boiling of the potatoes and salt that make the potatoes absorb the salt. Adding just raw potato to an already cooked meal will do little IMO.
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Old 01-23-2011, 07:09 PM   #12
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Neither potatoes, nor carrots nor rice SELECTIVELY absorb just the salt from liquid. They absorb the liquid with whatever seasoning is dissolved in it.

So you'd achieve the same effect if you dropped a kitchen sponge in the liquid. Or, even easier, if you ladled out some liquid.

Really, the only way to fix it is by dilution.
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Old 01-23-2011, 08:34 PM   #13
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Quote:
Originally Posted by jennyema View Post
Neither potatoes, nor carrots nor rice SELECTIVELY absorb just the salt from liquid. They absorb the liquid with whatever seasoning is dissolved in it.

So you'd achieve the same effect if you dropped a kitchen sponge in the liquid. Or, even easier, if you ladled out some liquid.

Really, the only way to fix it is by dilution.
As always, Jenny is absolutely correct. For those who need more of an explanation please read this page.
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Old 01-24-2011, 04:20 PM   #14
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I'm going to try balsamic vinegar. I used sodium-reduced stock--not homemade, didn't add any additional salt, but because I don't use a lot of salt, it tastes salty to me. Thanks everyone.
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