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Old 10-26-2014, 06:39 AM   #31
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Originally Posted by Addie View Post
Red sky at night, sailors delight. Red sky in the morn, sailors be warned.

But I do like yours. Sounds like good excuse to make a popular dish that almost everyone likes.
Ah my post was a pun on "red sky at night, shepherd's delight!"
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Old 10-26-2014, 07:53 AM   #32
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Old 10-26-2014, 08:52 AM   #33
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Originally Posted by Zhizara View Post
The only way I've been able to save something too salty is to add more unsalted liquid.

It might mess up the rest of the ingredients and spices, but worth a try when you've got a pot of inedible salty food.
The potato (or potatoes - one isn't enough in a big pot of soup) absorbs the salt as it would when cooking potatoes for dinner. The potato is discarded (or used for something else if you hate waste, like me) when the soup is cooked.

Adding more liquid would dilute the flavour.
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Old 10-26-2014, 10:19 AM   #34
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Originally Posted by Mad Cook View Post
The potato (or potatoes - one isn't enough in a big pot of soup) absorbs the salt as it would when cooking potatoes for dinner. The potato is discarded (or used for something else if you hate waste, like me) when the soup is cooked.

Adding more liquid would dilute the flavour.
The potato (or potatoes) absorb the salty liquid. They don't magically extract the salt and leave the liquid behind. You'd have as much success putting a sponge in the soup.
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Old 10-26-2014, 01:27 PM   #35
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Potatoes don't always go with the too salty dish, either.
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Old 10-26-2014, 01:39 PM   #36
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There's a reason this thread is called "Cookery Superstitions / Old Wives' Tales".
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Old 10-26-2014, 02:06 PM   #37
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You'd have as much success putting a sponge in the soup.

Or just using a ladle to remove some liquid.
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Old 10-26-2014, 05:25 PM   #38
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but, but, then i can''t enjoy a salty, boiled spud?
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Old 10-26-2014, 05:42 PM   #39
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So what do you do if you put too much salt in the water for when you have potatoes boiling for mashed 'taters?
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Old 10-26-2014, 06:00 PM   #40
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take some water out, and add unsalted water. bringing it back to a boil is not a problem with potatoes as they have a wide margin of error.
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