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Old 11-10-2007, 07:19 AM   #11
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Quote:
Originally Posted by GB View Post
This is an old wives tale that does not work. For a great explanation, see this article.

Really, the only way to make something less salty without changing the dish is to make a second batch without salt (or less salt) and combine the two.
I don't know what to say. I read the article and I know that it's scientific but....................Maybe I have had a kitchen miracle. Numerous times I've added potato(peeled but whole) to overly salty soups and stews and it has helped to desalt the meal.
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Old 11-10-2007, 08:11 AM   #12
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Have you left the potatoes in or taken then out?
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Old 11-10-2007, 09:16 PM   #13
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The test can be deemed to be faulty anyway as it is a taste perception not how well it conducts electricity. He didn't taste the liquid before and after the potato inclusion, only the potato itself. We don't throw potatoes into the pot (when trying to lessen the salty flavour) to make the potatoes taste nice!

I too have used the "old wives tale" and I have found it works, and that is with leaving it in and taking it out.
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Old 11-10-2007, 09:19 PM   #14
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What he was measuring with the electrical conductivity was the concentration of salt in solution. What is test proved is that the concentration does not change.
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Old 11-10-2007, 09:22 PM   #15
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Yes I understood what he was doing just pointing out that taste is not a scientific issue. You determine how salty a dish tastes by eating it, not by seeing whether you can power a torch with it. For his test to be useful in disproving the theory, he should have tasted the liquid before and after immersing the potato, irrespective of the conductivity issue, as that is the claim of the theory.
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Old 11-10-2007, 09:27 PM   #16
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I would challenge you then to do your own blind taste test. Do the same test he did, but taste each liquid. Of course you will need help with this so you do not know which is which. Taste them yourself and see if you really can tell the difference or if it is just the placebo effect.
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Old 11-10-2007, 09:35 PM   #17
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All I can say GB is that I am very sensitive to the taste of salt after having had a salt-free diet for years and notice when something tastes less salty than before. As I said previously, and have others, the method works for us.

The point I raised is to do with his article, not your opinion. To disprove something, you should address the claims being made, not a variant issue, however related. You are entitled to believe it a fallacy. Personally, I don't but no offense is intended to you by my view of his test.
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Old 11-10-2007, 09:37 PM   #18
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No offense taken. If it works for you then go with it, by all means.
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Old 12-19-2007, 07:34 PM   #19
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i only use salt in baked goods. everthing else, herbs and unsalted spices. if your guests want more salt they can add it. i also try to buy less salt products ie veg ,canned soups and so on.

i have high blood pressure and diabetics.plus really don't like things that i can taste the salt in,

babe
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Old 12-19-2007, 07:42 PM   #20
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though I agree that you should cut on salt because of your health reasons, I disagree that guests can just add salt. It really depends on what it is you are serving. If it is soup it's fine, but if it is potatoor piece of meat it is not going to taste the same. I mean you can't just add salt to dry (if you wish) cooked goods.
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