I have had success with the old wives tale of a raw potato simmered in the mix for a while.
Others here will poo-poo this, but it worked for me, and my wife and best friend will back me up!
I have had success with the old wives tale of a raw potato simmered in the mix for a while.
Others here will poo-poo this, but it worked for me, and my wife and best friend will back me up!
"The best part is they both leave the soup just as salty/sweet/hot, whatever, as before!"
and that's a good thing because.....?
Exactly. They do not selectively remove salt. They remove liquid that is salty, but the concentration of salt does not change.
So............have any of you actually tried the potato trick?
Or are you just being your normal superior sounding selves based on
the apparent logical sounding science of absorption and liquid transference?
It is sad that you so blithely dismiss what someone says, even if they attest
that they have used the method and it has worked.
So I guess I should make sure I research all suggestions offered here before
posting them.
And some wonder why this board is so much less lively than it used to be.
Yeah, I know, this post will be removed and I will get a nasty PM. That's ok, I'm
used to it.
You are absolutely right that salt migrates to the area of lower concentration however you are incorrect in the fact that it is not just the salt that is migrating. It is the salt in solution. The solution, be it water or stock or whatever, is carried into the area of less concentration as well. It is just as Uncle Bob was pointing out with the sponge example. The sponge will soak up salt and if you taste the sponge it will taste salty, but the concentration of salt in the original container has not changed at all.Actually, that is not quite accurate. In a situation like that, salt "WILL" actually migrate from the area of higher concentration(soup) to that of the lower concentration(potato).....sort of like brining a turkey. Think back to your HS chemistry course and the subject of osmosis. That being said, I don't know exactly how many potatoes you might need to use or exactly how much salt would be removed. Might be a noticeable difference.....might not. I have read quite a few comments from folks over the years who have said it does work. I wonder if the folks here who discount the method have actually tried it??
For the record, yes I have tried the potato trick. Neither myself or the other people who were with me could tell the difference between the two samples.So............have any of you actually tried the potato trick?
Or are you just being your normal superior sounding selves based on
the apparent logical sounding science of absorption and liquid transference?
It is sad that you so blithely dismiss what someone says, even if they attest
that they have used the method and it has worked.
So I guess I should make sure I research all suggestions offered here before
posting them.
And some wonder why this board is so much less lively than it used to be.
Yeah, I know, this post will be removed and I will get a nasty PM. That's ok, I'm
used to it.
Think back to your HS chemistry course and the subject of osmosis.
...While the specific question was to whether potatoes remove salt from soup, the underlying issue is really whether boiling potatoes can make soup "TASTE" less salty!!!...