GB
Chief Eating Officer
I was about to post something very similar Charlie. Adding salt after the fact is (in many cases) not the same as adding it during the cooking process. It just does not work that way.
This is an old wives tale that does not work. For a great explanation, see
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 have tried a taste test and the results on my test were that the potato did not do a single thing.
For those that think this trick works, what is it about the potato that you think attracts only the salt from the solution? How is the potato a salt magnet only?
For me, I am not wasting my potatoes. All the food experts will tell you that the only way to fix something that is too salty, without changing the desired taste is to make a second batch with less salt and combine the two. That is good enough for me.
Well if it is true that the potatoes do nothing then the placebo effect would explain it perfectly.I don't know what to make of the conflicting opinions of people who have actually tried it though. I've never tried it.
Well if it is true that the potatoes do nothing then the placebo effect would explain it perfectly.
...I think somebody needs to do a double blind taste test
You're elected. Please provide a fully documented report.