JGDean
Sous Chef
I just made a really good Cannellini soup but it is way too salty as I used prepared ingredients with salt. What can I do to tone down the salt?
I don't think so, you are taking the potato out when it's done, so in the end you don't have more in there... If the potato doesn't absorb any salt then why do you cook them in sal****er and not just plain water?Alix said:As GB will tell you later, the potato thing is a myth, they don't actually absorb the salt. Since you are adding things to the soup, that is usually what changes the saltiness.
adnan said:I don't think so, you are taking the potato out when it's done, so in the end you don't have more in there... If the potato doesn't absorb any salt then why do you cook them in sal****er and not just plain water?