Too Much Salt

Hadrian · « **on:** 28/01/2007 16:36:03 »

Too Much Salt

I been told that if you accidentally put to much salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt.

Do you think this could work?

neilep · « **Reply #1 on:** 28/01/2007 16:54:15 »

Hi Hadrian,

Your new site looks great by the way.

Y'know ?...I think I have heard that before too...

I presume it would be an easy experiment to try out.

two pans of hot water both equally salty and chuck a potatoe in one and then taste the goodness after a while.

Karen W. · « **Reply #2 on:** 28/01/2007 16:57:10 »

Yeperoo.. That is true as far as me grandma an d mom go.. They were both cooks and that was a tried and true remedt when the problem occured..

Hadrian · « **Reply #3 on:** 28/01/2007 17:08:23 »

Quote from: neilep on 28/01/2007 16:54:15

Hi Hadrian,

Your new site looks great by the way.

Y'know ?...I think I have heard that before too...

I presume it would be an easy experiment to try out.

two pans of hot water both equally salty and chuck a potatoe in one and then taste the goodness after a while.

i have to give it a go and see.

PS thanks for your complement about the forum

moonfire · « **Reply #4 on:** 29/01/2007 05:50:20 »

yep a cut potato will draw it out...just love starch...aagghh!

Carolyn · « **Reply #5 on:** 29/01/2007 06:24:12 »

Always has worked for me.

elegantlywasted · « **Reply #6 on:** 29/01/2007 14:44:46 »

Tried and True.

eric l · « **Reply #7 on:** 29/01/2007 16:37:07 »

First : there must be a way to measure this, rather than just tasting. Maybe by measuring the conductivity before and after the addition of the potato.
Second : if it is the starch that does the trick, it should work also with corn (or corn flower) or wheat or any other cereal. Has anyone ever tried ? Does it work with macaroni ? How about manioc ?...
Third : even if the measurements confirm it, I don't have a clue as to by what mechanism it works. And I have worked a lot with starches (potato starch as well as corn starch). From what I remember, salt (sodium chloride) is added to make gelatinisation of the starch more difficult. (But then again, our research was never aimed at reducing the salt content).

neilep · « **Reply #8 on:** 30/01/2007 00:35:03 »

Excellent Eric,

However...as a firm believer in emprical study I today conducted my own experiment. But me chose to make it hard by using ' LoSalt ' !!...

Below are two pictures...taken twenty minutes apart !!

It's clear that potatoes just LURRRRRRRRRRRRRVVE Salt !!..LOL

BEFORE:

AFTER:

QED !

moonfire · « **Reply #9 on:** 30/01/2007 01:23:04 »

love my salt...look at that cute potato...isn't corn and potato starch different...what about the sugar content in corn...??

Carolyn · « **Reply #10 on:** 30/01/2007 01:26:09 »

That's some serious tater lurvvveee going on there!!! LOL Nice experiment. Thanks so much for clearing up the mystery.

moonfire · « **Reply #11 on:** 30/01/2007 01:46:01 »

I know...think I am so in love...

Karen W. · « **Reply #12 on:** 30/01/2007 03:12:01 »

Very Cute SIr!!!! YAYYYYYYYYY!!!

neilep · « **Reply #13 on:** 30/01/2007 03:16:53 »

Do ewe like the reflection in the Italian Marble table ? *le brag*

Karen W. · « **Reply #14 on:** 30/01/2007 03:19:33 »

Yes it is quite good. The camera caught it quite nicely Sir.. LOL..
Nice table Mr camera man!

Carolyn · « **Reply #15 on:** 30/01/2007 04:17:51 »

Quote from: neilep on 30/01/2007 03:16:53

Do ewe like the reflection in the Italian Marble table ? *le brag*

Nice table. *le jealous*

moonfire · « **Reply #16 on:** 30/01/2007 04:33:41 »

It was nice as I leaned into my lil honey...oops, I meant salt! LOL

Karen W. · « **Reply #17 on:** 30/01/2007 05:00:25 »

LOL, such a cute little tater!! LOL

Hadrian · « **Reply #18 on:** 31/01/2007 01:11:23 »

lots of salt now where did i put my chips

Too Much Salt

Hadrian (OP)

Hadrian (OP)

Hadrian (OP)