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Recipe: Too salty foods...just thought I'd share

Tips and Tricks - Cooking
I found this information from the Good Housekeeping Institute on the internet this morning and thought I would share...

An extra potato de-salts the soup.

Myth! "It's just amazing. This myth travels like wildfire on Internet cooking and food sites," says Carol Wapner, associate director of the GH nutrition lab. "But if you oversalt your soup, a potato won't really help you." The GH Research Institute's nutrition and chemistry departments ran a test, putting 2 teaspoons of salt in cream of asparagus soup instead of the 1/4 teaspoon required, and measured the sodium content. Then, a peeled and quartered russet potato was stirred in for 15 minutes. A subsequent analysis revealed that the sodium concentrations were virtually the same with and without the potato.

If you've really oversalted your soup, add water, a little bit at a time, to dilute the salt level. Just don't forget to adjust the other seasonings as well.
MsgID: 0084294
Shared by: manyhats
Board: Cooking Club at Recipelink.com
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