Skip to main content
Seasoned Advice

Return to Question

Tweeted twitter.com/StackCooking/status/1484678485251657731
Became Hot Network Question
added 140 characters in body
Source Link
Nav
Nav
  • 1.4k
  • 1
  • 16
  • 34

I've heard that adding potato to an overly salty dish can reduce the saltiness.

I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what was necessary. Since the meat seemed to need a bit more cooking anyway, I peeled and sliced a medium sized potato and dunked it into the pressure cooker which still had the rabbit curry in it, and re-cooked it on medium flame until steam formation. I assume this is the right way to add potato. Not sure if the potato can be boiled separately and then added to a curry to reduce saltiness.

Two hours later I opened it and I'm not quite sure if the saltiness reduced...though it seemed like it did a bit.

So in this kind of a situation, for the proportions I mentioned, how much potato (in grams or size) would be required to reduce excess saltiness? Perhaps the saltiness could be quantified as excess by the number of teaspoons added beyond "just right".

I know different people like different proportions of salt. Please dont focus on the salt. The question is about how much of potato to add to 500g of any dish to have a noticeable reduction in saltiness.

I've heard that adding potato to an overly salty dish can reduce the saltiness.

I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what was necessary. Since the meat seemed to need a bit more cooking anyway, I peeled and sliced a medium sized potato and dunked it into the pressure cooker which still had the rabbit curry in it, and re-cooked it on medium flame until steam formation.

Two hours later I opened it and I'm not quite sure if the saltiness reduced...though it seemed like it did a bit.

So in this kind of a situation, for the proportions I mentioned, how much potato (in grams or size) would be required to reduce excess saltiness? Perhaps the saltiness could be quantified as excess by the number of teaspoons added beyond "just right".

I know different people like different proportions of salt. Please dont focus on the salt. The question is about how much of potato to add to 500g of any dish to have a noticeable reduction in saltiness.

I've heard that adding potato to an overly salty dish can reduce the saltiness.

I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what was necessary. Since the meat seemed to need a bit more cooking anyway, I peeled and sliced a medium sized potato and dunked it into the pressure cooker which still had the rabbit curry in it, and re-cooked it on medium flame until steam formation. I assume this is the right way to add potato. Not sure if the potato can be boiled separately and then added to a curry to reduce saltiness.

Two hours later I opened it and I'm not quite sure if the saltiness reduced...though it seemed like it did a bit.

So in this kind of a situation, for the proportions I mentioned, how much potato (in grams or size) would be required to reduce excess saltiness? Perhaps the saltiness could be quantified as excess by the number of teaspoons added beyond "just right".

I know different people like different proportions of salt. Please dont focus on the salt. The question is about how much of potato to add to 500g of any dish to have a noticeable reduction in saltiness.

Source Link
Nav
Nav
  • 1.4k
  • 1
  • 16
  • 34

How much potato to add to reduce saltiness

I've heard that adding potato to an overly salty dish can reduce the saltiness.

I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what was necessary. Since the meat seemed to need a bit more cooking anyway, I peeled and sliced a medium sized potato and dunked it into the pressure cooker which still had the rabbit curry in it, and re-cooked it on medium flame until steam formation.

Two hours later I opened it and I'm not quite sure if the saltiness reduced...though it seemed like it did a bit.

So in this kind of a situation, for the proportions I mentioned, how much potato (in grams or size) would be required to reduce excess saltiness? Perhaps the saltiness could be quantified as excess by the number of teaspoons added beyond "just right".

I know different people like different proportions of salt. Please dont focus on the salt. The question is about how much of potato to add to 500g of any dish to have a noticeable reduction in saltiness.