Scott wrote:
> Has anyone TRIED adding potatoes to a dish that was too salty??? Aside
> from diluting via added volume. I've never seen it work. See also,
> <http://www.washingtonpost.com/ac2/wp...node=&contentI
> d=A25891-2001Apr17¬Found=true>
>
> The result of an informal test showed that "there was no detectable
> difference whatsoever in the salt water before and after being simmered
> with potato. That is, the potato did not lower the concentration of salt
> at all, either in the one-teaspoon-per-quart sample or in the
> one-tablespoon-per quart sample. The potato treatment just doesn't work.
> Period."
>
Who said anything about removing salt? "Coas****cher" is trying to reduce
the perceived heat in some rather thin green chili. Cubed potatoes will do
that (by dilution, mostly) and they'll taste good.
Bob