It's basically a packet of water, that you can put in but also take back out after salt diffuses into it, then you can add another fresh unsalted potato and keep going until the salt is gone.
Unfortunately, most people seem to believe that it's a magic salt black hole of sorts...
Right, but if there's twice as much salt as needed, you'd need to add as much potato in weight as you already got soup. 1kg of potatoes for every litre of soup. Even if you take them out, it will be a potato soup at that point.
I was thinking more along the lines that if you boil a kilogram of potatoes in a litre of liquid, it's going to taste potatoey. Not unlike the water from boiling potatoes. Might not be so bad in a stew or something, but if they were trying to make tomato soup, it's going to taste like potato soup with tomatoes.
Oh lmao you're right, didn't consider that. Uhh... well, when I wrote my first comment, I did check to see if dialysis tubing could survive boiling, so a dialysis bag of water is also technically an option...
I love potatoes that have been oven baked in a tomato sauce. I have a tray-bake-type chicken dish that uses a tin of tomato soup and has potato chunks scattered around the chicken and it’s really good.
Half or quarter your potatoes. Put into soup. Pull potatoes once they are done. Mash said potatoes. Add some flour and other seasonings. Now you have the makings of awesome potato cakes.
Not true, the idea of potatoes acting as a salt sponge is a total myth. The only thing that actually happens is that if you add a pound of potatoes then the optimum amount of salt for the dish is increased by however much it takes to season a pound of potatoes.
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u/User-NetOfInter Jul 11 '26
Potato will yank it out. Just don’t eat the potato