Myth Busted: Potato Absorbs Salt From Food Or Not?
We have all had overly salty paneer or dal, but it is more likely to happen while making first courses and side dishes, where salt tends to dissolve more. According to the notion, potatoes are the ideal food to absorb extra salt. You can make less salty soup by simply adding it to the pot, simmering it for a time, and then removing it once it has absorbed some of the salt. To help the excess salt dissolve, there is no need to add more liquid or other ingredients. The most prevalent advice is to simmer the potato in the soup for no longer than 30 minutes, but it is difficult to locate any recommendations for a consistent ratio of potato to soup. Why not give it a try for yourself and see what happens when you add a potato to a salty soup? The soup will remain salty, but you will now have a lovely boiled potato instead.
