How much is "too much"? Yeah, once salt is in you can't take it out. But does it taste good? That's what really matters. Too little salt in a soup spells failure.
I understand the concept of adding a raw potato to absorb salt but in the case of a soup, with greater liquid quantity, I think it's safe to say that a potato won't do it. It's just (annoying) math: decrease the volume of salted stuff and increase the volume of not-salted stuff.
I did a mix of both. Ripped out most of the fluid and added water, tomato paste, hits of spice and a splash of cumin. Simmering it down and just tasted - its back on track!
Thing is tortilla soup is delightful cause of the fresh fried tortillas, the chunks of avocado and the real deal crema. Not to mention gooey cheese. I did toss potatoes in as well but those didn't do much. I'm gonna save 'em and fry them up tomorrow though - they should make some killer mashed pots!
Follow Pegeen's advice. Adding anything to absorb the salt won't work (the laws of physics won't allow it).
I know a lot of people believe it but it's a culinary myth that a potato will absorb excess salt. Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh, author of What Einstein Told His Cook, explains (edited for clarity):
Potatoes will soak up salty water but they don't selectively extract salt out of the water. Would you be surprised if a sponge placed in salt water came out tasting salty? Of course not. The concentration of salt in the water -- the amount of salt per quart -- is not affected.
For an immediate fix, remove 1/4 to 1/3 liquid from pot. Replace with low-sodium broth or water, or combination of both. Let simmer for a few minutes, taste. If still too salty (remember solids have absorbed salt), remove more liquid and replace with unsalted liquid. Taste again. (Save the liquid you're removing for another use - you can dilute it later before you use it again.)
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Thing is tortilla soup is delightful cause of the fresh fried tortillas, the chunks of avocado and the real deal crema. Not to mention gooey cheese. I did toss potatoes in as well but those didn't do much. I'm gonna save 'em and fry them up tomorrow though - they should make some killer mashed pots!
Thx for help all! *MST
www.bigsweettooth.com
I know a lot of people believe it but it's a culinary myth that a potato will absorb excess salt. Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh, author of What Einstein Told His Cook, explains (edited for clarity):
Potatoes will soak up salty water but they don't selectively extract salt out of the water. Would you be surprised if a sponge placed in salt water came out tasting salty? Of course not. The concentration of salt in the water -- the amount of salt per quart -- is not affected.
http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&contentId=A25891-2001Apr17