Does adding a potato to a salty soup or stew help reduce the salinity?
Adding some peeled potatoes to simmer in the soup or sauce is frequently mentioned as a way to help absorb extra salt. The idea is that you then remove the potatoes to take away extra salt with them. However, I wanted to mention a different idea. When I took a week long class at the CIA (Culinary Institute of America) they talked about the balance in flavors between sweet, salty, and acidic (lemon juice or vinegar for example). These are different taste senses on the tongue and if you have too much of one you can help balance it by adding more of another. I was able to find a link to a website that mentioned this type of thing: Mix a teaspoon each of sugar and vinegar into the dish to help balance the saltiness. Taste and add more if necessary.
