Paul M. Cook wrote:

>
> "Blinky the Shark" > wrote in message
> news
>> Paul M. Cook wrote:
>>
>>>
>>> "Dimitri" > wrote in message
>>> ...
>>>> Cheating - I prefer to call it "tricks of the trade' or Tricks in the
>>>> Kitchen.
>>>>
>>>> Ok you've goofed and made a little error - flexible cooking is the
>>>> ability
>>>> to correct your mistakes before they become a big error and you have to
>>>> call for Pizza delivery.
>>>>
>>>> As example:
>>>>
>>>> Too much salt - they say to add a potato. (I don't think it works)
>>>>
>>>
>>> It doesn't. Or if it does it is so little you cannot tell.
>>
>> You have x amount of stuff, and it't too salty. Or spicy. Or whatever.
>> You add a potato to it. Now you have x plus one potato of stuff. Seems
>> like having more stuff with only the original amount of salt or spice or
>> whatever would give you a less salty or spicy taste. Or else the concept
>> of dilution is not reality based.
>
>
> The idea is the potato absorbs the salt and then you discard the potato. I
> tried it, it didn't work.

Ah! Not stated; that's quite different than "add a potato". I thought it
was a matter of increasing the volume. Thanks.


--
Blinky
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