wolfgang Posted May 4, 2011 Report Share Posted May 4, 2011 My daughter cooked a delicious soup but unfortunately with too much salt,which I hate. how can I get rid of this salt without diluting the soup or adding any additives to it? can you help me? Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 4, 2011 Report Share Posted May 4, 2011 My daughter cooked a delicious soup but unfortunately with too much salt,which I hate. how can I get rid of this salt without diluting the soup or adding any additives to it? can you help me? a potato an additive? Quote Link to comment Share on other sites More sharing options...
0 curr3nt Posted May 4, 2011 Report Share Posted May 4, 2011 a potato an additive? Not diluting but the opposite. More liquid would need to be added to keep the consistancy. Would that be allowed? If so, adding anything that would absorb the liquid would work. A towel or sponge even. Quote Link to comment Share on other sites More sharing options...
0 moonthirsty Posted May 4, 2011 Report Share Posted May 4, 2011 I agree with Maurice, but it that's not allowedto add more of every ingredient except salt. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 4, 2011 Report Share Posted May 4, 2011 I agree with Maurice, but it that's not allowedto add more of every ingredient except salt. I like that as well Making a whole other salt-less batch and then mixing the two. Quote Link to comment Share on other sites More sharing options...
0 Molly Mae Posted May 4, 2011 Report Share Posted May 4, 2011 Superheat the soup to a boil and capture the gaseous particles (with a balloon?). What's left in the container will be any solids not boiled (including the salt). Scoop salt out to your heart's content. Cool the gaseous particles (although room temperature should be enough to cool them quickly) and return them to the container. Presto soupo! Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 4, 2011 Report Share Posted May 4, 2011 Probably the stupidest idea I've had in my life..... I don't think it'll work but here goes I think some how evaporating the soup, removing the salt crystals, and then cooling the soup gas until it condensates would work but I don't know how you would go about it. I know it's a really weird idea but I was doing it in Science the other day. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 4, 2011 Report Share Posted May 4, 2011 Superheat the soup to a boil and capture the gaseous particles (with a balloon?). What's left in the container will be any solids not boiled (including the salt). Scoop salt out to your heart's content. Cool the gaseous particles (although room temperature should be enough to cool them quickly) and return them to the container. Presto soupo! I just posted the same thing as an answer to this puzzle before I read all the reply's all ready written sorry xx Quote Link to comment Share on other sites More sharing options...
0 Molly Mae Posted May 4, 2011 Report Share Posted May 4, 2011 I just posted the same thing as an answer to this puzzle before I read all the reply's all ready written sorry xx It just means we're on the same page. I'm a baker, though, not a cook. =P Quote Link to comment Share on other sites More sharing options...
0 Quantum.Mechanic Posted May 4, 2011 Report Share Posted May 4, 2011 Several iterations of freeze, remove salt crystals, thaw, until concentration is acceptable Electroylysis with mercury terminals. Assuming you're not worried about contamination. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 4, 2011 Report Share Posted May 4, 2011 the potato is the best solution as long as you use a large chunk and remove it once it's had a chance to absorb the salt. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 4, 2011 Report Share Posted May 4, 2011 Take some bread and remove the crust, weigh it, then lay it across the top of the soup and let it absorb the liquid and salt. After a few minutes scoop the saturated bread from the soup and weigh again. replace the liquid equal to the amount of the difference between the dry bread and the saturated bread Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 (edited) Back to the potato. this is way less involved than the boiling and less time consuming. Peel a potato, use the peeler to get tiny thin slices of potato put that at the botttom of a collander cover with cheese cloth. strain the soup liquid as many times as needed, may require more than one patatobut all the soup solids are caught above the cheese cloth add back to the less salty broth. My daughter cooked a delicious soup but unfortunately with too much salt,which I hate. how can I get rid of this salt without diluting the soup or adding any additives to it? can you help me? Edited May 5, 2011 by moneybagzT Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 This puzzler evidently doesn't have a solution which would allow me to eat the soup at the same sitting it was served. All solutions so far require some sort of manipulation requiring the insulting of the daughter and requiring hours to accomplish. It's not a clever puzzle unless it has a clever solution. This is not a clever puzzle. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 Heat the soup, and the salt and soup flavour will be left. Go on from here. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 boil soup with potato Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 try osmosis.... that is what actually the pottato doing... pottato outer surface acting as semipermiable membrain allowing movement of water particles into soup and taking the salt into it. This is osmosis(of course u can do it with any type of semi permiable membrane with low concentration on other side) net result ur salt concentration will decrease. domestic science \m/ Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 Occam's Razor. Just do what cooks do - add sugar and stir. You'll still eat the salt but won't taste it. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 I like the potato idea. Add a peeled potato, cook for a few minutes longer, and then remove the potato. It's an old baker's trick; the potato absorbs the extra salt and adds no flavor by itself. It wouldn't be considered an additive, since you remove the potato later. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 if the soup is delicious then there is no extra salt in it!!drink it without hesitation.. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 i think we may use a half boiled or raw egg. but has to be peeled so carefully only to take it's shell out but not the covering membrane..(i'm not sure someone can do that). but if u do then u r a sure winner.. just put the thing into the soup and the membrane which is semipermiable will take in only the salt.... Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 i think we may use a half boiled or raw egg. but has to be peeled so carefully only to take it's shell out but not the covering membrane..(i'm not sure someone can do that). but if u do then u r a sure winner.. just put the thing into the soup and the membrane which is semipermiable will take in only the salt.... You could soak the soft-boiled egg in vinegar which will dissolve the outer shell leaving the membrane intact. I think this takes some time though, like 24 hours. Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 Adding a potato to the soup is probably not a good solution. Potato does NOT absorb salt but looses its own water in salt concentrated water. This is actually against the puzzle requirement as it states clearly to solve "without diluting the soup" Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 5, 2011 Report Share Posted May 5, 2011 In INDIA we use one methodwe use to make small rope like structure out of dough ,prepared by mixing flour and water.and then put it into soup and the dough will absorb salt BE CAREFUL WHILE USING PRACTICALLY AS I HAVE NEVER TRIED THIS! :excl: Quote Link to comment Share on other sites More sharing options...
0 wolfgang Posted May 5, 2011 Author Report Share Posted May 5, 2011 i think we may use a half boiled or raw egg. but has to be peeled so carefully only to take it's shell out but not the covering membrane..(i'm not sure someone can do that). but if u do then u r a sure winner.. just put the thing into the soup and the membrane which is semipermiable will take in only the salt.... Thats right!! Quote Link to comment Share on other sites More sharing options...
0 Guest Posted May 6, 2011 Report Share Posted May 6, 2011 Thank you wolfgang... That was my first ever post. Quote Link to comment Share on other sites More sharing options...
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wolfgang
My daughter cooked a delicious soup but unfortunately with too much salt,which I hate.
how can I get rid of this salt without diluting the soup or adding any additives to it?
can you help me?
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