In memory of those we lost in the past years... this dedication is to you, the eccentrics, the free thinkers, people who made a difference in our lives both in the real world and on the net.Thank you for the memories.
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but the salt wouldn;t evaporate when you boiled it. Only the water in the broth would evaporate; so then, if you evaporate the diluted broth back to previous quantity, the salt would be at exact same concentration as before. Net effect : just a bit more chicken flavour I'm pretty sure that's what Pyraxis was thinking too. And you still haven't explained what we missed. And now I'm a tad worried that we've not missed anything at all; and I might have made it stop working by meddlesomely explaining why it shouldn't work That sort of thing has actually happened before, on occasion
Worked like a charm.
Everyone knows the science of cooking is two parts trial and error, one part black magic.
Honestly, what most likely happened is that the starch soaked up the excess salt so by boiling off the excess liquid and discarding some of the starchy foods, it discarded some of the salt.
You'll never self-actualize the subconscious canopy of stardust with that attitude.
Yeah that's got red flag written all over it.