NY Tators

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Rag1

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Berks Cty, Pa.
Someone from NY (John Pen?) posted 'salt tators' that I tried and found to be very good. Then I made a big batch for a dinner party that sucked so bad I dumped them out (too salty).
Anybody know the ratio of salt to water that should be used?
 
Rag said:
Someone from NY (John Pen?) posted 'salt tators' that I tried and found to be very good. Then I made a big batch for a dinner party that sucked so bad I dumped them out (too salty).
Anybody know the ratio of salt to water that should be used?

Wasn't me...
 
Made another batch of salt tators. 1 1/2 pounds salt to 2 qts water. They turned out great. The ones that were too salty happened because I let them sit in the water after they were done. Apparently they continue to absorb salt.
 
taters are very absorptive.. in fact, if you make a recipe that turns out too salty, cut a few potatoes into 1/4's and let sit for a few hours, thetaters pull the slat out of the liquid.. when I do corn beef, I usually soak them in an iced down bucket for at least 24 hours.. a lot of the salt is taken out of the corned beef
 
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