h a l f b a k e r yOn the one hand, true. On the other hand, bollocks.
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Since i am a foodie, i am always dissatisfied with so called "natural" and "organic" chicken broths (which is used to make everything) that are so salty, if you ate it all it would probably kill you. It's very salty so that it can have a long shelf life. well, to solve that problem, i divised a device
which will take away all this yucky saltiness.
Since salt is your basic NACL, i devise using electrolysis to attract the NA (sodium) ions to one side and the chloride ions to the other side. Using platinum electrodes on both side (its worth the effort), just place said chicken broth in electrolysis chamber and to tell if its done or not, smell the negative electrode for fresheness. When you smell good ol mountain breeezes and taste the other side for blandness, you can than adjust saltiness level by diluting it with more water for level. You just got chicken broth without the salt!!
Note: if your a science major, you may appreciate your food just a bit more.
also....
it is suggested you put this solution where there is ventilation....also for fun, throw the positive electrode in a pool for easy disposal.
[link]
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Should work, unless there are other, more/less reactive ingredients in the soup that would electrolyse instead. |
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EDIT: This could be especially dangerous if only the Chlorine was left. |
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I use diced potato or pumpkin to desaltify my broths. |
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I agree with you that off-the-shelf chicken flavourings are essentially yellow salt. |
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Must...fight... pedant...urges... |
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Sorry, I literally couldn't resist. |
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sp: devised. BWAHQ! SOMEONE HAD TO, OKAY? |
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also: "smell the negative electrode for fresheness" - priceless. [+] |
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chicken broth without the sal!! |
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I thought it was short for salmon. |
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//I thought it was short for salmon// Chicken broth without the salmon?! Are you crazy? Then it'd just taste of chicken. |
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A good and well-observed problem which deserves thought. Bun. |
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Interesting idea - but possibly you would poison your soup - I've tried electrolizing just water with salt in it (to make oxygen , hydrogen), and you get horrible green-blue scum left in the water afterwards.... |
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Probably mostly to do with the electrodes - but still not sure what other chemicals you be releasing here.... |
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[compatta] , as a foodie, what are you doing using off-the-shelf chicken stock in the first place? :) |
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Won't work. Salt turns water into a good conductor of protons. If you attempt to electrolyse a dilute salt solution (ie a soup) you'll just make oxygen and hydrogen gas at the electrodes (and possibly some chlorine gas). Certainly won't eliminate any of the Na. |
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A simpler solution would be adding copper uranyl acetate to your soup, which forms an insoluble precipitate with Na+. |
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Bris once suggested adding a potato which will absorb a lot (spot the pun) of salt. |
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That works very well [po], but then you have to use electrolysis to depotatofy your broth. |
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Enter the chilli pepper - the potato's natural enemy. |
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And if you over-do the chilli, just add some salt. |
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//but then you have to use electrolysis to depotatofy your broth// I find a fork works well to depotatofy my broth. |
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//you can than adjust saltiness level by diluting it with more water for level.// |
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Am I the only one who thinks that this sounds like a pretty good idea in the first place? Dilution works and very rarely does mixing chicken broth with water produce chlorine gas.- |
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Work or not, I'm bunning it just because it's much better than most of his ideas, content, presentation, and style. |
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