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Brining a potato is an age-old trick of good cooks. You can brine them to preserve them. You can also brine them to perfectly season them before a meal. And if you fry the potato, the brine test is an absolute necessity. If the brine is weak (90g salt in 1000g water), the potatoes will sink, and if the brine is strong (120g salt in 1000g water) they will float.
The ideal french fry has to be brine tested before you fry. You put them into the weak solution first and eliminate any that float (too wet). You then put them in the strong solution and eliminate any that sink (too dry). The remaining perfect potatoes are then fried to a golden brown, crisp on the outside and fluffy on the inside.
Wiki User
∙ 10y ago
Wiki User
∙ 10y agoCarrots and potatoes absorb a small amount of salt.
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