Is there a way of getting too much salt out of a stew AFTER its cooked?!
Anything else??
Answers: My dad made a fish stew/chowder...its already fully cooked...how can I get the extra salt out. I've heard of putting a big chunk of potato into something too salty, but WHILE its cooking. Any more cooking will overcook this.
Anything else??
a touch of vinegar will do it. be careful though, just add a tiny bit at a time cause if you over vinegar it then you're really stuck!
If it's already cooked, you're pretty much out of options. You could try diluting it with water but that'll affect the taste, obviously.
You don't need to continue cooking...just cut the potato in half and let it sit there for a while. Preferably, if the stew is still warm.
i have only saved myself after adding more milk or fluid base or tomatoe juice depended on if it is chilie or what im making it dilutes it a little but you may have to add some cornstarch to thicken it rather than wait to cook it back down thats all i know of rather than waste the whole meal good luck
Add more milk or tomatoes (salt-free, if you're using canned), heated on the side first. Or cook some potatoes on the side (with no salt in the water, obviously) and when they're done, add them to the stew.
The classic Potato trick is a God Send but if you're done cooking it, may I suggest adding something with an acid base, like tomatoes. They love salt! They will soak them up, add flavor to your dish and you don't have to cook your stew, soup or casserole any longer. Just put in those tomatoes, preferably diced, then let it set for about 1/2 to 1 hr. Also, if you haven't already added your thickening agent to your soup or stew, this step will also soak up a lot of that salt. If you want to deflect the salt after cooking, whatever you add to take away from the flavor, just cut into very small pieces and let it rest. If all else fails, add some heavy cream or milk, then bump up your seasonings to bring that soup/chowder back to life! And, this second time, don't add the salt. I've seriously been here before and these suggestions have always worked for me. Different Restaurants use different bases, and some are filled with salt so I have to adjust my recipes based on their purchased bases. Good luck to you and don't throw it out................this is a great lesson amongst many home and professional cooks and Chefs, please don't think you're not alone! Happy Cooking to you!