Too much salt!!!?!
Too much salt!!!?
Last night I made a chicken curry and used two organic stock cubes to make the stock. As I put diced potatoes in, I added some salt. As it was cooking, I tasted it and realised there was far too much salt in so I added the juice of a lemon and some more water. When it was cooked, it was dreadful. It tasted like the sea. I couldn't eat mine but my husband gamely persevered and ate all of his. Was there anything I could have done to save the curry as it was cooking?
Answers:
You could have doubled all the other ingredients to dilute the salt. I know it may have required a trip to the store. Then you could have frozen the extra to have an instant home made meal some other time.
The old saw about adding a potato, supposedly to absorb the salt, does not work. I think the people at Cook's Illustrated tried it and debunked it. They are a great resource. I recommend them if you like to cook.