How can you make food less salt?!
How can you make food less salt?
What do you do when you add too much salt to a dish while cooking? Is there any ingredient that will take away the salt flavour?
Answers:
an acid like vinegar or lemon juice, a potato to some degree, sugar
dilute it through boiling
Sugar will usually work
Can only Start again
I never add salt to my cooking, the only thing I can suggest is add more ingredients and water to weaken the taste.
Put some cut-up peeled potatoes in the dish, if it is liquidy.
That can absorb all the extra salt. You'll probably have to add more liquid after you take the potatoes out, though.
If you have made a soup, sauce or stew that is too salty, add a couple of slices of raw potato and carry on cooking it. Remove the potato before you serve your meal. The starch in the potato helps to absorb the salt.
Add a little sugar at a time. Altho, I don't recommend it unless it already has sugar in it.
For future reference: start w/ No salt. Then add a little at a time and above all - Taste as you cook!
That is key in getting the flavour right - consistantly.
If you wouldn't eat you shouldn't serve it.
Make some dough with any flour, let it set for few minutes and the add to the dish, works really well with stews, curries etc, you can even add potatoes. Works for me, ideally try to put less salt in when you cook, that way if it is less you can add to your specific requirement. Some peope like a lot of salt and some don't.
I been told to put in sugar.
Iv never had to do it but my gran told me so it must be rite!;-)
I know if you add a potato to an over salted stew or soup is almost cooked is supposed to do the trick.
Grate some raw potatoes into the dish, and you can also add some cream. Or if the dish still has half an hour to cook, simply put whole potatoes in the dish and remove afterwards if not wanted. Tomatoes can also absorb a fair amount of saltiness.
Probably the easiest thing to do is to double up the recipe to dilute the salt. You didn't say what type of dish exactly you were making, but here are a few things that may help:
- Add cream.
- boil in a potato if its a soup or something liquidy. Potato, which you discard, removes some of the salt.
- Some flour, such as in a roux, will help a little (equal parts fat (i.e. melted butter and oil) and flour, blended together and whisked into a simmering sauce)
put potatos in it way too much salt causes the flu
add a raw potato into the dish and this will absorb the salt.