Recipe remedies - too Salty!

@makingpots (11928)
United States
April 16, 2007 4:17pm CST
Have you ever put salt in twice or maybe salted a dish early in the cooking only to have the dish "cook down" and intensify the saltiness? Do you have solutions that you use? The soulution: ~try adding sugar and cider to neutralize the salt. ~sometimes adding wine gets good results (a dry white such as sauvignon blanc or pinot grigio) ~if making a soup, add a peeled potato cut into large chunks, simmer for 15 minutes then remove. ~try serving over pasta or boiled potatoes that have been cooked in plain (unsalted) water. Please add suggestions that have worked for you.
1 response
@neenasatine (2844)
• Philippines
17 Apr 07
well i just add water or broth (unsalted) to decrease the saltiness of my meal specifically soups and stews
@makingpots (11928)
• United States
17 Apr 07
that definitely works but for me I end up with bland flavor.