forum: Food & Drink

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#1 Wed 13 Jun 07 8:35pm

Maree

Forum super champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Recipe too salty: advice, please

I, Usually, only add salt and seasonings at the end of a recipe.

I remember being told years ago, that if the recipe (soup etc) is too salty, to add a chopped potato. Apart from adding cloudiness to an otherwise clear broth/stock, it doesn't work for me.

Last night, one of my daughter's more culinary adventurous friends rang her to ask me.

So, if the stock/broth is too salty, what should I advise her to do?

Thanks smile

Last edited by Maree-in-Sydney (Wed 13 Jun 07 8:40pm)


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#2 Wed 13 Jun 07 10:38pm

TheBeast

Member
Occupation Part time on checkouts, trying to get an an Open Uni (MA) philosophy course
From Leeds
Member since Fri 09 Feb 07

Re: Recipe too salty: advice, please

A quick google brings up loads of potatoes. Peel it, halve it, leave it in for 1/2 - 1 1/2 hours.

Another one suggests lemon juice. Add a few drops and keep tasting and adding till the salt is neutralised but the food doesn't taste lemony.

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#3 Wed 13 Jun 07 10:55pm

MBM

Member
Occupation Student
From Cluj Napoca - Romania
Member since Sat 26 May 07

Re: Recipe too salty: advice, please

o think that the lemon juice is good for the salad
for a soup i add a tomato ..if there is no tomato
in the soup use a  potato or a carrot

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#4 Wed 13 Jun 07 11:05pm

SusanneH

Forum champ
From Germany
Member since Mon 13 Mar 06

Re: Recipe too salty: advice, please

I only know the potato trick, but in stock that would not be very nice...  tongue

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#5 Thu 14 Jun 07 1:26am

bcrain

Forum champ
Occupation Duty Free Lancome and Fragrance sales
From Greater Vancouver
Member since Mon 23 Oct 06

Re: Recipe too salty: advice, please

Sugar? More stock? A big piece of bread and take it out, I don't know but whenever it happens to me I am so  angry

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#6 Thu 14 Jun 07 10:56pm

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Recipe too salty: advice, please

the only sure way i know is to strain out for clear stock/broth . Get a bigger pot and add back in with more water and fresh veggies  and meat or bones depending on if it is broth or stock. Basically bring the volume of what you are making up to a level where the salinity is properly balanced.

quick fix if your in a hurry and have bovril or bullion. make a weak solution of bullion.. say twice as much water as called for in directions or maybe 3 times depending on how overly salty it is.  .. add to stock/broth


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#7 Fri 15 Jun 07 7:15pm

SusanneH

Forum champ
From Germany
Member since Mon 13 Mar 06

Re: Recipe too salty: advice, please

They had a thing on TV on oversalted soup today. They said to use raw potato in most soups.
For clear soups they recommended egg white (like for clearing the soup). When you take it out when it's cooked through it supposedly takes out some of the saltiness, too.

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#8 Fri 15 Jun 07 10:54pm

ellboy

Member
From ell's kitchen
Member since Mon 11 Apr 05

Re: Recipe too salty: advice, please

i'd go along the lines of what ashen said and add the salty stuff to more unsalted liquid, but id probably divide the stock into small portions and freeze in freezer bags. next time you make a soup/stew pop a frozen stock block into it and dont add salt.

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#9 Sat 16 Jun 07 5:24am

amberpamba

Forum champ
Occupation Registered nurse
From Australia
Member since Thu 24 Jun 04

Re: Recipe too salty: advice, please

Why not add more water?

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