When is the food too salty?
How can over-salty food be saved?
You don't have to dispose of over-salty food right away, because you may still be able to save it. How this works best depends on the type of food. Often the food can be made edible again with sweetness or acidity, in other cases you have to stretch it more or less laboriously.
The easiest way to save salted soups, stews, stews and sauces is to skim off the salt immediately with a spoon before it dissolves in the food. To do this, however, you must immediately notice that too much salt has gotten into the pot. If it is already too late, you can cook peeled, roughly cut, raw potatoes, carrots or dry bread for around ten minutes. The vegetables or bread should absorb some of the salt from the meal. Before serving the dish, remove the ingredients again. The same trick also works with prunes, which have to cook for about a quarter of an hour.
If the food still tastes too salty, you can add a neutral liquid to liquid food. However, this is only possible if the consistency does not suffer too much. Water, milk or cream are suitable. Other dairy products are also suitable for saving over-salty food: Try neutralizing the salty taste with a little cream cheese, quark or crème fraîche.
Finally, the sweet aromas of honey, cane sugar or agave syrup can also counterbalance the salty taste. This also works for dishes other than soups or sauces: If a roast has got too much salt, you can brush it with honey. The honey sweetness neutralizes part of the salty taste, and it also gives the roast a nice crust.
If you are afraid that over-salty food might taste too sweet afterwards, try a little acid as an alternative and add a little lemon juice, orange juice, vinegar or white wine. The following basically applies to these methods: so that the overall aroma does not suffer, always add the balancing ingredients to the food in small portions to avoid that it ends up tasting too sweet or too sour.
If none of this helps, it may be worthwhile to cook the food again - but this time without any salt. At the end, add part of the over-salty food and mix the whole thing. Try in between, whether it has already got the right taste. If so, freeze the rest of the oversalted meal and use it again at a later date for the same dish.
So that you don't over-salty food in the first place, it is better not to pour the salt directly into the pan, but to dose it first on the open palm and then with your fingertips. Taste the dish and add a little salt if necessary. If you use too little rather than too much salt, the food served can be seasoned later to suit your individual taste.
Did you know that your perception of salty things changes on the plane? Read our article on eating on the plane.
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