The Accidental Scientist - The Science of Cooking

Reply #15 - 06/03/10 at 19:17:04

Water damage Ex Member

A few pinches of brown sugar will do wonders to balance out a salty soup. The brown sugar will not draw out any of the salt, but it may help to balance it without making it overly sweet.

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Reply #16 - 06/04/10 at 08:11:58

markking Ex Member

try adding sugar

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Reply #17 - 06/05/10 at 22:15:34

Dom Offline
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With out a doubt, a small amount of brown sugar will do the trick. Add to taste.

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Reply #18 - 06/09/10 at 02:01:23

hiranata Ex Member

Thank you for sharing with us the information

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Reply #19 - 06/16/10 at 13:56:13

De Oro Farmer Offline
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As long as you can add something which is likely to absorb the salty effect then you're on you way. Cool

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Reply #20 - 06/21/10 at 21:44:10

omnibet Offline
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Thanks for sharing this information. I got a chance to know about this.

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Reply #21 - 06/22/10 at 05:47:37

wwood Offline
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De Oro Farmer wrote on 06/16/10 at 13:56:13:

As long as you can add something which is likely to absorb the salty effect then you're on you way. Cool

exactly. I usually use water, when possible.

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Reply #22 - 07/20/10 at 08:13:44

mike ramsey Ex Member

Oh, and by the way... not all diets are fad diets... honestly. Some are simply geared to a lifetime of healthy, eating. And the nice thing about that (other than possibly losing weight, or simply not gaining, is you discover there are some wonderfully tasty healthy foods out there, many of which would surprise you. Okay... off my soapbox and back to the issue at hand.

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Reply #23 - 09/02/10 at 02:30:14

scarlet Ex Member

There's an easy remedy. While your soup is still hot, just peel a raw white potato, cut it into large chunks and add it to the dish. The potato will absorb much of the salty flavor.
Grin

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Reply #24 - 09/02/10 at 03:59:08

Alexey Drozdetskiy Ex Member

Quote:

I made a really nice batch of chicken stock and just at the end decided it needed more salt. I meant to add just a little but added way too much. Now it's almost inedible. Can it be saved?

Been there, done that..

Best solution is adding some sugar, or try the suggestion about potatoes

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Reply #25 - 09/03/10 at 01:16:39

adriennewright Ex Member

i wish water could do , yet it lessen the flavor of the stock...

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Reply #26 - 09/04/10 at 19:08:08

carpet cleaner Offline
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cut it down with onions. will take salt away.

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Reply #27 - 09/04/10 at 19:09:52

carpet cleaner Offline
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also use a banana leave and let it soak Tongue

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Reply #28 - 11/02/10 at 21:21:38

suloya Offline
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Potatoes. That's what you need, just add a some sliced spuds (say with a Daffy Duck accent!) to the stock. The salt will be absorbed by the lowley tubers. Really!

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Reply #29 - 12/23/10 at 01:07:24

billboy1001 Ex Member

Remember to season, especially soups, a little bit at a time, as during cooking and the reduction processes the flavours becomes stronger and it is very easy to over season.

Always use rock salt and not table salt.

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