5 Ways How to Balance Salty Food

5 Ways How to Balance Salty Food

Don’t worry, it happens to everyone. Anyone who regularly gets up to the stove, at some point in his life feels an unpleasant chill on his back, tasting the just-cooked dish: well, that’s it, over-salted, how to balance salty food?! Fortunately, it is possible to save it: over-salted soup or meat – not a sentence (unless, of course, you accidentally put there half a pack of salt). Here are 5 solutions to fixing over-salted food.

Starch

Let’s start with a method that almost everyone knows about. If you over-salt a soup or any other liquid dish, from a simple stew to vegetables in a curry sauce, simply add a potato, peeled and cut into several pieces, to it. The potatoes will absorb some of the salt while boiling, and then you can take them out. No worse than potatoes work other products that contain starch – pasta, rice, cereals, and so on, and they can be placed in an improvised bag made of gauze, so that they can then be easily pulled out (and used for garnish, for example). However, you should not rely completely on this method – if you over-salted the soup, you will be able to fix it only partially.

Acid

You can correct over-salted food by adding a little acid, be it lemon juice, wine vinegar or other acidic products. Of course, the salt isn’t going anywhere, but the acid will help mask it by adding another dimension of flavor to your dish. The most obvious example is over-salted fish, which can be ennobled by squeezing a little lemon on it. Of course, in the case of salted or smoked fish this idea is on the surface, but no less successful lemon juice will cope with the saltiness of fried or baked fish. In addition to fish, with the help of acid can be saved baked or stewed vegetables, as well as some meat dishes.

Fat

But not all fat. The problem of over-salted food can be corrected by something that contains a creamy flavor, say, cream, sour cream (which also has a sour taste), cottage cheese or, for example, avocado. This ingredient not only blocks the perception of salt, but can also make a dish more interesting and delicious. For example, heavy cream will not only fix over-salted tomato sauce, but also make its flavor more intense, and creamy sauce for chicken or meat will surely be appreciated by everyone.

Water

The most obvious salt fighter, water can help us in two ways. First, you can soak over-salted foods in water, whether it’s jerky, sauerkraut, boiled chicken or boiled vegetables. Secondly, water can be added to soup, which turned out so salty that not even a potato can save it. However, resort to the help of water only in extreme cases, if other methods have not justified themselves: although water, indeed, quite effectively corrects over-salted soup, the taste of this soup will leave much to be desired.

Common Sense

My favorite ingredient in all recipes: use common sense, and you’ll be pleasantly surprised by the results. Here are some tips on how to avoid over-salting or fix an already over-salted meal that your mind tells you to do:

Adjust the recipe. Some foods, like cheese, capers, bacon, soy sauce and so on, already contain enough salt, so if you’re making a dish that includes them, double your vigilance. You may need less salt than usual, or not at all.

Don’t use iodized salt. Actually, iodized salt is healthy and all, but if you notice that you’re starting to taste salt in your dishes, it might be because you switched to iodized salt: sometimes it’s the taste of iodine that we mistake for salt flavor.

Cook twice as much. The only way that is guaranteed to fix an over-salted meal is to cook as much more, but not salt, and then mix in the over-salted portion. Alas, this failsafe method does not work for everyone.

This way you will lose less salt and the taste of the dish will be richer. Salt is necessary for our body, but like everything else, it is good in moderation. Best of luck in the fight against over-salted food!