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How to rescue a salty gravy???
CT19720
Posts: 1,482 Forumite
Hi
I'm cooking for the first time from scratch a coq au vin in the slow cooker, and having just tasted the 'gravy' and it tastes very salty. The recipe is chicken thighs, bacon bits, mushrooms and onions, which I fried off before putting them in the slow cooker, and the gravy was made from red wine, chicken stock, balsamic vinegar, tomato puree.
Can anyone help give me ideas to take the saltiness away, so that I can use the gravy for the meal, instead of resorting to instant gravy.
Thanks
I'm cooking for the first time from scratch a coq au vin in the slow cooker, and having just tasted the 'gravy' and it tastes very salty. The recipe is chicken thighs, bacon bits, mushrooms and onions, which I fried off before putting them in the slow cooker, and the gravy was made from red wine, chicken stock, balsamic vinegar, tomato puree.
Can anyone help give me ideas to take the saltiness away, so that I can use the gravy for the meal, instead of resorting to instant gravy.
Thanks
2016 is the year I am going to find time for me, and cherish the time I spend with my friends and family.
It is also time to save - Aim £4,000 - So far this year - £230/£4,000
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Comments
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Add raw potato,i have heard this takes some of the saltiness away.0
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Add several raw potatoes! They absorb salt while they are cooking.Better is good enough.0
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Was going to say raw potato but have been beaten to it.
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Thanks very much for your replies, I added a couple of raw potatoes to the gravey and it really did the trick, so thanks again.2016 is the year I am going to find time for me, and cherish the time I spend with my friends and family.It is also time to save - Aim £4,000 - So far this year - £230/£4,0000
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Pleased to be of service.0
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