dish is too salty!

comping_cat

Thats fine if you want potato in your soup, but i would also think that the salt the potatos soaks up, would then go back into the soup!!!! Mind you, maybe the extra volume might help with the salty taste!!

£Ronnie

Well who would have thought it was so complicated?

Following all your advice the plan is:
Put cubes of raw potato into warmed up soup, leave to absorb salt, taste test, taste test until salty taste gone, then taste potato cube to see if it is salty, if not liquidise the whole lot together, if it is then remove all potato and enjoy soup.....


Thanks all!:beer:
Ronnie.

arkonite_babe

no problem, it's what we are here for!

I_want_a_house

Hi everyone, newbie here.

Got a disaster, I made chicken casserole but with the bacon in it, it was way too salty and my kids wouldn't eat it (surprise,surprise). Problem is, I've got another batch that I put in the freezer, any way of reducing the salt???

Thankyou in advance :T

Hegarts

Cook it up again but put a potato in with it - this absorbs the salt as it cooks. However, you'll have to eat it without freezing it again as it's already been frozen once.

mrbadexample

Some ideas here might help.

Nicki

Putting a raw potato in when you are reheating it, then discarding when hot, would work for soup and can't see why wouldn't work for casserole too. There is a recent thread about salty soup which has other ideas which might help too.

I_want_a_house

Thanks for that guys, also can I freeze baby carrots that come from a tin and can i just microwave them from frozen when I need to use them?

tryhard_2

has anyone got any great tips?
mine are
1.add salt just at the end of cooking - need much lesser
2.try alternative tastes balsalmic vinegar in dressings

Penny_Watcher

I don't add salt to cooking and leave it up to the individual to add it on the plate. (OH add LOADS of salt to his food but the rest of us don't add any).

I do add pepper and other seasonings as appropriate.