dish is too salty!

Avoriaz

How much is too much.

Can you increase the quantity of unsalted guacamole to compensate?

Nile

Hello reggieq1911

I'll move your thread to the 'Old Style' board, where the food experts will see it.;)

Hi, Martin’s asked me to post this in these circumstances: I’ve asked Board Guides to move threads if they’ll receive a better response elsewhere(please see this rule) so this post/thread has been moved to another board, where it should get more replies. If you have any questions about this policy please email [EMAIL="abuse@moneysavingexpert.com"]abuse@moneysavingexpert.com[/EMAIL].

Regards

Nile

bukup

.......drop in a peeled potato,this will absorb the excess over-salting.

Burlesque_Babe

Just tried dinner (the Ham Pot au Feu I asked about this morning) andit is rather salty. :eek:

The meat is free range AND I soaked it so I guess it isn't that.

The recipe called for 2 tbsp vegetable bouillon and I think that has caused the over saltyness.

Apparently the 'use a potato' theory has been proved not to work, does anyone have any other ideas??

jacky_horn

Hi Keren

The whole potato does work. Just give it a go.

sammy_kaye18

Karen

I watched Jamie Olivers programme the other day and he said you can counter too much salt wth sugar. Thats how places liek dominos get away with putting so much salt in there pizzas because they put lots of sugar in to counter it - maybe worth a try?

belfastgirl23

I thought the potato thing worked as well? I'd def give it a try in any case.

Burlesque_Babe

Well, I've ladled it all out through a big slotted spoon into a bowl, thrown away the 'liquor' in the bottom and then re-ladled it all back and added some fresh water.

I think I'll chuck in a potato just for the hell of it really, can't lose anything by it. I'm so miffed, it was a lovely free range piece of meat as well.

moanymoany

It was probably the ham. Unless you get a specific assurance that the ham is not salty there is no guarantee. I wouldn't put any salt in with the ham . Lots of salt is part of the curing process.

jeanod

Hi when I cook a ham joint I usually soak it first, Then put it in cold water bring it to the boil empty water from it, then bring it to the boil again with clean cold water and simmer you should have no more problems with salty ham.