dish is too salty!

wanttobeasaver

Hi peeps.........

Really need your help & fast!!I was making stew for a function today at lunch time went to taste it & theres toooooooo much salt in it!!
pLEASE HELP.........how to i get the taste out ive added more patotoes, carrots & onions ive about 2 hrs before i take it cant make any more just want the salty taste out will it go away after boiled for another wee while??

HELLLLLLLLLLPPPPPPPPPPPPPPPPPPP....

Thanks in advance........

poshscotslass

Wanttobeasaver, Taste your stew at 10 and if it is still salty add another couple of potatoes, don't cut them up, and you could take them out at the end of cooking. Can't think of anything else though. Will ask on a food board I go onto. Give us about ten mins.

dronid

Boiling will only concentrate the saltyness! As Poshscotlass says add some whole peeled potatoes and remove them before serving. The potatoes should soak up some salt.

I am loathe to suggest this but if it's terribly salty you might be better off draining off the liquid and making some fresh unsalted stock to cook it for longer. If you're serving veges with it you could cook them off and use the water together with half a stock cube. That would drain out the salt from whatever it's in - a waste of the vitamins though.

Best - though unhelpful at this point - piece of advice is add salt only at the end of cooking something that requires long slow cooking.

moanymoany

I would go with dronid. Drain off and keep the liquid and put the meat and stuff quickly under the tap to wash it all off. Then put it with some either whizzed up or mashed tins of tomatoes, extra onions and carrots. Simmer for an hour and taste. If it needs seasoning add some of the original liquid a bit at a time.

There is no way you will de-salt the stew and as you are short of time this is the only way to save any of it. Only other way is to start again.

poshscotslass

I would go with last two posters, that was suggestion I got on Beeb Food board. Drain and keep liquid add fresh boiled water but no stock cubes (added salt) and give it a good boil up for about half an hour. Retaste meat and go from there. How many is it for?

andrinaperry

I know this one, put a peeled whole potato in the stew and the potato will soak up the salt, then through the potato away,

Andrina

dronid

How did it go? Was it OK for the lunch?:j or:eek: ?

Just as an aside, if you're doing things like stew regularly for events the best advice I can give is
a) invest in a pressure cooker - It'll cook a stew in under 45 mins - good in case of disasters, and
b) make the stew the day before. The flavour improves overnight and then reheat on the day. It'll give you a chance to check on the seasonings as well.:D

Tibbie's_mum

If I put too much salt in stew type things, I usually add some sugar.......can't remember which TV chef gave that tip, it seems to work but not the most healthiest of solutions.

Pink.

Hi wantobeasaver,

I hope you managed to rescue your stew. I'll add this thread to the main one on removing salt from a dish to keep the suggestions together for anyone else looking for a solution.

Pink

wanttobeasaver

:T :T :beer: Hi Every1 & thanks sooooooooooooomuch for your help!!!

Put potatoes in stew drained stock off lifted potatoes out & hey presto it worked,...........cant thank you all enough i knew some folks would know the answer thanks again:beer: :beer: :beer: :beer: :beer: :beer:
Every1 loved it & some had too even get 2nds:T :T