What to Do if You Over-Salted a Dish: These Tricks Will Help Save the Food

Every cook has over-salted a dish at least once in his life. Too much salt in food not only spoils its taste but is also very bad for the kidneys. In some cases, it is possible to correct over-salted food, so do not rush to throw away the dish.

What to do if you put too much salt in your soup?

The easiest way to “save” the soup is to add water. This can, however, ruin the desired thickness of the soup. Another option is to drain off some of the broth and add unsalted broth or water. Another miracle cure is egg white. Stir it into the soup and remove it with a slotted spoon. Some of the salt will be absorbed by the egg white.

Rice can be added to an over-salted soup – it absorbs salt well. Wrap the rice in gauze and drop it into the pot for 15 minutes. Then the gauze with the groats can be taken out. This way you will not only fix the taste of the soup but also make a side dish.

How to save over-salted grits

Excess salt in buckwheat, rice, bulgur, and other cereals can be corrected. To do this, you need to cook a second portion of porridge separately and not salt it, and then mix it with over-salted groats. Of course, the portion in such a case will be larger than necessary.

Another way to slightly adjust the taste of the dish is to add unsalted roasted vegetables, mushrooms, or meat to it. Carrots and potatoes absorb salt well.

Tips for salted meat and vegetables

Acid or sugar can help neutralize the over-salt. If the recipe allows, you can add lemon juice, tomato paste or tomatoes, sugar, and honey to the over-salted dish. Another option to save the dish is to prepare a second unsalted portion and mix it with the over-salted one.

Milk and dairy products are good to balance the taste of the too-salty dish. Such food can be stewed in sour cream or cream, if appropriate to the dish. Parsley, spinach, and other herbs absorb salt well. Excess salt can be absorbed by sliced potatoes, and then remove the potatoes from the dish.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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