Is the container too heavy-handed?Treat it as an opportunity to learn more about food.Understand how salt interacts with other flavors.
Step 1: Some of the liquid should be replaced.
Adding more liquid is the easiest way to make a soup, curry, or other liquid dish.Remove some of the salty liquid.Depending on the dish, add water, unsalted broth, or milk.
Step 2: Acid or sugar can be added.
Adding a completely new ingredient can have high rewards.It's a good idea to complement or obscure saltiness with acid and sweet flavors.Acidic ingredients can be used in almost any dish.Try a variety of foods.You could also add honey or Condensed Milk.This works well with acid.If you do that, you'll get 5mL of sugar and cider vinegar.
Step 3: The recipe size should be increased.
Add more ingredients if you have time and pantry supplies.Add more meat and vegetables to your stew or butter in your sauce.The ratio of salt to other flavors will be reduced.The only way to fix an oversalted dough is with this method.If you prefer neutral flavors, grind cauliflower to a fine consistency and mix it into the liquid.
Step 4: It's better to serve over starch.
Rice, pasta, and potatoes can be added to almost any dish.It is an easy way to increase the recipe size.Don't believe the myth that a potato can absorb salt from a soup.The potato has liquid and salt in it.There is no change in the percentage of salt.
Step 5: Salty vegetables should be washed.
Vegetables that have been partially boiled can be returned to less salty water.If you catch the mistake soon after you cook, Rinsing can ruin the texture and flavor of steamed, baked, or stir- fried veggies.
Step 6: It's best to serve at a higher temperature.
A cold dish can taste more salty than a hot one.If warming the dish isn't an option, serve it with a hot drink.This is not a big deal.Combine it with other solutions.
Step 7: Go to kosher salt.
The tiny grains of table salt are easy to over-salt.The bigger the kosher salt, the easier it is to control.Kosher salt is more tightly packed, so you need a larger volume to get the same flavor.If you want to bake, stick to table salt.You need small crystals to make dough.
Step 8: It's a good idea to salt your food higher up.
Hold your fingers above the food when sprinkling on salt.The salt will be spread evenly.Your guests will appreciate the lack of salty clumps.
Step 9: Small amounts of salt are included in the recipe.
Every time you add a new non-salty ingredient, salt a little.Keep an eye on how the flavor is developing.halfway through the process is more convenient than five minutes before serving time.
Step 10: Plan to reduce liquid.
After the water's boiled away for half an hour, the soup will be a lot stronger.Once the soup is closer to its final volume, add more salt to taste.