AA61Hvy From United States of America, joined Nov 1999, 13975 posts, RR: 59 Posted (6 years 8 months 6 days 20 hours ago) and read 1701 times:
I was cooking a spaghetti casserole yesterday. I added too much salt (I misread the instructions). Is there any way I can neutralize the salt taste by adding anything? I was thinking of adding some ricotta cheese or something of that nature. Any suggestions or ideas?
CastleIsland From , joined Dec 1969, posts, RR: Reply 2, posted (6 years 8 months 6 days 20 hours ago) and read 1691 times:
Alas, you can always add more, but you can't take it out once it's in there. You've learned the hard way one mistake to avoid. The only thing I can think of that might help would be hot pepper of some kind (red chiles, jalpeno's, scotch bonnet if you dare!, etc). It'll probably still taste salty, but it'll be so damn hot you may not notice it.
BTW, I almost never cook with a recipe. Cook with your eyes, ears, and tastebuds. Have plenty of spoons around to sample sauces rather than blindly trusting a recipe.
Good luck; you've gotta screw up several times before you can figure some of this stuff out.
IFEMaster From , joined Dec 1969, posts, RR: Reply 4, posted (6 years 8 months 6 days 20 hours ago) and read 1683 times:
I do this all the time when cooking Indian cuisine (don't know why that cuisine, specifically, but I always do). I've learned that the only real way to counter act the mistake is with volume. If I'm making a Pathia for 4 people, but I add enough salt for 8 people, I just add more of everything else until I have a Pathia for 8 people. I then eat Pathia for lunch and dinner for the next week
AA61Hvy From United States of America, joined Nov 1999, 13975 posts, RR: 59 Reply 6, posted (6 years 8 months 6 days 20 hours ago) and read 1677 times:
Quoting CastleIsland (Reply 2): Alas, you can always add more, but you can't take it out once it's in there. You've learned the hard way one mistake to avoid. The only thing I can think of that might help would be hot pepper of some kind (red chiles, jalpeno's, scotch bonnet if you dare!, etc). It'll probably still taste salty, but it'll be so damn hot you may not notice it.
BTW, I almost never cook with a recipe. Cook with your eyes, ears, and tastebuds. Have plenty of spoons around to sample sauces rather than blindly trusting a recipe.
I usually don't follow recipes per se, but I wanted to change it up (never again). I was thinking the same as you on throwing some hot peppers or something in there.
Thanks guys
IFEMaster From , joined Dec 1969, posts, RR: Reply 7, posted (6 years 8 months 6 days 19 hours ago) and read 1666 times:
Quoting MBMBOS (Reply 5): If you have oversalted a soup or a juicy dish, you can mitigate the saltiness by adding a peeled potato. Potatoes absorb salt.
There's a thought...you could always throw a couple of snails or slugs in there to soak up the salt
FSPilot747 From United States of America, joined Oct 1999, 3599 posts, RR: 14 Reply 9, posted (6 years 8 months 6 days 19 hours ago) and read 1645 times:
Potatoes absorb salt. You can probably throw the potatoes out when you're done. I don't know where I heard that trick.
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