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Question For Those Who Like To Cook  
User currently offlineAA61Hvy From United States of America, joined Nov 1999, 13977 posts, RR: 57
Posted (8 years 2 months 6 days 8 hours ago) and read 2726 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?

Thanks


Go big or go home
9 replies: All unread, jump to last
 
User currently offlineMyt332 From United Kingdom, joined Sep 2003, 9112 posts, RR: 70
Reply 1, posted (8 years 2 months 6 days 8 hours ago) and read 2723 times:

Quoting AA61Hvy (Thread starter):
I was cooking a spaghetti

Oh, there is a female spaghetti chef on this very website. Now, where is she?



One Life, Live it.
User currently offlineCastleIsland From , joined Dec 1969, posts, RR:
Reply 2, posted (8 years 2 months 6 days 8 hours ago) and read 2716 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.


User currently offlineStrasserB From Singapore, joined Nov 2005, 1541 posts, RR: 6
Reply 3, posted (8 years 2 months 6 days 8 hours ago) and read 2713 times:

Quoting AA61Hvy (Thread starter):
I was cooking a spaghetti casserole yesterday.

Just wait another two days and they'll run away anyway ....
 stirthepot   melting 



Still, even in the most arid desert is an airport somewhere ...
User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 4, posted (8 years 2 months 6 days 8 hours ago) and read 2708 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  Smile

User currently offlineMBMBOS From United States of America, joined May 2000, 2615 posts, RR: 1
Reply 5, posted (8 years 2 months 6 days 7 hours ago) and read 2702 times:

If you have oversalted a soup or a juicy dish, you can mitigate the saltiness by adding a peeled potato. Potatoes absorb salt.

User currently offlineAA61Hvy From United States of America, joined Nov 1999, 13977 posts, RR: 57
Reply 6, posted (8 years 2 months 6 days 7 hours ago) and read 2702 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



Go big or go home
User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 7, posted (8 years 2 months 6 days 7 hours ago) and read 2691 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  Wink


User currently offlineMiCorazonAzul From , joined Dec 1969, posts, RR:
Reply 8, posted (8 years 2 months 6 days 7 hours ago) and read 2687 times:

Quoting AA61Hvy (Thread starter):
Any suggestions or ideas?

throw it out and start over?


User currently offlineFSPilot747 From United States of America, joined Oct 1999, 3599 posts, RR: 12
Reply 9, posted (8 years 2 months 6 days 7 hours ago) and read 2670 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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