Oversalted food can be fixed by balancing the salt with sweet or acidic flavors, or diluting the salt. The amount of sweet or acidic ingredients needed to counter an overly salty dish may change the overall flavor into something completely different.Continue Reading
One of the worst mistakes a cook can make is adding too much salt to a dish. Bland dishes are easily fixed with a few additions, but it is harder to de-salt any dish. There are generally two options for countering saltiness in a dish. The cook can add a balancing flavor, such as sweetness or an acid. The flavor choice will depend on the dish. The cook can also dilute the salt with a fat, liquid or solid, also depending on the dish.
Desalting a soup is relatively easy to do. The cook can scoop out about half, or as much as needed, of the broth. Replace this missing liquid with low-salt broth, water, or milk. The soup can be re-heated, tasted and seasoned until the flavor is as desired.
Desalting a solid takes more effort. Salads and mixed grains can have more bulk added to counter the saltiness. For instance, adding more beans to an overly seasoned three bean salad can help to dilute the salt. When adding fresh bulk to a dish, look for bland items such as grains or potatoes.Learn more about Cooking
The best way to process horseradish in a home kitchen is to grate it, either in a food processor, a blender or by hand with a metal grater, and soak it with vinegar and add salt. It is better to avoid overprocessing so the root doesn't become a pasty mush.Full Answer >
According to Cooking Light Magazine, the effects of salt (or sodium) in food may be neutralized by potassium. The Huffington Post reports that potassium may help to counteract the heart-damaging impact that salt has on the body.Full Answer >
To make mayonnaise, place 1 egg yolk in a food processor, add 1/8 teaspoon salt, and pulse to combine. Add 1/2 teaspoon Dijon mustard and 1 tablespoon lemon juice, and blend the mixture. Add 3/4 cup vegetable oil. Let the oil drip through the small hole in the feed-tube. Sample the mayo, and add lemon juice or more salt to taste. Refrigerate the covered mayonnaise for up to five days, and stir before spreading.Full Answer >
To make a basil pesto, combine fresh spinach leaves, dried basil, garlic, pine nuts, Parmesan cheese, extra-virgin olive oil, salt and black pepper in a food processor until the mixture is smooth. The pesto can last for 2 days in the refrigerator or up to 3 months in the freezer.Full Answer >