Benedetta Rossi explains how to correct a dish that is too salty. You spent hours and hours in the kitchen, you worked hard, weighing all the ingredients carefully, cooking them as best as possible, turning them over and over again. Once you reach the moment of tasting you realize the mistake that can ruin the entire dish: it’s there too much salt. We know that too little is better than too much, because seasoning can always be added, even raw. And instead a savory dish becomes inedible. But if you realize it in time, there is always a solution, as the famous cook we have been following for some time explains to us.
First of all we need to understand if the error lies in the addition of salt or in the choice of ingredients. If you have used foods that are too savory all together, the problem could arise from them. Otherwise, a first solution could be precisely that of increase the quantity of each ingredient. The salt will also season the new additions, distributing on a larger scale. Your dish will thus regain the desired flavour. If, however, you are preparing a soup or soup, you can even simply add some water.
And if this isn’t enough, use a ladle to take the contents of the pot with a little broth, transfer it to another pot and pour someunsalted water. Finish cooking in this way and don’t worry about the final result anymore: it will be delicious. The element that saves savory dishes par excellence is instead potato. You can use it both if you prepare a sauce or in a soup. Peel it, cut it into slices or chunks and dip it in the seasoning. In this way will absorb excess salt. You can leave it on the plate or take it out as soon as it changes color.
What if you don’t have the potato? Don’t worry, another food that absorbs salt is stale bread. All you need to do is insert a piece of it into the sauce you are preparing and wait for it to do its job. Let’s continue with the tricks of Benedetta Rossi. Think of the opposite of salt. But yes, it’s always, it’s really the sugar. If the dish is too salty you can try to balance it with a cube of sugar. Place it on a teaspoon and immerse it in the preparation for a few seconds, then take it out. Another food that can save your plate is cooking creamwhich added to the preparation will dampen the flavor of the salt with its sweetness.
If you are cooking a second course of meat or fish, Benedetta Rossi advises you to try to mitigate the excessive flavor by adding lemon juice or apple cider vinegar, which does not cover the flavor of the dish. The cook’s last secret, in the case of second courses, is to add a nice slice of green apple. This fruit also has the ability to absorb part of the salt. Your dishes are safe and no one will notice the correction.
