How to deal with too much salt in a stew

15 April 2015

OK, so it’s easier to deal with not enough salt, but there are a few handy ruses you can use if you’ve overdone the salt. In soups, broths and light stews, you can always add a bit more water, just as you can add milk to a creamy soup or omelette.

With hotpots and casseroles, try adding some chunks of raw potato—your best ally for absorbing extra salt. If you don’t have any potatoes, you can use breadcrumbs instead. For pasta, rice and vegetable dishes, the best thing to do is rinse them with water.

However, don’t forget that it’s always best to underdo it where salt is concerned and add it little by little as you go, tasting all the way.

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