Any chef can experience such an unpleasant incident as oversalt. I didn't calculate a little, or I got distracted by something, I forgot that I had already added salt to the saucepan or stewpan. As a result, the dish is seemingly hopelessly spoiled. It remains to either pour out, or listen to unpleasant comments about their culinary abilities. But don't despair! An excess of salt, which imparts an unpleasant taste to a dish, can in most cases be "neutralized". How is it?
Instructions
Step 1
When it comes to the first course, the quickest and easiest way out is to simply add water, thereby "thinning" the soup in order to reduce the salt concentration. But this is an indicator of outright unprofessionalism! After all, the taste of the dish will certainly be worse than it could be. No self-respecting specialist will do that.
Step 2
A much better way, albeit more time consuming, is to add a "pull", that is, a product that will absorb excess salt during the cooking process. This can be, for example, raw peeled potatoes, the amount of which is determined empirically, depending on the volume of the dish and the degree of "salty". Rice is well suited for this purpose. It, in a tied gauze bag, is placed in a container with a boiling dish, and after it absorbs excess salt, it is removed.
Step 3
If the broth is salted, intended to be served "neat", that is, without dressing, you can put, for example, homemade unleavened noodles into it. When it is tender, it is removed. Here "they kill two birds with one stone" - and correct the taste of the first course, and make a wonderful side dish for the second. It is only important to make sure that no flour remains on the strips of noodles, otherwise the broth may take on an unpleasant "muddy" appearance.
Step 4
If the second dish is salted, in some cases, the same raw potatoes, raw carrots, cabbage, turnips are suitable to neutralize the excess salt. In short, almost any vegetable. After the taste of the main course has improved, the "pull" is removed. You can make a good side dish based on it, for example, a stewed vegetable mixture.
Step 5
But, of course, this is not possible in all cases. It is almost impossible to remove excess salt from chops, cutlets. Therefore, if you are not sure about the accuracy of the dosage, it is better to slightly undersalt the beaten pieces of meat, or minced meat!
