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jtc40@sbcglobal.net
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Posted: Wed Jul 19th, 2006 01:55 pm |
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| how to get excess salt out of soups
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bessnfloyd
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Posted: Wed Jul 19th, 2006 04:13 pm |
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| Peel a potato, cut into quarters or eighths (depending on size), bring soup to a boil with the potato in it, then turn it to simmer. By the time the potatoes are tender, hopefully they will have sucked up the salt.
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irishjanet
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Posted: Thu Sep 28th, 2006 07:37 am |
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Would that work for putting too much thyme in a pot roast?
I am in a bind.
Irishjanet
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cnbstahl@aol.com
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Posted: Fri Dec 22nd, 2006 10:08 pm |
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| Did you get help for the too-much-thyme questuin? I need to remove too much hot spice from a pot of chile.
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bessnfloyd
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Posted: Fri Dec 22nd, 2006 10:25 pm |
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Each "overdose" has a distinct solution, but one that works for most it to double the recipe. If I did this, I would divide the chili in half, add a can of beans and another can of whatever tomatoes you used. Simmer a bit. Taste, it may need some more salt or garlic.
Solutions other than dilution for too much "hot" include adding a little olive oil, or full fat cheese, or serving with a dollop of sour cream. Oil and milk mask the heat. If it's a lot too hot, however, the only solution is to dilute it.
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kraigdavid
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Posted: Wed Jan 31st, 2007 05:14 am |
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jtc40@sbcglobal.net wrote: how to get excess salt out of soups
The best way to minimise the effect of salt is to add few lemon juice drops.
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Gourmet coffee
Last edited on Wed Jan 31st, 2007 05:15 am by kraigdavid
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