What are the best ways to fix over-salted food? Our guide outlines 8 tricks to fix the problem so you don’t have to bin the meal. If the food is too salty, there is no need to dispose of it! Try our tricks to soften the salty taste and save the food.
Salting is always possible, unfortunately salting away is not. A few simple tricks help to save the food and not let anyone know about the little misfortune. In any case, quick action is required. If the inedible food stands for a long time, the individual components absorb more salt and you have no choice but to dispose of it unless you know the best ways to fix over-salted food.
The 8 best ways to fix over-salted food
Trick 1 – dilute soup
Thicker soups, stews, curries etc can be stretched with liquid. The salt is distributed over a larger mass and can be tasted less intensely. Water, cream or milk are suitable for diluting soups .
Clear soups are only stretched with water. Broth should not be used as a thinning soup. This contains enough salt itself. Milk or cream is ideal for creamy soups.
Tip: If the soup is too liquid, you can counteract it with flour or gravy.
Trick 2 – sweeten
The simplest solution seems to be adding sugar. Sweets can help alleviate the unpleasant salty taste. It is not necessary to use household sugar. Honey, cane sugar or agave syrup are healthy alternatives and bring sufficient taste.
Trick 3 – add potatoes
No matter which soup has been salted, a potato can work wonders as one of the best ways to fix over-salted food. Depending on the amount of food and the degree of over-seasoning, one or more raw, peeled potatoes are added to the soup. Potatoes can absorb and bind excessive salt. The potatoes are removed from the food before they are cooked and threaten to disintegrate. Then taste the food. If the salt can still be clearly tasted, the process can be repeated.
Tip: Potatoes have a largely neutral taste and do not distort the aroma of the soup.
Trick 4 – Rice, bread or prunes as
The rice method has also proven itself in heavily salted soups and stews etc. Grains of rice can bind large amounts of salt and are one of the best ways to fix over-salted food. You can add cooking bag rice directly to the soup or fill the rice in a linen bag or tea infuser and cook with it. After about a quarter of an hour, the rice grains soaked in salt can be removed from the liquid.
Warning: Rice not only binds salt, but also liquid. During the cooking time, the water level must be checked and replenished if necessary.
A piece of bread can also absorb salt, but should be removed in good time so that it does not completely disintegrate in the liquid. Prunes can neutralize salt. Depending on the amount of soup, two to four prunes can also be cooked and removed before serving.
Trick 5 – add dairy products
First of all: this method is not suitable for clear noodle soups. Tomato soup, goulash soup or various cream soups can be upgraded by adding creme fraiche, sour cream or sour cream and made edible again after overflowing. The potato method described is the better choice for clear soups.
Trick 6 – protein in clear soups
If clear soups are too salty, another method is available. One or two proteins can be added to chicken soup or noodle soup. The egg white coagulates in the hot liquid and binds the salt to itself. The protein is removed before serving. This is best done with a small handled sieve or similar.
Trick 7 – acid versus salt
There are a few methods that can be used to make the salty taste more bearable. You can also try to largely neutralize the salt with vinegar, white wine or the freshly squeezed juice of oranges or lemons.
The following soups can be refined with it:
|White wine||Wine foam souplight cream soupstrong bouillon|
|vinegar||lentil soupherbsoupvegetable soup|
|Orange or lemon juice||tomatosouppumpkin soupfruity and exotic soups|
Trick 8 – cook and mix new soup
If the described home remedies do not help and the soup still tastes too much salt, it does not have to go into the sink. A clever solution is to cook the same amount of soup again. However, this soup is made entirely without the addition of salt. At the end of the cooking time, both soups are mixed together and when you taste them, you will find that exactly the right amount of salt has been used.
Tip: Leftover soup can be frozen well.
How much salt can soup take?
In order to avoid this misfortune in the future, it is worth considering how much salt is good for the soup. In general, it can be assumed that no more than five to ten grams of salt should be added to a liter of water. It should be borne in mind that salt is also contained in spice mixtures, in funds, bacon, sausages or soy sauce. In this case, the amount should be reduced accordingly.
When preparing vegetable soup, it is advisable to add salt at the beginning of the cooking time. This keeps the vegetables crisp. At the end of the cooking time, the soup is seasoned and you can add salt as needed.
The tastes are different. Anyone who has invited guests can do so by holding back on the preparation of the soup and leaving a small selection of spices at the table to allow them to be seasoned. In addition to salt and pepper, oil , chilli or mustard can also be placed on the table.