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Old 08-01-2006, 10:33 PM   #1
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Question Help! Seasoned Salt Accident

I was making sloppy joes - which I make with 3 lbs venison, a little seasoned salt, peppers, onions, mushrooms, fresh tomatoes and 1 small can on sauce. I took out my seasoned salt to add A LITTLE, and wasn't paying attention and the shaker part was off! I dumped in a lot. I spooned out what I could, and finished preparing, but it wasn't really very edible. So now I have about 2 lbs of WAY too salty sloppy joe meat - how can I fix it into something else?

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Old 08-01-2006, 10:36 PM   #2
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Add a gallon of water and call it Spicy Venison Soup.

Oh, yeah -- add a few cut up potatoes -- they'll help absorb the salt. Pasta would be good, too.
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Old 08-01-2006, 10:43 PM   #3
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Thanks! I can definitely do that, but I'll have to freeze it - tomorrow's going to be 96!
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Old 08-01-2006, 10:57 PM   #4
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A fine day for soup!
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Old 08-01-2006, 11:09 PM   #5
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Another option would be to make another batch of sloppy joe without the seasoned salt and combine the two batches.

Don't bother with the potato. It does not reduce the saltiness of a food. It absorbs salt AND liquid, leaving the same concentration of salty liquid behind. Once salt is dissolved in a liquid, there is nothing that can 'undissolve' it and get it to soak into a potato by itself.
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Old 08-02-2006, 09:39 AM   #6
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Andy is right on. The potato trick is an old wives tale. It does not work. Potatoes do not selectively remove salt. They act exactly like a sponge. The sponge will soak up some liquid and salt along with that liquid, but the concentration of salt will not change.

The only way to reduce the saltiness is to dilute it somehow. Making another batch without salt and combining the two is your best option.
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Old 08-02-2006, 09:50 AM   #7
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I would go with Andy's idea. Just make another batch, salt free, and combine the two. You can always freeze the extra. If I remember correctly, lots of sloppy joe recipes call for ketchup and if you use them, beware, ketchup also contain salt... use instead either unsalted tomato paste or puree, or combination. Forget about potatoes, unless you are indeed fond of potatoes in your sloppy joe.
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Old 08-02-2006, 09:55 AM   #8
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Here is a great article that dispells the potato myth.
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Old 08-02-2006, 11:22 AM   #9
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Quote:
Originally Posted by GB
Andy is right on. The potato trick is an old wives tale. It does not work. Potatoes do not selectively remove salt. They act exactly like a sponge. The sponge will soak up some liquid and salt along with that liquid, but the concentration of salt will not change.

The only way to reduce the saltiness is to dilute it somehow. Making another batch without salt and combining the two is your best option.

Similarly, pasta does not selectively absorb salt either.
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Old 08-02-2006, 11:38 AM   #10
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I keep seeing the thing about not salting beans til the last because it "hardens" the beans which I know isn't true. If the beans aren't old, they cook well with the salt and the flavor is better. If they are old and hard, nothing will help.
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