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Old 01-22-2011, 10:12 PM   #1
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Too salty

I made a Cuban pork and garbanzo bean soup last night. Too salty. How do I neutralize the saltiness?
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Old 01-22-2011, 10:15 PM   #2
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They say you can add potatoes to the soup to take care of that problem but frankly it has never worked very well for me. Maybe I didn't add enough potatoes.
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Old 01-23-2011, 07:28 AM   #3
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I made a Cuban pork and garbanzo bean soup last night. Too salty. How do I neutralize the saltiness?
Add unseasoned chicken stock.

I've also heard add uncooked diced potatoes.

If you don't want to cook the beans and meat any more, put your colander in a bowl and take them out of the broth, then cook the potatoes in the too salty broth.
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Old 01-23-2011, 08:31 AM   #4
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Potatoes don't work. They aren't smart enough to absorb only the salt.

They just absorb liquid. Which won't solve the problem.

The best way to make it taste less salty is to make up a half batch without salt and combine the two.
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Old 01-23-2011, 08:51 AM   #5
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Jenny, brava. Potatoes don't work, whoever started that rumor decades ago? That is the only way I know of to reduce saltiness (or making something too hot, chili-wise). Make a batch without the salt, then stir it in. Ditto for hot peppers or any other spice. Increase the volume of the soup. Make sure when you put in another can of garbanzos, you rinse them thoroughly to get rid of any salt in the can. Make sure any stock you add is salt-free. And from now on, taste as you go!
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Old 01-23-2011, 02:28 PM   #6
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Quote:
Originally Posted by jennyema View Post
Potatoes don't work. They aren't smart enough to absorb only the salt.

They just absorb liquid. Which won't solve the problem.

The best way to make it taste less salty is to make up a half batch without salt and combine the two.
Try carrots instead of potatos, I've never had luck with potatos - and if appropriate you could add red wine to tone down the salty flavor -
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Old 01-23-2011, 02:54 PM   #7
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Potatoe do not work, but rice might. But even that is questionable. Making more is really the only way and then mix two.
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Old 01-23-2011, 02:55 PM   #8
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I had some luck using potato once. Here is what I did after searching the internet: I put one whole, peeled potato in the dish and let it simmer for a while. It did seem to help. From what I understand, potatoes are "salt suckers". Of course, you will want to discard the potato after using it in this manner. Actually, if you try it, why don't you cut off a piece and see if it tastes salty?? I didn't do that last time and it might be interesting to try.
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Old 01-23-2011, 03:09 PM   #9
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i, too, would make another unsalted batch, then gradually combine them
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Old 01-23-2011, 03:15 PM   #10
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Solution by dilution.
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