CWS4322
Chef Extraordinaire
I made a Cuban pork and garbanzo bean soup last night. Too salty. How do I neutralize the saltiness?
I made a Cuban pork and garbanzo bean soup last night. Too salty. How do I neutralize the saltiness?
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.
As always, Jenny is absolutely correct. For those who need more of an explanation please read this page.Neither potatoes, nor carrots nor rice SELECTIVELY absorb just the salt from liquid. They absorb the liquid with whatever seasoning is dissolved in it.
So you'd achieve the same effect if you dropped a kitchen sponge in the liquid. Or, even easier, if you ladled out some liquid.
Really, the only way to fix it is by dilution.