How to fix a dish that is too salty
Most of us have experienced that moment of dread when we realize the nice meal we prepared for family & friends is way too salty. Whether we were distracted and added the salt twice or misjudged the size of our “pinch” or the lid fell off the shaker – the result is disappointing. Thankfully, there are ways to fix the dish so the soup, stew, sauce or veggies can still make it to the table.
♦ Add something acidic
Adding lemon juice, vinegar or a tomato product will not reduce the sodium level of your dish; however, it can neutralize its saltiness. Start with a small amount and stir well to combine. Taste the dish and add a little more if need be.
Keep the flavor profile of the dish in mind when choosing an acidic ingredient. For instance, if you over-salted your carnitas, lime juice would be a better choice than balsamic vinegar to neutralize the saltiness. If you have doubts, go for a neutral-tasting ingredient such as rice vinegar or white wine vinegar, which are compatible with a wide variety of dishes.
♦ Add something sweet
When dealing with a sauce or stir-fry that’s too briny, it can be counteracted by adding a bit of sweetness. Adding a distinctive caramel-y flavor to the dish may work well. In this case, opt for brown sugar or maple syrup. Go with a bit a granulated sugar if you want a more neutral sweetness.
♦ Add dairy
You can trick your palate by adding a creamy dairy product which will coat your mouth. For a dish that needs to simmer a bit longer, a good choice would be heavy cream, half-and-half, or a bit of butter. If you decide to use sour cream or a piece of cream cheese, prevent them from breaking by adding it at the end — after you have taken it off the heat.
♦ Dilute, or add bulk to the dish
Another option is to actually reduce the ratio of sodium per portion by diluting the dish with a bit of salt-free liquid or by adding more of other ingredients already featured in the dish such as vegetables, pasta or meat.
♦ Add raw potato
Some recommend adding a peeled and diced raw potato to a simmering pot of soup or stew that is too salty. The theory is that the potato will absorb some of the salt as it cooks. Although there is some merit to this legend, the potato is so starchy that it actually absorbs the liquid and will have a very subtle effect on final salt level of the dish. There is no harm in adding a potato to your soup or stew; however the extra liquid you will have to add to replace the amount absorbed by the potato is likely more helpful in reducing the saltiness than the potato itself.
Tips to prevent adding too much salt during meal preparation
It’s obviously easier to add more salt, or any seasoning for that matter, than to take it out. Here are a few suggestions to help prevent over-seasoning.
♦ Season in layers
Enhance each layer of flavor you’re building by seasoning in stages. For example, when sautéing onions for your favorite dish, add small pinches of salt before moving to the next step.
♦ Keep hidden sodium in mind
Products such as broth, beans, and tomato products often contain a lot of salt, allowing you less control over how your dish will taste. When purchasing these items, opt for those advertised as lower in sodium.
♦ Taste as you go
It’s very important to taste your food at multiple points while cooking — don’t wait until the dish is done. Following the above tips will allow you to assess the seasoning level and either pull back a bit or add more seasoning at various points during cooking. And remember, it’s always better to err on the side of caution and opt for less salt rather than more. More salt can be added at the time of serving.
♦ Pick a salt and stick with it
There are many types of salt to choose from: table salt, kosher salt, sea salt, flakey salt, and more. They not only vary in flake size but their flavor varies as well. For example, because table is dense, it is twice as salty as kosher salt. Something to keep in mind when cooking — if your recipe calls for kosher salt and all you have on hand is table salt, reduce the quantity to ensure your dish will not be too salty.
If you find a type of salt you’re comfortable with, stick with it. You are more likely to know exactly how much “a pinch” or ½ teaspoon will affect your dish once you become familiar the salt’s characteristics. Kosher salt appears to be a favorite of many professional chefs because the coarser flakes are easier to grip and it dissolves quickly.
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