How to Save Over-Salted Food: Fixing the Kitchen Crisis
Quick take: Dilution, starch absorption, and acid balancing are your three main strategies for rescuing over-salted dishes.
Dilution method: Add more of the unsalted base ingredient. For soup, add more broth or water.
Starch absorption: Halve a raw potato and add it to your dish for 20 minutes, then remove. The starch soaks up excess sodium.
Acid balancing: Lemon juice or vinegar can mask saltiness. Add gradually and taste as you go.
Sugar and sweetness: A tiny pinch of brown sugar can balance extreme saltiness, especially in tomato-based dishes.
Fat absorption: Float a pat of cold butter on top; it collects salt and can be removed.
Prevention tip: Always under-salt and adjust at the end. Salt concentrates during cooking.