Over Salted your food?

Over Salted your food?

Ever over salt a dish? I am sure the reason would be that the lid of the shaker came off or some accident like that, or maybe there was too many cooks in the kitchen and they all salted the dish. There is just no way that you would accidently add to much salt I am sure. But, just in case the stars line up to over salt your food, maybe this post will help.

Liquid dish = Add liquid to dilute; or cut a potato into large chunks, peeled of course, and simmer for 15 minutes.

Sauce = the addition of brown sugar, vinegar or a little cream might do the job.

Soup or stew = cook a bit of rice and pureed with unsalted water or broth into a thin paste.

Some words for the wise on using salt, just remember…

Salt pulls juice out of vegetables

MSG (monosodium glutamate), common in Asian dishes, [but if you use this we have to talk], amplifies salt.

DO NOT add salt before whipping egg whites it pulls the moisture out. That is unless you want to increase the whipping time and decrease volume, texture, and stability. If you want to do that – we need to talk.

Salting water for pasta and vegetables – wait until it starts to boil first. Salted water takes more time to boil.

Salted water makes for firmer texture for veggies and pasta too 🙂

Some veggies are naturally high in salt and don’t need much if any when you cook them. You don’t have to fry your head thinking about which ones that might be, I will give you some ideas…Beets, corn, artichokes, carrots, to name a few

Salted warm dishes seem less salted when cold.

Salting meat before cooking under high heat, (think steaks, not ground meat), helps form a nice crust and aids in caramelization of the natural sugars. Use coarse Kosher salt for best results.

DON’T use table salt for cooking, period! It is nasty stuff to start with, but in things like pickling it will darken and effect fermentation. I only use Kosher and Sea salts, except for some specialty salts like canning, or tender quick.

A rule of thumb for using Kosher salt when the recipe calls for table salt – twice as much Kosher salt equals table salt. For example, one teaspoon table salt would be two teaspoons Kosher salt.



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