Have you ever put too much salt in a sauce, stew, soup or stock?
I did… a lot of times… and I ended up increasing the quantities of the ingredients, changing quality of the recipe, until I discovered this trick.
Put a peeled and quartered raw potato into the recipe.
During the cooking time, the potato will absorb the salt contained in your liquid or semi-liquid recipe. You can put more potatoes, to absorb a large amount of salt. Just remember to remove the potato/s at the end.
Last time, I used this method for the turkey stuffing. Oh it was so salty that I used 2 potatoes, I thought I would throw all away but at the end those tubers saved me!
So long live potatoes! đ
I just made y stuffing and added too much salt, I canât wait to try this tomorrow when I stuff my turkey.
Hi Donna, how was the stuffing? Did it turn good?
My stuffing was so salty. I told my husband about your potatoes peeled and put into the stuffing…we must say it worked like magic! Thank you for your awesome tip!
Tom & Jess
Yes, luckily it works like magic! Thank you Jessica for passing by!
What an interesting trick. I will have to remember this.
You just have to leave the potato in there until it’s fully cooked, because if you discard it too early it won’t work.
Thanks for following my posts! (I’m following yours too)