2006-12-26 00:13:57 · 4 answers · asked by BEVERLY B 1 in Food & Drink ➔ Cooking & Recipes
Peel and slice a potato and place in the pot. The potato will absorb, not just mask, the saltiness. Then just remove the potao slices and discard. Repeat if needed.
2006-12-26 00:37:21 · answer #1 · answered by Gnometomes 4 · 0⤊ 0⤋
I've heard about the sliced potato added to the gravy You can avoid this step if you use a lower salt broth from a soup base rather than using bouillon or canned broth. The canned broth always has a metallic taste even when it is the "lower" salt variety. L. B. Jamison's is what I use for sauces or gravies.
2006-12-26 01:09:19 · answer #2 · answered by lyyman 5 · 0⤊ 0⤋
Put it in a pot with abt 4 tablespoons water and half an onion (unsliced) and simmer for abt 6 mins til it thickens again
The sweetness in the onion balances out the excess salt
2006-12-26 00:15:39 · answer #3 · answered by PeTiTe_Mummy 4 · 0⤊ 0⤋
START ALL OVER AGAIN
when you cook and you make a mistake Think
would I like to eat this this ways NOOOOOOOOOOOOOOOO
so do it right
and if you have to start over then do it
2006-12-26 01:36:33 · answer #4 · answered by matzaballboy 4 · 0⤊ 2⤋