what can neutralise salt in a casserole?

Question

I have put a different stock into my casserole and it tastes too salty, how do I neutralise it?

Answer 1

Sugar but not to much.Put in a little at a time and keep tasting until you are satisfied with the taste

Answer 2

In all honesty you can't.

Putting a sliced potato in is the classic/old wives tale. Not guaranteed to work, but might.

Works on the basis that the potato will absorb the salt. You then obviously remove the potato.

Salt is the one thing you really can't take out once added - and adding sugar is a big no no and has no effect on the salinity.

Adding more of a new unsalted casserole would have the effect of diluting it but it all depends on how far gone the original is.

Best advice? Bin it and start again.

Answer 3

add a peeled potato - it will take the saltiness out for you

but remove the potato and dont eat it


the following is from - http://www.hintsandthings.com/spareroom/survival.htm -
If you have added too much salt to your casserole, stew, soup or curry, don’t throw it out and starve - peel a potato, cut into medium size pieces and add to the casserole. Simmer and when the potato is soft lift carefully out.

Other ways to disguise saltiness is by adding a small can of tomatoes, or a dash of sweet sherry or a little plain yoghurt, whichever is most suitable for the particular dish involved.

hope you saved it!!

Answer 4

Add some potato, diced or sliced, that will absorb some of the salt, or add a little sugar, not too much though or the casserole will be sweet. Perhaps a combination of the two.

Answer 5

Peel 2 or 3 potatoes and put them in the casserole. They will absorb the salt, and can then be disposed of.

Answer 6

Adding tomatos will greatly reduce the salt without negatively affecting the taste. Add some tomato paste or crushed/tomatos to the casserole. Even diced fresh tomatos will work if the other ingredients arent at hand.

Answer 7

Apparently if you have over-salted the casserole, you add a whole potato which tends to absorb he extra salt- and then at the end of the cooking you fish it out and discard it! Try it it works!!

Answer 8

Peel a potatoe, cut into quarters and add it to the stew. Fish it out when its cooked, and it should have absorbed some of the saltiness. Hope that helps!

Answer 9

rather than a potato, if you put in a slice of white bread for a few minutes that will absorb some of the salt. though obviously don't let the bread get too mushy that it breaks up into bits. this won't work though if you were making a gluten/wheat free dish. worked for me with soup i over salted.

Answer 10

You can add a potato into it. Also, you can just add more of whatever the casserole is made of.