Sent by Rosanna
Editor: Add a potato at the end of the cooking and then remove it. It will absorb a part of the salt in the sauce or soup. Add cream if your recipe allows it, or lengthen the sauce with water and remove one third of the volume. You’ll have some sauce left for the next day, but your dish won’t be salty anymore. For more tips to reduce the amount of salt in to a dish, I enjoin you to read this article.
Readers, do you have any good turnarounds for a dish that turned too salty?