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Any starchy product will absorb the salt. It works better with a dried protect because as it absorbs water, there is that movement in the solution, the stew, to equalize the salt so the stew becomes less salty and the dried product becomes more salty. Obviously, the product added has to have no salt or very little salt.
Of course, it depends how much salt you over added. If it is severe, You can add a potato and noodles and when they have absorbed the liquid, let stand, remove them, discard and add more. Then add new ones with more water and eventually the salt will diminish. You can also drain the liquid from the stew and start the stew with a newer base of liquid and re-add your solid. Or, throw it all out and make some more.
I have found when I make soups with rice or pasta. If I have leftovers, it just needs a little more salt as the salty taste is diminished.
Any starchy product will absorb the salt. It works better with a dried protect because as it absorbs water, there is that movement in the solution, the stew, to equalize the salt so the stew becomes less salty and the dried product becomes more salty. Obviously, the product added has to have no salt or very little salt.
Of course, it depends how much salt you over added. If it is severe, You can add a potato and noodles and when they have absorbed the liquid, let stand, remove them, discard and add more. Then add new ones with more water and eventually the salt will diminish. You can also drain the liquid from the stew and start the stew with a newer base of liquid and re-add your solid. Or, throw it all out and make some more.
I have found when I make soups with rice or pasta. If I have leftovers, it just needs a little more salt as the salty taste is diminished.
Livecontent
Yes I'm adding the extra large egg noodles tomorrow .
A soup/stew should be lightly salted until it has reached final reduction - that's when you make sure it has the desired amount of salt. It's easier to add salt than remove it.
Wow six people don't know , wait till mothertothree comes on, she'll know ..I think
:P I missed this thread! It depends on what type of beef stew. If it was a guinness beef stew, I add a touch of honey or brown sugar. It combats the bitterness of guinness and salt. If a red wine based stew, I would perhaps put it on high and add a touch more red wine. Or use water/cornstarch to thicken it which will also dilute it a bit. Or just plain add a touch of water. Noodles will absorb much of the salt as well as you thought.
:P I missed this thread! It depends on what type of beef stew. If it was a guinness beef stew, I add a touch of honey or brown sugar. It combats the bitterness of guinness and salt. If a red wine based stew, I would perhaps put it on high and add a touch more red wine. Or use water/cornstarch to thicken it which will also dilute it a bit. Or just plain add a touch of water. Noodles will absorb much of the salt as well as you thought.
Hope it's tasty for you.
It called for red wine didnt have any in, been in fridge overnight and doesn't taste too salty now ? Yes I think the buttered noodles will take care of it if I don't salt them too much when boiling .
My sister does all her stews in a pressure cooker, those s I'm a little afraid of.
It called for red wine didnt have any in, been in fridge overnight and doesn't taste too salty now ? Yes I think the buttered noodles will take care of it if I don't salt them too much when boiling .
My sister does all her stews in a pressure cooker, those s I'm a little afraid of.
NO....NO....to absorb the salt cook the noodles in the stew. Do not add pre-cooked salted noodles. Also, wine expands the flavor of an dish and will extend the feeling of oversalting.
Livecontent
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