Help let me save this, resorting to pineapple tidbits.!!! (ingredients, freeze, sausage)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Making hubby's jambalaya and for what ever, not even seasoning it is salty, of course I have made this tons of times, but this sausage is WAAAAAY to salty and now the meat portion has it.
Ugggggghhhhhhhhh!
Freaking out because now I have to either start over or fix it, hubby's office loves my cooking and he takes pride over my cooking. Breathe, breathe... What do I do? Knowing that it is the normal sausage I get from publix but it is a bad batch or did I do something wrongź.
How can I fix this without starting over... Or do I have any choice?
This sounds drastic, but is it a big enough quantity you could remove a cup or so then replace that with a cup of water? Or even add more rice with the additional water?
It is enough for 20 people, and right now I just added another cup of rice and it's water portion to help it.
If I have to start all over it will be another three hour process since I make it from scratch other then the sausage.
My intuitive brain is telling me to add the pineapple tidbits to balance it and be a counter to the smoked ham. My logical brain is saying it is NOT jambalaya!!!
But the crazy part of me will save a little bit just for THAT crazy.
Making hubby's jambalaya and for what ever, not even seasoning it is salty, of course I have made this tons of times, but this sausage is WAAAAAY to salty and now the meat portion has it.
Ugggggghhhhhhhhh!
Freaking out because now I have to either start over or fix it, hubby's office loves my cooking and he takes pride over my cooking. Breathe, breathe... What do I do? Knowing that it is the normal sausage I get from publix but it is a bad batch or did I do something wrongź.
How can I fix this without starting over... Or do I have any choice?
Help please.
I have been told that a little sugar will offset saltiness. I have never tried it though.
Are you sure it's too salty? I have always thought that Cajun cooking was very salty. You could just make a double batch and NOT put any more sausage in - put in some chicken breasts instead to fill it out.
The potatoes don't absorb salt, they simply add bulk and dilute its effects.
I'd say try to double up all the ingredients but for the sausage and just freeze the excess for another day.
Yeah just added more rice for it.... I really don't want to make this again.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
