S alted soup. What to do and how to save lunch?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If the soup is too s alty, what to do in this case? With a probability of 99%, you have s alted dishes at least once in your life. And most often it happened with soup. No, you can overs alt absolutely anything, from pancake dough to meringue. So what if the so-called cakes made from beaten egg whites. There is an opinion that s alted proteins are best whipped. And besides, have you ever had to grab a sugar bowl instead of a s alt shaker in a hurry? If you fundamentally store sugar and s alt on different shelves in the kitchen, then honor and praise be to you. And even then, no one can guarantee you that one far from perfect day you will be mistaken, and … but let's not talk about sad things. The hypothetical confusion of sugar and s alt is not at all the topic of our conversation today.

And we are talking about how to save s alted soup. It doesn't matter why he was like that. You yourself s alted it, or one of the assistants decided to season the boiling broth, did your hand with the s alt shaker tremble. All this doesn't matter. Outcome one -overs alted soup. What to do?

The first thought that comes to anyone's mind is to sweeten it. In fact: we cool the hot dish, heat the cold one, and the excess of s alt should mask the sugar. Don't be too quick to laugh. Actually, this makes sense. Of course, this does not mean that you need to grab a sugar bowl and start throwing handfuls of its contents into the pan. Everything is much more complicated. First of all, sand will not help us, we need lump sugar. We take refined sugar, put it in a ladle and lower it into the broth. As soon as it begins to dissolve, we immediately remove the ladle and throw the half-melted piece into the trash.

It is recommended to do this until the dish becomes edible. The riskiness of this method is immediately clear. The slightest oversight, and instead of a very s alty soup, you get an incomprehensible bittersweet brew.

Therefore, we will not immediately resort to this method, leaving it as a last resort. In the meantime, let's try less radical and safer methods.

So it is. You tried to cook the first dish, but did not calculate the dosage of s alt. And as a result, your soup is too s alty. What to do? If you were preparing a fairly thick dish, for example, borscht, then you can safely add a little water to it. Just don't pour it straight from the tap or bottle. The water must be hot, otherwise the taste and appearance of the dish will be spoiled. Boil the kettle and dilute your concoction with hot water.

If you don't want to make the first course too muchliquid, then take a piece of gauze or just a white cloth and pour some rice on it. A tablespoon will be enough. Tie the fabric in a knot and place this bag in a pot of simmering soup. Rice absorbs s alt very well. It is enough to boil it for only 10 minutes, and the salinity of the broth will decrease.

And what if you overs alted the soup, and there is not a single gram of rice in the house? You can take an ordinary chicken egg, beat it and pour it into a boiling broth in a thin stream. After the protein has absorbed the excess s alt and hardened, it is simply removed from the pan.

No eggs, no rice, and too s alty soup: what to do? Look for flour or potatoes. Potatoes can be simply peeled and put in the pan whole. Let it boil in your brine. She will also absorb s alt, and then you can cook something out of it. And with flour you need to do the same as with rice. That is, put in a bag and boil for ten minutes. True, after this your soup will not be transparent, but there's nothing to be done about it.