Note to the hostess: what to do if you overs alted the soup?

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

Probably, every housewife in her life had to deal with the solution of such an unpleasant and often unexpected problem: what to do if you overs alted the soup?

You don't have to be clumsy to overs alt your food. It is enough to change the type of s alt, for example, instead of the usual coarse grinding, use fine-grained s alt. You can easily make a mistake with the amount of s alt if you use s alt with various additives or sea s alt. These types initially seem less s alty, but this will change when the s alt dissolves into the finished dish.

Again, hot soup seems less s alty, and the temptation is great to improve its taste. But when the food cools down a bit, the hostess will have an unpleasant surprise - she overs alted the soup. And it happens that the hostess’s fault is not at all, but the soup still gives the impression of being overs alted, because they don’t argue about tastes. Perhaps guests prefer less s alty dishes, and the problem of overs alting will still have to be addressed.

In the old days, this trouble meant a mandatory quarrel. After all, overs alting is not only spoiled food, but also the transfer of expensive s alt. Now everything is not so critical, especially since ways to deal with this grief have already been developed.

What to do if you overs alted the soup? The most important thing is not to panic. It happens. There are several ways to gently and discreetly solve this problem.

Firstly, if the recipe allows, you can add liquid. A glass of water often solves the problem if the hostess did not s alt the food too much. The soup, of course, will be less thick, but this is not at all a synonym for the word “worse”. You may even discover a new recipe for a familiar dish.

Another option for what to do if you overs alted the soup is to add … sugar. Indeed, the sweet taste neutralizes the s alty. It is not necessary to pour sugar into the soup - just put a piece in a ladle, dip it into the soup and wait until it falls apart. After that, you need to chat a little with a ladle in the soup and extract the sugar. Try it. Often this action not only neutralizes the s alt, but also adds spice to the soup as a whole.

You can solve the problem by adding raw potatoes. If the recipe involves the presence of potatoes, then it can be added already cut into slices. Potatoes cook quickly and take away excess salinity well. If the presence of potatoes is not planned in your dish, then you can omit a whole potato, one or two, let them boil and then carefully remove them.

White bread crumb is excellent for picking up excess s alt. It must be put in a gauze bag and lowered into the soup, and boil a little. Soaked bread, of course, must be removed without untying the bag. Instead of crumb, you can put rice. Both raw rice and boiled rice are suitable, but,of course, uns alted. It cooks a little longer, but the effect of its use is stronger. Rice perfectly eliminates overs alting, and, moreover, it becomes a ready-made dish. Rice will take not only s alt, but also some of the broth and spices.

Some advise to use flour instead of rice and crumb. This will also remove excess s alt, but then the transparency of the soup will also disappear.

As you can see, in the arsenal of the hostess there are quite a few decisions on what to do if you overs alted the soup. But still, let's repeat. The main thing is not to panic or despair.