Picture this: you’ve spent the afternoon carefully preparing a stew, and everything is set for a wonderful dinner with friends and family. As you taste the stew before serving, you discover it’s saltier than expected. Whether you over-seasoned, used salted instead of unsalted butter, or picked the wrong kind of salt, there are ways to salvage your meal. Here are some techniques to reduce the saltiness and tips to help you avoid this issue in the future:
Dilute with Liquid
If your soup or stew is too salty, you can dilute it by adding cold water and bringing it back to a simmer. Add a little water at a time, tasting as you go, until the saltiness is reduced. Be aware that this method may also dilute other seasonings, so you might need to adjust the flavor afterward.
Increase the Volume
Chef Antonio Mora from Tiny’s in Hamden, New York, suggests that if the dish is too salty, you can try adding more ingredients to balance it out. For soups or stews, adding starchy ingredients like noodles, grains, or potatoes can help absorb some of the salt. Adding vegetables or low-sodium canned beans can also help reduce the overall saltiness. If you’re concerned about food waste, you can freeze any leftovers.
Use a Potato (with Caution)
An old trick suggests adding a whole, unpeeled raw potato to your dish to absorb some of the salt. While this method may have a mild effect, it’s not always very effective. If you’re desperate, you can try this trick, but it might be more helpful to use diced potatoes, as mentioned earlier, to help balance the flavors.
Add Acid
Adding acidity can help counteract saltiness. A squeeze of lemon juice, lime juice, or a spoonful of vinegar can reduce the perception of saltiness. Depending on your recipe, you might also use tomato-based products like tomato paste or canned tomatoes for their acidity. Distilled white vinegar or other mild vinegars, like apple cider or Champagne vinegar, can work well without overpowering the dish. Avoid balsamic vinegar or other strong-flavored vinegars, as they might alter the dish’s flavor profile.
Add Dairy
Incorporating dairy can help counteract the saltiness in a dish. The fat in dairy products coats your mouth and can mitigate the salty taste. Heavy cream and milk are effective choices, but alternatives like sour cream, cream cheese, unsalted butter, or yogurt can also work. Non-dairy options such as oat, almond, or soy milk are suitable substitutes.
Sweeten the Dish
A touch of sweetness can balance out saltiness. While it’s common to use sugar to counteract acidity in dishes like tomato sauce or barbecue sauce, it can also help reduce saltiness. Start with a small amount—about a teaspoon—and adjust as needed. Besides granulated sugar, you can use brown sugar, honey, or maple syrup.
Tips to Avoid Oversalting
Season Gradually
To achieve well-seasoned food, it’s best to add salt in stages throughout the cooking process rather than all at once. This method helps enhance the flavors without overwhelming the dish with salt. By seasoning at different stages, you ensure a balanced flavor profile.
Taste as You Cook
Regularly tasting your food as you cook is crucial. This allows you to adjust not only the salt level but also other seasonings, ensuring the final dish is well-balanced.
Consider Ingredient Saltiness
Be aware that some ingredients, such as soy sauce, aged cheeses, olives, capers, and miso paste, contribute their own saltiness. Use these ingredients sparingly and balance their flavors with acidic components when necessary.
Measure Salt Carefully
To avoid adding too much salt, measure it separately before adding it to your dish. This helps prevent accidental oversalting.
Reduce Salt in Store-Bought Ingredients
Before cooking, rinse and drain canned goods like beans to lower their sodium content. Similarly, rinse cured meats or salt cod to remove excess salt. Opt for low-sodium options like soy sauce or unsalted broth to have more control over seasoning.
Use the Right Type of Salt
Follow your recipe’s recommendations for salt type. Kosher salt is often preferred for its coarse texture and uniformity, but its saltiness can vary by brand. For accuracy, refer to the specific brand mentioned in the recipe or a trusted source for conversions. Table salt (iodized salt) is saltier by volume than kosher salt and can make dishes overly salty if used in the same amount. Some sea salts are also saltier than kosher salt, so adjust quantities accordingly.