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/ck/ - Food & Cooking

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File: 303 KB, 1200x1200, Slow-Cooker-Beef-Stew_EXPS_HSC19_21539_B07_09_3b-1.jpg [View same] [iqdb] [saucenao] [google]
14075205 No.14075205 [Reply] [Original]

Alright so I used full salt beef broth instead of no salt by accident in my beef stew and it's quite a bit too salty. I'm serving with mash so that should help but it's still too salty. Any way to salvage this?

>> No.14075219

add water. salt will diffuse into the water then you can remove it and discard

>> No.14075228

>>14075219
What? How do you remove the water? It'll be mixed in with the stock?
>inb4 reduce it
The stock will be just as salty as before.

>> No.14075233

>>14075228
>remove 1 cup of salty broth
>replace with 1 cup of water
>you now have less salty stew

>> No.14075240

>>14075228
pour a litre of oil into the stew which will displace the water. then tilt the pan and hold a ladle against the inner side to pour out the displaced water.

>> No.14075242

>>14075228
Not him but just add more water and discard the excess if you don't want it you retard.

>> No.14075245

Get a large potatoe cut it up into quarters and throw that in on a low simmer. The potato will absorb any extra salt

>> No.14075485

>>14075205
Throw some ice cubes in there

>> No.14077057
File: 347 KB, 1280x720, image.jpg [View same] [iqdb] [saucenao] [google]
14077057

>>14075205
crystalize the salt out of the solution

>> No.14077070

>>14075245
This. Potatoes suck up salt like fucking sponges.

>> No.14077115

>>14075205
Sour cream.

>> No.14077119

>>14075205
>>14075228
lel retard --->>14075233

>> No.14077201

>>14075205
remove some liquid and store for later use. top up with water

>> No.14077500

>>14075205
add cream

>> No.14077520
File: 82 KB, 1280x720, potatoes.jpg [View same] [iqdb] [saucenao] [google]
14077520

The miracle spud comes to the rescue yet again.

>> No.14077528

>>14077070
Sponges don't absorb salt. They absorb liquids. Liquid sodium is very dangerous.

>> No.14077557

>>14075205
Christ almighty. Add sugar and vinegar to balance out the flavors.

>> No.14077578

>>14075205
make a second batch completely without salt then combine the two

>> No.14077614

>>14077557
I wouldn't add sugar, it would be a bad balance...vinegar and potatoes or rice would do the job.

>> No.14078090

>>14077119
That also removes all the flavor, genius

>> No.14078565

>>14075205
Throw in some potatoes so they absorb the salt excess

>> No.14078626

>>14075205
Add no sodium beef broth or veggie broth

>> No.14078789

>>14077614
Sugar is the opposite of salt and salt is the opposite of vinegar and vinegar is the opposite of salt + sugar.

>> No.14078870

Add carrots

>> No.14079056

>>14077528
Maybe stop being a cheeky little bastard, buh.

>> No.14079466

>>14075205
Add more water, another potato, and some parsley

>> No.14080289

>>14075205
Aside from adding the potato inside the stew like the other anons are suggesting, you could serve the mash with absolutely no salt and it would balance out in the mouth. That's what I do when something comes out salty for me

>> No.14080927

>>14078090
then add more salt retard