Timeline for How much potato to add to reduce saltiness
Current License: CC BY-SA 4.0
13 events
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| Jan 22, 2022 at 0:05 | history | tweeted | twitter.com/StackCooking/status/1484678485251657731 | ||
| Jan 21, 2022 at 13:18 | comment | added | J... | A teaspoon of salt adds 2300mg of sodium. Add up all the salt you added to the dish, plus any additional sodium from any packaged sauces, preserves, seasonings, etc, that you added, and the total mg of sodium should be about equal to the number of calories in the whole dish. If there's too much sodium, add unsalted calories to the dish to make the numbers balance - now it's food and not a condiment. A teaspoon of salt is enough to salt about 3kg, or just over 6lbs of potatoes. Consider adding some fats, because that's a LOT of salt to fix. | |
| Jan 21, 2022 at 10:31 | comment | added | Honza Zidek | As your actual problem was to fix a meal which is too salty, I use a different approach. I add 0.5 cream (10-12% fat) and a little of (roasted) fine wheat flour. You get more sauce. And the rabbit meat is very well compatible with the cream sauce :) | |
| Jan 20, 2022 at 21:57 | history | became hot network question | |||
| Jan 20, 2022 at 16:13 | vote | accept | Nav | ||
| Jan 20, 2022 at 16:05 | answer | added | AMtwo | timeline score: 13 | |
| Jan 20, 2022 at 16:04 | comment | added | Joe | When it’s really over salted, I’d almost be inclined to serve the curry without the gravy/sauce part, and then cooking quite a few potatoes in it to make a whole new dish. (Although, there’s also a point where you sometimes have to just toss it entirely). I personally don’t use any salt in my curries, but I occasionally use canned tomato products which have salt in them) | |
| Jan 20, 2022 at 14:57 | comment | added | Nav | I assumed the potato would absorb some salt. I had marinated the meat with curd (to which I added 3/4th teaspoon salt). The curry was made with onion, ginger, garlic, garam masala, a medium size tomato, (I think) one and a half teaspoons of salt and quarter cup water. | |
| Jan 20, 2022 at 14:54 | comment | added | Chris H | @moscafj I agree about the lack of precision, but there's still room for considering how long to cook, how much to add, and whether to remove the potato afterwards (wasteful but I've seen it recommended) | |
| Jan 20, 2022 at 14:46 | comment | added | moscafj | I am not sure you will be able to arrive at the precise answer you are looking for. The salt is not going anywhere. You are just attempting to dilute the concentration with (in this case) potato, but any salt-free additions will reduce the concentration. As you point out, personal preference (and individual taste perception) is also at play here. I'm not sure you can be more precise than add and taste. | |
| Jan 20, 2022 at 14:20 | comment | added | Chris H | Was there much veg in the curry already, or just meat, salt, liquid (what?) & spices (also separate spices or a mix/prepared sauce that includes more salt)? How much salt did you add in total? (For me, just the 1tsp you mention would be at least 0.75tsp too much in a home made curry, but I use very little indeed; for others that might be only 20% too much) | |
| Jan 20, 2022 at 14:09 | history | edited | Nav | CC BY-SA 4.0 |
added 140 characters in body
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| Jan 20, 2022 at 13:56 | history | asked | Nav | CC BY-SA 4.0 |