I have a pot of chili simmering now, but it seems SALTY to me!! Do you think that the saltiness will subside after it simmers
I have a pot of chili simmering now, but it seems SALTY to me!! Do you think that the saltiness will subside after it simmers for a few hours? Any fixes for this? I suppose I could brown some more beef and add it to the pot along with some H20? Thanks. =)
Been there, done that more than once. I have never had success with the “potato fix”. If you try it, cut the potato into large enough chunks to be easily seen and fished out before they get soft. The only fix that has worked for me is to remove as much of the liquid in there as you can, and add unsalted tomatoes or tomato paste and some water. Best of luck to you. Just a little history: The last time I had an issue with salt involved the evil deviled egg. After working 10 hours, I came home and boiled 3 dozen eggs, peeled (just imagine how much fun I had doing that) and halved them and arranged them on leaf-lined platters. Then I addressed the yolks in the huge stainless steel bowl. They were so beautiful- a nice sunny yellow. So I did the inevitable and oversalted them to the point that my lips stuck together when I tasted it the second time (just to make sure it was as ruined as I thought it was the first time). I had an open house party to get them to, but knew that the only way to deal with the problem was to call and cancel at the last minute, then get the trash out of the kitchen and into the outdoor bin. Three dozen egg shells, 36 halves of eggs and their mayonnaised, seasoned and mustarded yolks don’t smell like peonies. I could have done a Fabreeze commercial in my kitchen. The Fabreeze would have lost. So, anyway, just be happy that yours can be fixed. Have a good night.