Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
tip on removing excess salt from stocks, sauces, soups
and stews
 If
your stock, sauce, soup, stew etc is too salty; add
a peeled potato or potatoes into it, depending on how
salty it is and how much of the stock, sauce, soup or
stew you have.
As
the potato cooks it will absorb a lot of the salt. The
cooked potato can then just be discarded (or used if
really wished). Repeat if necessary
If
it is only a little salty, a little sugar or honey can
be added to counteract it
On
a related issue, If you would like to know how to remove
excess fat from stocks, sauces, soups and stews Click
here
Related
Recipe:
Published
16
July 2001
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