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Is there a way to decrease saltiness?

8 years ago

I'm making chicken and dumplings. I used Penzey's chicken soup base instead of boullion (first time using the Penzey's chicken base) and now it tastes extremely salty. I haven't yet added carrots or made the dumplings. Is there anything I can do to neutralize the saltiness? All I can think of is to pour out some of the liquid and then add water.

Any advice is appreciated.

Featured Answer

User

8 years ago

Dilution is the only way to correct the problem.

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Comments (6)

sheilajoyce_gw
8 years ago
I read a hint about making soups less salty: add a diced potato.
ditnc thanked sheilajoyce_gw
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sleevendog (5a NY 6aNYC NL CA)
8 years ago
Easy mistake especially when try out something new like you did.

Probably too late if for tonight....but i would ladle out at least half the broth right away and replace with water. Bring back up the heat and taste for any needed seasonings. (something without salt). Something acidic like lemon and vinegar along with something sweet...like a tsp of honey or maple syrup. Acid and sweet will balance out some salt.

I've heard but not needed to try the potato method. Not sure if it could really absorb much salt but worth a try as well. Just scoop them out before they fully cook and break down.

In the future start checking labels. If salt is one of the first two or three listed ingredients, it is bulked with lots of salt. Salt is cheap so that is the trick used to keep the price down in seasoning blends and just about everything. Also try and stock in your pantry some no-sodium or low sodium boxed or canned broths. Or a dehydrated one that is low sodium.

Even better is to learn to make your own stock and have it always on hand in your freezer. (i last bought a boxed organic chicken and a veg stock about 5 yrs ago when i was running out of mine during a holiday...just in case) Still in my pantry ending up not needing it.
jakkom
8 years ago
I tried the potato tip once and it didn't work for me at all, but YMMV. A bit of dilution helps, as does a VERY small amount of sugar.

I personally find acid accentuates salt, at least in what I cook, so that tip doesn't work for me, alas.
lindac92
8 years ago
"They" say that the potato trick doesn't work....but if you put some diced potatoes in salty broth and cook a whole, then strain them out. The potatoes are salty. If they didn't remove some of the salt from the broth....where did the salt in the potatoes come from?
But I suspect that the salt absorbed by the potatoes is a very small amount and not enough to correct the salty broth.
I would add a lot of water and a couple of chicken wings and simmer for about 40 minutes. Remove the chicken and finish your recipe.
annie1992
8 years ago
Like others, I think dilution is your only real remedy. I've tried the potato trick, but it didn't make a noticeable difference, at least to my taste. Add more water until the broth is to your taste, then proceed with the recipe.

Annie

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