SC - fruit and olive pressings

[upsxdls@okway.okstate.edu]

     Margali:
     
     One remedy I have used with good success is to peel raw mature potatoes and 
     add them whole or in large chunks to the salty liquid.  Cook until the 
     potatoes are done, then strain out and discard the potatoes (or mash with 
     some cooked turnips, or add to a stew that has not been salted, I'm frugal, 
     too).  
     
     Leanna of Sparrowhaven
     "Who will love a little sparrow?"
     


______________________________ Reply Separator _________________________________
Subject: SC - salt problem 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    6/10/98 5:18 PM


Anybody have any idea on how to use up about 1/2 gallon of unbearably salty 
demi-glace? Our house guest [who seems to suffer insomnia or sleep-cooking] 
decided my nice stock that i left merrily reducing overnight needed the 
seasoning corrected and salted my unsalted stock. I did not know this until 
I tasted it this morning, and got the surprise of my life...he cheerily 
volunteered the info that he tried a bowl of it and it needed a bit of salt 
so he went ahead and added some. GRRR!
So much for my freezer stocking...but i am scotts enough to resist the idea 
of just throwing it away, and when redilluted to stock level, it just 
doesn't cut it. Suggestions, anyone?
margali
     
     
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