SC - salt problem
upsxdls at okway.okstate.edu
upsxdls at okway.okstate.edu
Thu Jun 11 11:09:17 PDT 1998
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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