SC - salt problem

[rudin at okway.okstate.edu]

     I don't suppose the old trick of putting a potato into the stock would 
     help?
     
     Mercedes


______________________________ 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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