We’ve all been there: you’re cooking a stew, soup, or rice… and you accidentally add too much salt. The first thing many people do is add water, but that only dilutes the flavors and ruins the texture of the dish.
The real solution? Use an ingredient that balances the flavor without ruining the recipe. Here’s how.
The trick: Add a peeled raw potato.
The potato absorbs the excess salt without significantly altering the flavor of the dish.
How to do it:
Peel a raw potato.
Add it whole (or in halves) to the stew or soup.
Let it cook for 15 to 20 minutes.
Remove it before serving.
Extra tip: If the dish is still too salty, you can repeat the process with another potato.
Other effective solutions
See continuation on the next page
