Some of the highest-sodium foods are canned, or restaurant made, soups, reports the Centers for Disease Control and Prevention. Making your own is the best way to keep control over how much salt is added. If you use a store-bought broth as an ingredient in your soup, do invest in the low- or no-sodium options that are available.
This will help manage your sodium intake, and puts you in better control of the salty taste in your recipe. The Dietary Guidelines for Americans recommends Americans consume 2, milligrams of sodium per day, or less. Too much salt in the diet can lead to high blood pressure, stroke and heart disease, explains the Harvard T. Chan School of Public Health. You may also suffer calcium loss as a result of a high-sodium diet. Most Americans consume around 3, milligrams of salt per day — that's about 1.
One batch of overly salty soup won't put your entire diet over the edge when it comes to salt intake , but it may indicate that you have a heavy hand with a saltshaker. Consider alternative seasoning strategies such as fresh herbs, salt-free spices, garlic and pepper for imparting deep and exciting flavor to your soup. Nutrition Cooking and Baking Cooking Basics. Sounds perfect, right? It is, until you take a taste and discover you've added too much salt to the pot, rendering it inedible.
Don't throw away that soup just yet, though. It's easy to fix an over-salted soup. The easiest way to avoid over-salting your soup is to taste it as you go.
Add salt in small increments. Remember, you can always add more if it's not enough. Well, potatoes don't pull salt out of anything. They do absorb water, though—and if that water happens to be salty, they'll absorb salty water. But they're not absorbing salt in particular. Potatoes are amazing, but they're not capable of reverse osmosis. It's more like using a sponge to soak up a spill. So in theory, if you added enough potatoes to absorb all the water in your super-salty sauce, then removed the potatoes and added more water, you'd end up with a sauce that wasn't too salty.
You could've accomplished the same thing by skipping the potatoes altogether and simply adding more water. That's because there's no way to remove salt from something. All you can do is dilute it. Thus the best way to fix an over-salted sauce or soup is to make a bigger batch of whatever it is.
Tomato sauce too salty? Add more crushed tomatoes. Soup too salty? You added more liquid and now it's too thin so, mix a slurry of water and cornstarch in a measuring cup, turn the heat up, stir it in and serve immediately. Typical starches include arrowroot, cornstarch and flour. Arrowroot and cornstarch slurries will produce a transparent thickener where flour will create an opaque thickener. Think of it this way: the clear, transparent sauce you get on your Lemon Chicken at your favorite Asian restaurant is made with cornstarch.
The result is a translucent sauce. The cream gravy you put on your mashed potatoes is white; thickened with flour, which results in an opaque sauce. Same goes for brown gravy or sauces. A pinch of sugar may minimize saltiness of a dish, but note that high levels of sugar will prevent thickening.
Adding an acid vinegar, lemon, wine to an over-salted dish acts the same way sugar does in that a little may adjust the salt, but too much acid will prevent thickening. Add acids at the end of the cooking period to avoid coagulation of any dairy products. Many a cook has been advised that adding a peeled, sliced potato to an over-salty soup or stew reduces the salt.
However, the potato actually absorbs more water than it reduces salt. If you add raw potatoes to a high-sodium dish, the result is a big glob of salty mush because the raw potato extracts more liquid than it absorbs sodium.
Thank you - this will save my boiler load of ham soup - the bacon bones must have been very salty. Thanks once again.
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