lord_seagrave Posted June 7, 2015 Report Share Posted June 7, 2015 As it says, really. The bacon I bought was incredibly salty, and my resulting chicken stew is very salty indeed. Any tips for making it more palatable? LS Quote Link to comment Share on other sites More sharing options...
sitsinhedges Posted June 7, 2015 Report Share Posted June 7, 2015 Sack the cook, bin it and start again What are you putting bacon in a chicken stew for anyway? Quote Link to comment Share on other sites More sharing options...
aris Posted June 7, 2015 Report Share Posted June 7, 2015 Bacon makes everything taste better. Quote Link to comment Share on other sites More sharing options...
daveboy Posted June 7, 2015 Report Share Posted June 7, 2015 (edited) Slice a raw potato and add it to the over-salted sauce. As it cooks it'll draw in the salty liquid. You may need to add more liquids to keep the sauce from drying out. I've noticed that adding parsley to a dish that's too salty works wonders.(If you like parsley) Edited June 7, 2015 by daveboy Quote Link to comment Share on other sites More sharing options...
woody walloper Posted June 7, 2015 Report Share Posted June 7, 2015 give it to the tin lids, go out for a curry. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted June 7, 2015 Author Report Share Posted June 7, 2015 Bacon makes everything taste better. This. Oh my goodness this. No parsley to hand, and there're already spuds in there. I will make a shedload of plain rice and see if that will mellow things out. LS Quote Link to comment Share on other sites More sharing options...
magman Posted June 7, 2015 Report Share Posted June 7, 2015 (edited) plenty of chilli should do it Edited June 7, 2015 by magman Quote Link to comment Share on other sites More sharing options...
Billy. Posted June 8, 2015 Report Share Posted June 8, 2015 Add sugar. Quote Link to comment Share on other sites More sharing options...
Pigeon Paul Posted June 8, 2015 Report Share Posted June 8, 2015 Slice a raw potato and add it to the over-salted sauce. As it cooks it'll draw in the salty liquid. You may need to add more liquids to keep the sauce from drying out. I've noticed that adding parsley to a dish that's too salty works wonders.(If you like parsley) Plus one! Used this method before and it worked brilliantly. Quote Link to comment Share on other sites More sharing options...
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