Cooked Taco Beef Is to Salty
How to compensate for too much salt?
I decided to try Alton Brown's taco seasoning recipe, and holy hell. He should change his name to Salton Brown. I should have used half or less as much salt as indicated. So now I have a large amount of meat that is too disgustingly salty to eat as it is, but I am not all that eager to throw it out. Is there anything I can do to balance it out?
Log in or sign up to leave a comment
level 1
The textbook method and only thing that works is to make an additional batch with no salt and combine the two batches.
level 1
Also, in the future, pay attention to the type of salt that he is using.
level 2
Is there a rule of thumb when the recipe calls for kosher and you only have normal salt or vice versa?
level 2
Additionally - when following recipes, most of the measurements are only guidelines (unless you are baking - then follow to a T). When you're cooking, always add some salt, and taste. If it needs more, add some.
level 1
I've personally used this mix many times. While it may not be my favorite, it certainly doesn't have too much salt.
Are you sure you didn't use 2T instead of 2t? We've all been there at least once (or more.)
BTW...Salton Brown... definitely worth a sensible chuckle.
level 1
Some sweetness can also take off the edge. honey or brown sugar can work, but be careful sweetness doesnt start to dominate.
level 1
Using a potato is a myth. The potato will absorb some salt, but it will also absorb moisture, thus not altering (much) the salinity of the main dish. I would concede a very small improvement, but not much.
level 1
Keep in mind that while you're cooking, if something looks like a lot of salt, have the brain power to say, "wow that's a lot of salt I'm gonna use less."
level 1
Drink beer while eating, problem solved :D
But seriously, lime juice seems to cut the saltiness in stuff for me (though the food you put it in obviously has to 'go ok' with lime). Taco meat will probably still taste quite good with some lime juice in it, might be worth a try.
level 1
A common Asian method is to add sugar. This will mellow out the saltiness.
level 1
You've learned an important lesson in cooking. You can always add more of a seasoning, but you cannot take out. Therefore, you should always be seasoning and tasting until you get to where you want to be.
level 1
I love "Salton" Brown's (I love this!) taco seasoning recipe for this very reason. Love salt, most people don't season their taco meat enough. Before you throw it out, see how the other ingredients balance the saltiness on a fully dressed taco. That may be why Alton chose the amount of salt he did since there's usually a rational/scientific reasoning behind the recipes he endorses.
level 1
Always salt to taste. Never leave that to a recipe. I second the rinse off and reseason method.
level 1
Put some raw peeled potatoes in it and cook them in the pot. They will absorb the salt. After that you can just take the cooked potatoes out.
level 2
This is a myth and does not work. See links here.
level 1
You could add more meat without any salt and then mix the two batches to halve the salt content. I've also read you can use potatoes during the cooking process as they absorb the salt, but a) I've never tried that be for and b) it sounds like you've already finished cooking it so no idea how that would work.
level 1
You can try adding some sugar to it if it's just a bit salty. If it's a lot salty, this probably won't work, but it does help in small accounts.
level 1
Wait wait wait, i actually know this one! I saw it today on The Chew. There's a book called "what Einstein should have told the chef" about the science off cooking, and they say if there's too much salt, just add more water
Edit: sorry book is called, What Einstein Told His Cook
level 2
Well yes, that changes the concentration of the solution. But now you also have a really watery taco sauce.
Source: https://www.reddit.com/r/Cooking/comments/35m7oh/how_to_compensate_for_too_much_salt/
0 Response to "Cooked Taco Beef Is to Salty"
Post a Comment