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    You are in: Home / Community Forums / Gardening, Herbs, Spices and More / how do I neutralize too much salt?
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    how do I neutralize too much salt?

    Chef #1570801
    Sat Oct 27, 2012 2:15 pm
    Newbie "Fry Cook" Poster
    I was working on too much thyme in my French Onion Soup and ended up with twice as much salt as it needed. Any suggestions on how I can reduce the salt flavor? icon_question.gif
    duonyte
    Sat Oct 27, 2012 4:13 pm
    Forum Host
    Nothing really will remove the salt. I know some people say to simmer a potato in it, but I believe that's been shown to be wishful thinking. Really the only things to do is to make another batch - full or partial and without any salt, and mix it with your original batch.
    Chef #1570801
    Sat Oct 27, 2012 4:46 pm
    Newbie "Fry Cook" Poster
    Thank you for the advice. I will be more careful next time.
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