Question: I've made a stew and it's too salty! Help!
This is a common problem, made more common by the very high sodium contents of some canned and commercial foods. Please remember to salt sparingly, and taste before you add more salt or any other seasonings. And never, ever measure salt or pepper directly over the soup or stew.
Answer: It's not easy to get rid of a strong salty taste. We used to think that adding a few potato slices to the food and simmering would help remove the sodium, but recent tests have disproved that.
The best thing to do is just add more of the other, non-salty ingredients. You will have much more food, of course, but soups, stews, and casseroles freeze very well so it doesn't have to go to waste.
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