Reduce Salt Intake and Repair Too Salty Recipes

Ending up with too much salt in your food could happen to even the most experienced chef, when that "pinch of salt" ends up a whole bag that falls in your soup! However it could also be unintentional, especially when using instant foods (broths, tinned vegetables, gravy granules) since many processed foods contain salt as preservatives. In fact salt is one of the earliest food preservatives - since it is acidic, the bacteria cannot survive in it - and is still widely used today throughout the world. The most important step is limit the use of salt, especially when using stock cubes, tinned and processed foods. One could avoid using salt altogether, by adding herbs and pepper to season the food. This will help in reducing risk of high blood pressure, while the food retains its original flavours. If you must add salt, add this at the end and taste the food before adding salt.

Steps

 * 1)  Rinsing: If possible, rinse the food in water or use milk.   This could be the most effective solution, even if it seems drastic.  Processed foods such as tuna, vegetables, should also be rinsed before adding to food, or use foods preserved in oil rather than in brine.
 * 2) Dilute with more liquid - adding more water and possibly even milk, the latter also neutralises acids.
 * 3)  Adding less: Stock cubes, flavourings such as gravy granules (not herbs), should all be used cautiously - adding less of the ingredient than recommended on the packets.
 * 4) * Soups, stews, chilies:  potato absorbs the saltiness, so adding potato chunks to the pot and removing this at the end before serving should solve the problem.
 * 5) * In other dishes: add more ingredients, to dilute the taste or possibly spice up the food with herbs such as mint, basil, garlic, and such.
 * 6) *In tomato-based sauces: add some sugar, to neutralise the taste of salt.  Adding sugar to sauces cuts the acidity, and is a common habit in Italian restaurants.  Understandably, it is not healthy and should be done sparingly.