How stupid I was to be chatting to a guest while cooking and carelessly deposit a heaped teaspoon of salt into the sauce instead of the 10 litres of simmering water, awaiting its pasta.
How stupid I was to be chatting to a guest while cooking and
carelessly deposit a heaped teaspoon of salt into the sauce instead of
the 10 litres of simmering water, awaiting its pasta.
Does the potato trick work effectively? Sure, I used it and created a
few very salty potatoes, but are there any better remedies for acute
over salting?
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