Salting is necessary in cooking food and over-salting is the most common cooking disasters. What will you do if you have over-salted your food? Throw it away? Add water? or serve it anyway?A salty stew tests the toughest diner. Quickly peel some potatoes and slice them into rounds. Add these to the stew to lighten the salt a little. The raw potatoes will absorb the salt as they cook briefly (until they look translucent) and then you can remove them (fish them out with a slotted spoon). The remaining stew should be less salty. Another quick fix is to add a few spoons of milk to the stew.
For over-salted vegetables, the same fix applies if the veggies are in water or broth as for the stew. If they are steamed or stir-fried, you will probably need to start again, although you can try rinsing steamed veggies if the over-salting is merely because the diner sprinkled too much salt on.
Many canned vegetables are seasoned and preserve with large amounts of salt. A salty brine inside the can often absorbs deep into the vegetables as they sit on the shelf. To cut salt on canned goods, rinse canned vegetables first before cooking.
I need to actually salt and pepper my food myself, I could care less if it tastes perfect, in fact I rarely taste it prior to seasoning it. After my seasoning it I taste and frequently add more salt and pepper, habit I can't break, nor do I want to, salt freak here... how about you?
