(no subject)

[rebness]

I JUST MADE MY FIRST EVER SPICED PUMPKIN SOUP. IT TOOK ME SO LONG TO CUT THAT STUPID VEGETABLE UP BUT IT WAS WORTH IT.

It was amazing and lovely and tasty and I was very pleased because totally having it with some crusty bread and taking it into work tomorrow.

I gave it one more taste, thought, 'hmm. This could do with just a little salt.'

So I bring the salt over, shake it once -- and the entire -- THE ENTIRE CELLAR OF SALT -- has just collapsed into mah lovely soup. I flapped and tried to scoop it out, but it's saltier than the goddamn Mediterranean.

I AM DEVASTATED RIGHT NOW ;_;

Comments

[mumsisdaughter]

Add lots of chunks of potato and boil until they are soft. They will absorb the salt but also thicken the soup so you may need to thin it down again with some water. Repeat until the saltiness has gone. I hope it works. It usually does but it depends on how salty it is.

[diana-molloy.livejournal.com]

Yep done this with VRAM soup I've fucked up. Really helps. For that amount of salt probably worth separating and using a few large taties in each pan.

[diana-molloy.livejournal.com]

VRAM is bean. Damn phone

[rebness.livejournal.com]

Alas, it was an entire cellar of rock salt. Even a small amount is too much for me. I tried to reduce it, but it was better in the end to just start again. Never mind, it was just as nice second time around.

I will remember the potato trick should this accursed thing happen again, though!

[laviniaspeaks.livejournal.com]

POTATOES ARE KEY TO SALT REMOVAL