Spaghetti Sauce Is Too Salty

RE: Spaghetti Sauce Is Too Salty By Hamp2468 (Guest Post) Add a little sugar and taste, more if needed. Posted on 07/01/2006 | Report Spam or Abuse RE: Spaghetti Sauce Is Too Salty By onorall (3) Contact When soup is too salty you are supposed to put several pieces of raw potato in it as it cooks a bit, the potato with soak up the salt. I think it sounds like it would work for your sauce also. When the potato is cooked remove the pieces and the salt goes with them Posted on 06/06/2006 | Report Spam or Abuse RE: Spaghetti Sauce Is Too Salty By (Guest Post) Sewingmamma has it right - boil it with a whole, raw, peeled potato in it. The potato will absorb the excess salt. Posted on 06/03/2006 | Report Spam or Abuse RE: Spaghetti Sauce Is Too Salty By cookwie (1260) Profile Contact PS I've also heard that lettuce leaves will absorb salt. It's worth a try. Posted on 06/02/2006 | Report Spam or Abuse RE: Spaghetti Sauce Is Too Salty By cookwie (1260) Profile Contact Dilute the salty sauce with unsalted sauce. I've heard about the raw potato absorbing excess salt. You might try that route. Posted on 06/02/2006 | Report Spam or Abuse RE: Spaghetti Sauce Is Too Salty By sewingmamma (55) Contact If you want to remove some of the salt from your spaghetti sauce, put it on the stove and reheat it while adding a whole potato to it. Let this cook for awhile (I'd say at least 10-15 minutes.) Remove and discard the potato. Your sauce should be free of much of the salt. Posted on 06/02/2006 | Report Spam or Abuse RE: Spaghetti Sauce Is Too Salty By Allison (Guest Post) If you start using less salt and find it won't keep in the fridge, you could try storing it in the freezer in meal size portions, then just thaw what you need for the next few days. Also, buying reusable plastic storage containers makes freezing more cost effective than buying millions of freezer bags each year. Posted on 06/02/2006 | Report Spam or Abuse RE: Spaghetti Sauce Is Too Salty By Alph (190) Contact If I understand the question, you want it to keep awhile in the fridge without using so much salt. If it's a tomato-based sauce with meat I'd cut back on salt and add a bit of red wine vinegar. Any vinegar will help it keep longer; the best kind to use depends on the sauce. If you'll post more information about the ingredients you will be more likely to get useful tips. Good luck! Posted on 06/01/2006 | Report Spam or Abuse

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