La forma sencilla de arreglar la comida demasiado salada (Pista: No es una patata)

While salt is an essential seasoning that enhances the flavors of your favorite recipes and gives them a distinctive touch, too much can have undesirable consequences. Whether it's a whole roasted chicken, a hearty stew, a tray of sweets, or even preserves, overly salty food is unpleasant at best and inedible at worst. Luckily, there's a simple way to correct a dish with too much salt without adding potato starch to soften its salty taste. Instead of using diced potatoes, opt for an acidic food.

Because of their opposing flavors, acidic foods balance overly salty dishes by contrasting their intensity and altering how your taste buds perceive saltiness, reducing its dominance. The acidic and refreshing taste of these foods counteracts the intense flavor of salt, enhancing the overall flavor profile of the dish and making it taste less salty and more like the food you already know and love. Plus, you probably have more acidic ingredients in your pantry and refrigerator than you realize. Depending on the recipe and ingredients used, toning down an overly salty dish with acid is as simple as adding a splash of citrus juice, crushed tomatoes, Greek yogurt, or vinegar to the pot, pan, or dish.

Tips for balancing savory dishes with acidic flavors

Balancing the flavor of a dish by adding an acid is as simple as adding salt. However, keeping a few tips in mind will help you maintain the essence of your recipes. Cooking is a delicate art, and choosing the right acid is crucial. Tailor your choice to the specific recipe you're preparing. Distilled white vinegar is one of the most neutral options, making it a reliable source of acid for almost any recipe, but flavored vinegar can also work in the right dish. Use tomato products when preparing savory dishes that pair well with this bright red fruit, such as chili, pasta, and sandwiches. For dishes that benefit from a touch of acidity, citrus juice is an excellent choice, especially in salads, dressings, seafood dishes, and baked desserts (but avoid common mistakes when baking with lemons!). Use yogurt or sour cream when your food needs a creamy accompaniment; think curries, tacos, and soups.

There's no hard and fast rule about the exact amount of acid a dish should have when it's too salty. Add the acid gradually and taste as you go to avoid overpowering the dish; you don't want to replace one problem with another.