First Aid If the soup is too salted

Quick help with kitchen breakdowns
Lovers cooks tend to over-salt the food. At least that's what people say. An over-salted soup is no reason to despair. Boil a raw peeled potato that absorbs the salt like a sponge and neutralizes the liquid. A similar effect has two to three teaspoons of rice. You fill it in a tea-egg and put it in the soup. So the grains can be easily removed before serving.

Too hot a soup is stretched to soften the taste. For this you take with clear soups water and with cream soups milk, yogurt or a dash of cream. Gradually, small amounts of liquid are added and tasted in between, so that the wort is not lost. The trick with the potato also helps with an overly hot soup. If you've got too much chili, add oil to the soup and stir. Because the responsible for the sharpness of chili ingredient capsaicin is fat, but not soluble in water. The oil absorbs some of the sharpness, collects on the surface and can be skimmed off again.

What to do if the soup is salted. Image: Sea Wave - fotola

A cloudy and milky soup does not look very appetizing. A clear broth works best when it is only lightly simmering with the lid open. Excessive heating not only creates turbidity, but it will also lose flavors and valuable ingredients. But there is also an old home remedy for the kitchen pain. The soup is cooled, then slowly heated again and a freshly whipped egg whites with the whisk under stirring. In the pot, flakes form, which bind turbidity. They can be removed with the spoon again. The last suspended particles can be filtered out by passing the broth through a sieve lined with a cotton cloth.

If the soup is too greasy, a fine layer of fat forms on the surface. It can be removed with a cloth or kitchen paper. For larger quantities take a spoon or a trowel. If the soup is not eaten directly, it can be cold. Upon cooling, the fat on the surface becomes firm and can be easily removed. Heike Kreutz, aid