If your dish can lend itself to the addition of cream, then add cream. It is more effective at reducing the taste of salt than water. If your dish is not enhanced by adding cream you may be able to add some water and extra bulk to save the dish.
How to
prevent this happening in future?
Always add half of the salt you think is
required - because you can always add more to
taste.
Herbs are
coming up every where in the garden and what do
I do with them?
Before I start to cook, I usually start with
'what's in my garden?'. We have been getting
heaps of broad beans, globe artichokes,
asparagus, rhubarb and an array of herbs all
perking up with Spring and Summer here for some
time. How might you learn to incorporate them in
to your dishes? If unsure, just remove 2 x 1/3 a
cups of the dish and add in to each a fresh herb
freshly picked cut finely - taste, think about
the flavours and which you prefer. There are
some classical marriages that always work:
French tarragon with chicken, mint/rosemary with
lamb, dill with salmon, sage with pork, thyme
with beef and many more. Take the time to
experiment as this will expand your knowledge,
palate and enjoyment of what nature has to
offer.
