Salty Meat Casserole

[chokkie]

Hi foodie Abers, I've just made up a lamb casserole from a recipe found on the US Le Creuset website. Actually I didn't find the recipe, a very nice young lady from the Le Creuset UK helpline found it and sent me the link. It uses a heck of a lot of a particular brand of Seasoned Salt - used the quantity specified in the recipe (should have known better really) and it's turned out to be lovely and spicy (from the cumin and chillis), but very very salty. Just wondering what I can to ease the saltiness ... (we're on a low/no carb diet regime at the moment, so don't want to use potatoes to absorb the salt) - can anyone please suggest something, please. Many thanks, cheers Chox.

[carolegif]

You could use potatoes, but don’t eat them.

[dannyk13]

Chocolate?

[MargoTester]

https://timesofindia.indiatimes.com/life-style/food-news/ways-to-remove-excess-salt-from-food/articleshow/69008100.cms
Quite a few ideas here

[chokkie]

Thanks so much, am going to give the Lemon juice a go, also the yogurt suggestion - it's a dish which wouldn't be spoiled with a few spoons of yogurt. Will also look at the coconut milk suggestion - seems like a great idea too. Thanks everyone, much appreciated. Cheers, Chox.

[Atheist]

chokkie; I don't think you can actually reduce the salt level once it is added. Best treat this as a lesson not to follow a recipe, but season to your taste. If you avoid adding salt competely you might find that the natural food tastes better. Adding salt is what professionals do to make the food addictive and to stimulate thirst. (And what I did in my youth).

[Old_Geezer]

Salt somehow stimulates the taste buds and brings the flavour out. But sampling to ensure it's done 'to taste' has to be best. (And obviously it's easier to top up at the meal table than add too much at the cooking stage.) Good luck with your next attempt at it. Maybe a link to the recipe might be nice ;-)