How do I fix an over-salted dish?

Good news: it's usually fixable, and the method depends on what you're cooking. For soups, stews, and sauces, the easiest fix is *dilution*. Add unsalted broth, water, or cream to spread the salt across a larger volume. Start with a little (maybe a quarter cup), taste, and keep going. This works because salt concentration drops as you add more liquid. You might need to simmer it down afterward to get the consistency back. For solid dishes (like roasted vegetables, rice, or meat), you're working with the salt already absorbed into the food itself, so dilution won't help much. Your best bet is to *balance* the salt with something else—a squeeze of lemon juice, a pinch of sugar, or a splash of vinegar can make the saltiness recede into the background. It won't remove the salt, but it tricks your palate into not noticing it as much. For grains or pasta that came out oversalted, you can drain and rinse them gently with cool water to remove surface salt, though this also removes some flavor. Better to start fresh if it's really bad. The lesson here: taste as you go, especially when salt is involved. A pinch seems small, but it accumulates fast—and it's a lot easier to add salt than take it out.

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