On Wed, 2 Jul 2008 02:06:20 -0700, "Nexis" > fired up
random neurons and synapses to opine:

>It does, somewhat...but it takes more than one potato.
>Really, I think the only way to correct oversalting is adding more volume.

<snip>

I tend to under-season, as to salt and pepper, on the theory that you
can always add seasoning, but you can't take it out. Reducing volume
seems to work well with tomato based sauces, where you just dump in
more tomato sauce after the reduction, and some chicken and beef broth
based sauces, where you can add more broth. Trying to reduce a cream
sauce, for instance, doesn't bear experimenting with, AFAICS.

There are times when it's best to just bite the bullet, dump the sauce
and start over. Damn, I've done that more times than I care to recall.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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