What if your risotto is too salty?
It can happen. It happened to me the other day. I knew I couldn’t cook a potato in it, start over or think of any clever tip that would work.
So I poached an egg in plain vinegared water, one for each serving and plopped it on top, and it was GOOD. There is nothing so unsalty as an unsalted egg. Bite of each and I was pleased.
November 23rd, 2007 in
Italian food
Great tip, and now I just may have to make myself an American breakfast/brunch because I’m craving eggs.
That’s a great tip! I usually err on the side of not having enough salt, but every once in a while, it slips by me. Like sognatrice, I’m going to have to go poach some eggs now.
I never eat poached eggs, but I hate waste, so I did this. And now I feel a fool for never eating poached eggs. They’re really good. Even without hollandaise.
Fare un vero brodo (non usare dei dadi), un pizzico di zucchero o una cucchiaia di aceto pero soprattutto devi usare il sale con mano leggera…
Good advice, Alex.
Translation: make a broth, don’t use instant cubes (hate them and I don’t), a pinch of sugar or a spoonful of vinegar, but overall you must use a light hand with salt.
I’m an infamous careful salter, but I think I slipped. Since I was making such a small amount, it was meaningful.