+ Reply to Thread
Page 2 of 3 FirstFirst 1 2 3 LastLast
Results 11 to 20 of 24

Thread: What to do with Salty Gravy?

  1. #11
    Trusted Senior Member
    Join Date
    Jun 2010
    Location
    Albany, NY
    Posts
    1,100
    Glad ot worked out- adding unsalted steak was an inspired solution, I'd say. When I get chicken base (or broth) these days, I always get the low sodium versions. Not because I'm cooking low-salt dishes, but simply to have control over the level of saltiness in the end. Most of the broths and all of the bases just seem to be chock FULL of salt for flavor's sake. I can understand why they do this, but at the same time I could wish the beef bases and broths were as easy to find in low-sodium versions as the chicken ones. As I said, I'm not practicing salt-restricted cooking but I like to know about how much is going in there. Lately the only way to do this is to do it all completely from scratch, and I don't always take the time to do that.

  2. #12
    Valued Member thegrindre's Avatar
    Join Date
    Oct 2012
    Location
    Central Arkansas
    Posts
    156
    I've just recently discovered, Better Than Bouillon, and am extremely happy with it. I'll never buy another little cube again.
    It's a paste in a jar and has way less sodium in it then the others.
    http://www.superiortouch.com/retail/...-than-bouillon
    Last edited by thegrindre; 2013-01-01 at 04:06 AM.
    Rick

    At my age, 'Happy Hour' is a nap...

  3. #13
    Trusted Senior Member
    Join Date
    Apr 2010
    Location
    Spring Brook, Ontario Canada
    Posts
    4,274
    I have a bit of a challenge finding low sodium and msg free bouillon.

  4. #14
    Trusted Senior Member
    Join Date
    Apr 2010
    Location
    Illinois N/W Burbs near Chicago
    Posts
    772
    Quote Originally Posted by thegrindre View Post
    I've just recently discovered, Better Than Bouillon, and am extremely happy with it. I'll never buy another little cube again.
    It's a paste in a jar and has way less sodium in it then the others.
    http://www.superiortouch.com/retail/...-than-bouillon
    I have been using this for years and I love it. I still use an occasional cube, I like the tomatoe/chicken one for rice and soup once in awhile. But the Better than Bouillon is always a staple in my kitchen. We even used it in the restaurants.

  5. #15
    Trusted Senior Member Big Daddy's House's Avatar
    Join Date
    Feb 2012
    Location
    Roxbury, MA
    Posts
    731
    Quote Originally Posted by thegrindre View Post
    I've just recently discovered, Better Than Bouillon, and am extremely happy with it. I'll never buy another little cube again.
    It's a paste in a jar and has way less sodium in it then the others.
    http://www.superiortouch.com/retail/...-than-bouillon


    Believe it or not, buddy, that is what I used that day, but it was the chicken flavor one. Be VERY careful!!! This stuff is good, but it has a very astronomicalluy high sodium content!!!
    Use it very sparingly!! As Emeril always says; "You can add it, but you can't take it away".!!!

    Tonight, I repeated that same thing on purpose. But not as salty. I fount the beef flsavor one. I wanted to see if the potato remedy would help. Had no regular potatoes in the fridge, but I DID have a sweet potato in it, so I peeled it, cut it up and added it to the gravy and it worked like a charm!!!! It even added a little bit of sweetness to the gravy!!!

    So not only did it take away some of the saltiness, but in return, it added a little sweetness as well!!!
    Last edited by Big Daddy's House; 2013-01-02 at 08:49 PM.
    ~BDH.

    I am the King of Kitchen Toys!!!!!!

  6. #16
    Valued Member thegrindre's Avatar
    Join Date
    Oct 2012
    Location
    Central Arkansas
    Posts
    156
    Geeeee, I guess I've been missing out. I've only been using it for a number of months, now. I love it! It's far better then those cubes and you're not stuck with a certain amount as a cube does you. Being a paste, you can govern the amount you want to use.
    It's a great product and not near as salty as the other stuff.
    Rick

    At my age, 'Happy Hour' is a nap...

  7. #17
    Trusted Senior Member brigid's Avatar
    Join Date
    Mar 2008
    Location
    The Deep South
    Posts
    4,790
    Yes, it is better to be able to add what you need than try to figure out how to neutralize too much! No doubt.

  8. #18
    Trusted Senior Member Big Daddy's House's Avatar
    Join Date
    Feb 2012
    Location
    Roxbury, MA
    Posts
    731
    Quote Originally Posted by brigid View Post
    Yes, it is better to be able to add what you need than try to figure out how to neutralize too much! No doubt.


    Truedat, truedat!!!

    Being very careful about how much of an overbearing ingredient that you add to something really pays off!!!
    ~BDH.

    I am the King of Kitchen Toys!!!!!!

  9. #19
    Trusted Senior Member brigid's Avatar
    Join Date
    Mar 2008
    Location
    The Deep South
    Posts
    4,790
    You know you can get unsalted canned broth. I haven't tried it yet, but i have some in the pantry that I recently bought. We'll see how that goes. I expect it to be fine.

  10. #20
    Trusted Senior Member Big Daddy's House's Avatar
    Join Date
    Feb 2012
    Location
    Roxbury, MA
    Posts
    731
    Quote Originally Posted by brigid View Post
    You know you can get unsalted canned broth. I haven't tried it yet, but i have some in the pantry that I recently bought. We'll see how that goes. I expect it to be fine.


    Yeah, I think that I heard and saw that in the supermarkets.
    ~BDH.

    I am the King of Kitchen Toys!!!!!!

+ Reply to Thread

Similar Threads

  1. way too salty
    By Chef Lane in forum Questions? Need Help? Ask Here!
    Replies: 5
    Last Post: 2012-11-04, 09:55 AM
  2. Too Salty!
    By Sarah Lewis in forum Questions? Need Help? Ask Here!
    Replies: 4
    Last Post: 2012-05-05, 09:53 PM
  3. Salty Ham
    By foxhounds in forum Recipe Requests
    Replies: 3
    Last Post: 2010-10-19, 06:03 PM
  4. too salty
    By omasuy4 in forum Questions? Need Help? Ask Here!
    Replies: 2
    Last Post: 2007-05-16, 07:54 PM
  5. Too Salty!
    By hoarsepucky in forum Short Cut Cooking
    Replies: 3
    Last Post: 2006-05-10, 07:46 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts