less salty

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BRENDON

less salty

i have just cooked a gammon in a pressure cooker and i had included in the cooker with the gammon some mixed veg and stock ...i did rinse the gammon befor i put it in to get some of the salt out. so now i want to use the stock and veg to make a soup but when i tast test it still is a bit salty even though i did not add any salt .what can i do or add to make this less salty.Any ideas please
Brendon 21

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Queen of Puds

salty gammon liquid

You could try bringing it to a simmer with a peeled raw potato in it. Remove when almost cooked through - it should have absorbed some of the salt ... Taste again & decide whether it is useable.

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Welshcookie

Gammon

When I cook gammon I always bring it to the boil in water, then throw the water away and cook with flavouring vegetables and fresh water as normal.

I don't find rinsing the joint or even soaking it is sufficient sometimes.

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BRENDON

salty

thank you for that i did add some raw potato before but i dont think i added enough ...

Do you think it was the gammon that made the stock salty.

Thank you

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BRENDON

salty

Hi yes i boiled it first then rinsed it off then cooked in the pressure cooker with about pint and half of water and added carrots,celery, turnips .the gammom was large .cooked it for 75 minutes.
Thank you.

Brendon

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sam from worthing

Salty Gammon


it does sound like you also brought a smoked gammon, if you are finding the stock still so salty.

I do as a previous poster suggested.....bringing to the boil then boilng for an hour in plain water. the cook in favoured water, ie with onion cleery carrot peppercorns bayleaf leek bundle of other herbs (or good sprinkle of dried herbs. and a peeled tattie to boot.

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BRENDON

salty

Hi thank you for that since the last post i did add more diced potatoe to the mix of veg and it has reduced the salty taste .The gammon was not a smoked one so thats why i thought it odd to be so salty .In future i will soak the gammon longer over night and rinse well then cook .

Thank you for the advice.

Brendon

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Tompeters

Less salty

Traditional cures used to be far saltier and we'd soak overnight in water, bring to simmer and skim.

These days it varies. If it's from a supermarket follow the instructions.

 
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