If a slip of the salt shaker leaves your soup or stew too salty, don't throw it out. You can balance the flavor profile using simple kitchen chemistry:
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Dilute with Unsalted Liquid: Add a splash of unsalted broth, water, or heavy cream.
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Add Acid or Sweetness: A squeeze of fresh lemon juice, a dash of vinegar, or a pinch of sugar masks excess salinity on the palate.
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Add Starch: Simmering raw, peeled potato wedges in the pot absorbs extra liquid and salt. Remove the potato pieces before serving.

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