How can you neutralize too much salt in a stew?

Dilution:

* Add more liquid: The simplest solution is to add more broth, water, or even milk to the stew. This will dilute the saltiness.

* Potatoes or other starchy vegetables: Adding potatoes, carrots, or other starchy vegetables can absorb some of the salt as they cook.

* Rice or pasta: Cook some rice or pasta separately and add it to the stew. These grains will absorb some of the salt.

Flavor Masking:

* Sugar: A pinch or two of sugar can help balance the saltiness, especially in tomato-based stews.

* Acid: Adding a splash of lemon juice, vinegar, or even a squeeze of lime can help cut through the saltiness.

* Cream or Yogurt: A dollop of cream or yogurt can add richness and help balance the saltiness.

* Herbs and Spices: Adding fresh herbs like parsley, cilantro, or dill, or spices like cumin, coriander, or paprika can help mask the saltiness and add more flavor.

Other Options:

* Partial Discard: If the stew is extremely salty, consider discarding a portion and adding more broth or water to the remaining stew.

* Strain and Re-Season: Strain the stew and remove as much of the salty broth as possible. Then, re-season the stew with fresh herbs and spices to your liking.

Important Note:

* Don't overcompensate: Add the neutralizing ingredient slowly and taste as you go. It's better to add a little at a time and adjust as needed.

* Don't throw it away: Most of the time, you can salvage a salty stew by using one or more of these tips.

Remember, taste your stew often as you adjust the flavors. With a little patience, you can often turn a salty stew into a delicious meal.