Cooking up taco meat, using ground chuck and my very own taste-tested combination of seasonings. Double the meat, double everything else, right? But wait -- oh no! Too salty! Real way too salty! Now what'll I do?
Add a little sugar. No good. Still too salty.
Well, there is one thing. It's a last resort. But I'm there -- I'm desperate. I've heard this works in stews and soups. Will it work in a pot of ground beef? Only one way to find out. I've got nothing to lose.
I peel a small potato, cut it in half, and throw it into the pot. I let it cook, stirring occasionally, for 20 minutes.
The next time I taste the taco meat -- it needs salt! OMG! It works! Taco meat saved!
Ridiculously salty potato, anybody?
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