Ha ha ha. I can’t stop laughing either! Ohhh lord that’s good stuff.
@big freedom, that person is still laughing at this sub-mediocre post. What a waste. Your sarcasm indicates you moved on before you swiped to the next pic
@big freedom, “I’m literally dying😂😂 💯” - some dumb white bitch
One time in cooking class my group misread 1 tbsp of salt for 1 cup of salt, and apparently we were all dumb enough to not see anything wrong with a cup of salt
@Duncan5769, I did the same thing making a chocolate cake, 1tbsp rather than 1tsp. But it just made salted chocolate and it was still good
@Duncan5769, Even a tbsp of salt is still a large amount. If that was in the recipe then no wonder so many Americans have hypertension
@TriangleTesticles, we were making a big lemon loaf, I feel like with that many servings 1 tbsp was appropriate, however I remember it looked really weird when it came out of the oven, so we tasted it and, it tasted like someone took a cup of water from the Dead Sea, and mixed it with McDonald’s fries, and they took out all the parts that weren’t salt
@Duncan5769, when I was younger the first time I cooked for my family it went similarly. The recipe said to add butter but it specified something about salt with the butter? Either way I read it as a butt load of salt and didn’t think anything of it
It doesn’t work for many recipes but any kind of sauce, soup, stew, etc. can be reduced in salt content by adding an peeled and halved potato with additional cooking at the appropriate heat for said recipe. The potato absorbs the additional salt without absorbing the other flavors
@Dr Sam Beckett, you beat me to it
If it's a sauce or stock you can add a potato, just in half and take it out after simmering a while. It pulls the salt into itself, saving the dish
@AWildMagikarp, we are of the same ilk. I like you
Or, you can add more starches like uncooked rice. They’ll absorb excess sodium. If you’re doing a curry, throw extra uncooked potatoes and discard them when they’re tender.
I should know because I don’t cook and I used google
I mean, yea, that's the only way to do it without adding more to whatever you're cooking if possible
@Sivls, yeah double everything else. boom, half the salt.
@Sivls, I barely ever even put salt on anything, and if I do it's hardly any
@Not him again, i switched to that potassium chloride stuff a while back and even then i use it sparingly. Im sure there's plenty of added salt in the food i eat every day.
@Not him again, I almost always salt my food, but I always go lightly with it. I can always see more later if it needs it