How do you balance the saltiness when utilizing preserved ingredients like pickles or salted fish?

Question

Discover how to accommodate salty preserved ingredients without overpowering a dish.

Answer 1

Balance the saltiness of preserved ingredients by rinsing them thoroughly, soaking them in water or milk, and pairing them with ingredients that offer sweetness, acidity, or starch.

Detailed Explanation:

When using preserved ingredients like pickles or salted fish, their high salt content can easily overwhelm a dish. Here's a breakdown of how to manage and balance that saltiness:

1. Rinsing: The first and simplest step is to rinse the ingredient under cold water. This removes surface salt and helps to reduce the overall saltiness. For pickles, a quick rinse might suffice, but for salted fish, a more thorough soaking is usually necessary.
2. Soaking: Soaking the ingredient in water or milk is a highly effective method. Water draws out the salt through osmosis. Milk works even better because the fat in milk helps to bind to and remove some of the salt compounds. The soaking time depends on the ingredient and its saltiness level. Start with 30 minutes and taste-test periodically. You may need to soak for several hours, changing the water or milk occasionally.
3. Pairing with Balancing Flavors: Once the ingredient is desalted to your liking, consider the other flavors in your dish. Sweetness: Adding a touch of sweetness, such as sugar, honey, or even naturally sweet vegetables like carrots or onions, can counteract the saltiness.
4. Acidity: Acidic ingredients like lemon juice, vinegar, or tomatoes can also balance the salt.
5. Starch: Starchy ingredients like potatoes, rice, or pasta can absorb some of the salt and provide a neutral base.
6. Fat: Adding fats like olive oil or butter can also help to balance the saltiness.
7. Taste as You Go: The most important step is to taste your dish frequently as you cook. This allows you to adjust the flavors and ensure that the saltiness is balanced. Remember that flavors will meld and change as the dish cooks.

Pro Tip:

When using salted fish, consider poaching it in milk after soaking. This not only further reduces the salt content but also tenderizes the fish and infuses it with a subtle sweetness.