What are your ways to save a dish that is too salty or too spicy? Do you have your own proven methods?" I would love to learn new tricks, because this situation is common.
The only way is to make another whole batch without any seasoning, then combine the two batches. It will effectively cut the seasoning in half.
There is no other way - everything else is a "wive's tale."
The only way is to make another whole batch without any seasoning, then combine the two batches. It will effectively cut the seasoning in half.
There is no other way - everything else is a "wive's tale."