How do you remove salt from raw meat not yet cooked?

Answer 1

There is really no way to remove salt from cooked meat. You can steep meat in water over night to try and draw some salt out. Depending on the meat, say salted beef, it can be boiled with turnip and bland vegetables to further reduce salt but as stated once an item has been salted you cannot remove it.

The potato cooks it will absorb a lot of the salt. The cooked potato can then just be discarded

Answer 2

You remove salt from cooked fish by: filling pot with water and let the fish soak and bring to a boil and then drain it completely,if not fully satisfied repeat the process...And if you drown the fish with other ingredients,like a mild sauce that also helps...Need an appropriate sauce that blends in with the fish...Perhaps a tarter sauce will drown the taste and sort of even it up,and it won't taste salty,but it will look like YaK! so try to find a sauce that will blend in,sort of like a gravy..Maybe make up one if one does not exist..Like perhaps create a sauce out of corn starch and find the right ingredients to add to it until you come up with something delightful and clear looking but not too fatening..You looking for a mild sauce,somethingn like a sweet and sour but not that by a long shot...That will not do..You need to make something that has a flavor of a sardine taste or founder taste...or a fried fish taste with fried onion but perhaps you saute onion in it..Fresh fried onion to it,but you removed the onion for a better look,but leaving a delicious flavor instead..Be creative...figure it out...

Answer 3

Y ou really can't. These meats usually come in a sort of salty broth, and I suppose running water over the meats might reduce sodium content, by washing away much of the broth. I have no idea if and to what degree that might be effective. Your best choice in reducing sodium content in processed meats is to choose products with little or no sodium added. most consumers have gotten so caught up in calories and fat that manufacturers will add a massive amount of sodium to a lean cut of meat to compensate for reduced flavor-as a result, even "low sodium" meats can be hard to come by.

Answer 4

If it is hamburger simply add unseasoned cooked hamburger to the mix. If it's A steak or roast there's not much you can do to it. Once it's cooked the salt has cooked throught it and cannot be removed.

Answer 5

You can try soaking it. Cooking a whole country (or "Virginia") ham, for example, often calls for soaking it in water. Cover and soak for 12-24 hours; repeat two or three times as desired. If it's just a little too salty rather than cured, you should make sure it stays cold.

Answer 6

It really depends on the food. For some foods it is not possible. For liquidy foods, like soups, sauces, chilis or broths, you can add a couple of large chunks of potato to boil along with the for a while. The potato will absorb a good deal of the salt, and then you can scoop it out and dispose of it.

Answer 7

Salt can be washed off the surface of raw meat by simply holding the meat under a cold running tap.

Answer 8

The best way to do this (if the meat is raw) is to put it in water and leave it there for a day or two, regularly changing the water.

Answer 9

If the dish is a soup or has some liquid, peel and cut potatoes and place in the already cooked food. The potatoes will absorb some of the salt.