Because a teaspoon of salt has a lot of salt minerals in it, and if you put liquid in the stew or soup, the salt minerals will separate into individual particles, that will flow to every part of the soup, and the taste comes out.
The first flavor of condensed soup, sold commercially, was tomato soup
It judt adds flavor, and makes it taste better, that's all there is to it. :)
Adding too much salt is very hard to mask. The best way to fix the problem is to make more soup. You can add cream to thin it out without losing flavor or texture. Otherwise making more soup is the best way to help the soup.
The simple and unassuming potato will absorb salt as well as scorching flavor issues but will not leave a distinct flavor as to change the original creation. coastalgal
Quails soup
Heat the soup in a large pan until it is just to the boiling point. Using a ladle, and a canning funnel if you have one, transfer soup to clean, sterile jars. Add 1 teaspoon salt or canning salt, if desired, to each jar of soup. Place the lid and ring on and tighten gently before canning in the pressure canner.
To remove excess salt from a recipe (especially easy with soup), drop a whole, peeled potato in. As it cooks the potato will absorb lots of the salt and some of the extra saltiness will be removed when you take the potato out.
When you mix distilled water with salt and soup, the result is dilute soup.
salt content in batchelors cup a soup
The top coating. A saltine is sprinkled with sodium (salt). Used to add salt flavor to soup. A soda cracker is sprinkled with baking soda. Used in baking with sweets.
flavor can be best used as such. Which flavor do you like the most?
Chicken jaw