Taste as you go
Taste food when it is safe to eat, using a clean spoon each time. Never taste raw meat, raw batter, or questionable leftovers.
Add salt in small steps
Start with a small pinch, stir well, and taste again. Account for salty ingredients such as stock, cheese, soy sauce, and olives.
Try acidity
If the dish tastes flat but is already salty enough, try a small squeeze of lemon or a few drops of vinegar. Add gradually; you can always add more.
Balance richness
A creamy or buttery dish may benefit from something fresh: chopped herbs, a crisp salad, or lemon zest. A dry dish may need a little sauce or oil.
Correct gently
If you add too much salt, dilute with more unsalted ingredients if the recipe allows. A potato does not selectively remove salt. Make one small change at a time so you can judge its effect.
Your next kitchen exercise
Compare three spoonfuls of fully cooked soup: plain, with a tiny pinch of salt, and with a few drops of lemon.
