100% Total game changer for over-salted sauce/soup/stew. I'll never use potatoes again!

TLDR (Haiku):

Sauce was too salty Tasted like a cup of sweat Spuds couldn't fix it

But lasagna did Added beef stock at the end The sauce now? Perfect!

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So i made some homemade tomato sauce earler, and it came out spiced/flavored exactly the way i like it- except it was far too salty. Like a "scrap it and redo" kind of salty. Very frustrated, I Almost did just toss it. That would've been a mistake.

Then I remembered reading I could slice up a potato and put it in and it will absob the excess salt. BUT-- I also remembered that I had tried that and not only did it not soak up the excess salt, but the little bit it did absorb took almost an hour, and it didn't make any difference whatsoever. It wss still salty enough to be rendered inedible. [Sliced potato = FAIL]

Now I didn't want to throw it all away because it was REALLY that good. Except for the salt. Then it hit me! And now i don't think I'll ever use any other method to fix an over-salting.

As the sauce was still fairly hot, I fired up the burner again to get it at a boil, and once there, I broke 3 sheets of lasagna noodles into 3 pieces each, and distributed them in the sauce. When they were all submerged, I put the lid on tight, turned off the burner, and left it there for about an hour (I can't remember exactly how long) before i went back to check on the sauce. I wanted to get the noodles as overcooked as possible.

Well, I opened the lid and sure enough the noodles were limp and flaccid and bloated. So I took 'em out and put them on a plate,and stirred up the big pot of sauce. I then tasted one of the noodles just out of curiosity. Ew. It was so offensively salty that it almost felt like a burning sensation, though the noodles were quite cooled by this point. The noodle tasted awful!

I stirred the sauce again, rinsed with water to get rid of the salty taste still overwhelming my mouth, and sanpled the sauce.

Holy crap what a difference! Not only had the noodles absorbed a lion's share of the salt, but the other flavors and such were unaffected, keeping the 'perfect' flavor that I'd wanted to save in the first place! I was floored. And very pleasantly surprised.

Of course, some liquid got soaked up too, but adding 1/3 cup of stock (low sodium beef stock in this case) brought it back to proper consistency with no noticeable taste changes.

I tried another piece of the lasagna noodles, and again was - ahem- assalted by the overpowering taste. So they got an express flight to the trash.

But honest to god the sauce was amazing.

I think i got lucky with the amounts of noodles I used, but in future, whether it's aauce or soup or stew or any brothy dish, i don't think I'll use any other method to save an over-salting.

Equipment: I used a 5-quart pressure cooker, but only used it 'at pressure ' for 5-6 minutes at the very end. Before that I kept it at a low boil just above a simmer, while i was adding the different ingredients.

This "hack" really works awesome if you add a crazy amount of salt without realizing it.

Hopefully this will help save you from a dinner disaster and save your meal at some point!