How can I make bologna (sliced lunch meat) less salty. I bought a ton of it and its fairly good, but I wish I could easily get rid of some of its saltiness.

(You): How can I make bologna (sliced lunch meat) less salty. I bought a ton of it and its fairly good, but I wish I could easily get rid of some of its saltiness.

(Maiko): try soaking it in lukewarm water. if that doesn’t work you may have to eat it with something bland to balance out the salty flavor

(You): thanks. Unfortunately, its not so much the flavor as much as it is that salt is an emetic (causes naseau). The soaking thing may work, thanks!

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(Michelle): i don’t know any really simple way to make it actually less salty, but cooking it, and using less salty condiments (mustard and mayo have no salt, where ketchup has a lot), can help.

(You): I actually eat it “raw”. Well, I do heat it in the microwave (since I store it frozen), but don’t use any condiments (“I don’t like condiments, I can’t taste the food”) — will cooking really remove the salt? I thought cooking removed water, making it more salty (at least that was my experience w/ salami, which I realize is different).

(Michelle): i don’t know if it will, i don’t eat a lot of bologna myself; but my dad always said tossing it in a skillet and sort of “toasting” it made it less salty.

(You): hmmm… to the point where it burns slightly? Or just shrinks? It’s probably true that once it blackens, it’s not as salty.

(Michelle): slightly burnt, just like toast.

(You): oh, that might work… although burnt meat doesn’t taste as good as burnt toast :(

(Michelle): yeah, it makes salty bologna a problem. have you tried it with cheese?

(You): the problem is more than the bologna makes me naseous and adding stuff doesn’t seem to help… someone suggested soaking it in water and I think that might be the way to go

[Vark assigned category: Bologna, more details]

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