My Chili Is Often Too Salty
I posted this toipic too in the Restaurant Professionals Forum before I found this here. Forgive the repeat but it's real important to me, I'm hoping some of you might have a solution.
"Hey, maybe someone here can help me.
I have a hamburger/hot dog venue in a mall. The burgers are great, 5 to 1 angus chuck. I'm using 7 to 1 Vienna Beef dogs.
Everyone seems to love the product, but the chili I use is too salty. The problem though is that everyone loves the flavor profile of it. But it is inconsistent in its salting. Sometimes I open a #10 can and it is so salty I want to gag. Other times it is just perfect. I now put a raw potato in my two chili warmers to try and soak up the salt but still it never seems to be enough.
Does anyone have an alternative chili, beanless, that has this same flavor profile? If not, is there something else I can add to the chili? Someone recently told me the fresh herb savory would be good - I've never tried that but US Foods wants 17 dollars a pound for the fresh stuff!"