If you have accidentally over-salted meat during cooking, there are several ways to try and fix it. Here are some methods you can use to reduce the saltiness:
Dilution: One of the simplest ways to reduce saltiness is to dilute the salty meat. You can do this by adding more of the unsalted version of the meat (e.g., unseasoned cooked chicken if it's chicken) or by mixing it with other unsalted ingredients like vegetables or plain cooked rice.
Potatoes: Potatoes can help absorb excess salt from the meat. Peel a raw potato and cut it into large chunks, then add it to the salty meat dish while it's still warm. Allow it to simmer with the meat for a few minutes. The potato will absorb some of the salt. Remove the potato pieces before serving.
Bread: Similar to potatoes, adding slices of plain bread to the salty meat and letting it simmer for a few minutes can help absorb some of the salt. Remove the bread slices before serving.
Dairy: Adding dairy products like milk, cream, or yogurt to the salty meat can help mellow out the saltiness. Dairy products can balance the flavors and reduce the perception of salt.
Acidic ingredients: Adding a small amount of acidic ingredients like lemon juice or vinegar can help mask the saltiness. Be cautious not to add too much, as you don't want to make the dish overly sour.
Sugar: A pinch of sugar can help counteract the saltiness. It can balance the flavors and make the dish more palatable.
Additional ingredients: You can try adding more of the other ingredients in the recipe (e.g., more vegetables, herbs, or spices) to help balance out the saltiness.
Remember that the effectiveness of these methods may vary depending on the intensity of the saltiness and the specific dish you are preparing. It's always better to start with small adjustments and taste the dish as you go to avoid overcompensating. Additionally, the type of meat and the dish you're making will also influence how well these methods work. Prevention is the best approach, so taste your food as you cook and be cautious with salt until you're familiar with your own preferences and the specific dish you're making.