So, about to embark on a 2 week stint for work so I asked "what do you want for your last dinner made by me for two weeks (aside from the chicken breasts and thighs, smokerless pork steak, pork belly, carnitas and Salmon, the passion fruit and lemon tarts, poached salsify, curry and a few other goodies). I got.... "Steak and potatoes" (ugh!). So, I picked up a roast that will go in later tonight and in the interim set out to make Heston's mushroom ketchup from his ISOP series. So, I chopped and salted the mushrooms and all the blogs and such I read said that it was way too saltly....so I got worried. and tasted the mushroom juice....oy. So, do I toss and start over or figure out if I can rescue it? Then I checked my fat duck book as I knew he had done a similar recipe in there and needless to say there's a typo in ISOP (life happens). So I tried rescuing it (see pic below). Small pyrex cup in the middle of the pot with the lid inverted and plastic sealing in the lid. It actually worked quite well (other than it took like 5 hours and made a mess of the pot as the salt dried to the side of it).
As a back up, I made another batch and tried them both. First one was definitely more salty, but was still "ok". Ended up merging TFD and ISOP recipes for the new version and it's pretty awesome!
Lesson learned.
