Most store-bought stocks contain some salt, meat- or vegetable-based, and any stock will contribute saltiness to a final dish, especially if the broth reduced as the dish cooked. The starches will absorb some of the salt to become more flavorful. You'll just evaporate the water you added and end up re … Imagine a rich stew simmering, filling the house with its delicious aroma. If the beef stew is very salty, double the original amount. Generally speaking, accidentally overseasoning a dish with any one kind of mild spice or herb — cumin, for instance, or tarragon — can be balanced by adjusting the amount of salt, acidity or other complementary spices. To compensate, you may need to add more water or broth and then check the seasonings again. That sounds like a great way to fix my thick beef barley soup, so I don’t have to have rice in the soup. Quick and Easy No-Knead Parmesan Focaccia, The “Cook and Carry” Oval Slow Cooker: Not Your Grandma’s Crock-Pot. Add more crushed tomatoes. This solution is labor-intensive, but it’s also the most effective way to diminish an overly salty flavor from a dish. Top the meal off with a refreshing sorbet for dessert. To fix something that’s too acidic, Samson will add something neutral, such as a full-fat dairy or potatoes, which can be pureed into a sauce or thick soup. Our 8-week guide will show you that baking really is a piece of cake. Add the measured vinegar and sugar to the stew. Vinegar, citrus juices, wine and pickled and fermented vegetables can all bring acidity to a dish, balancing its richness and perking up its flavors. *NOTE* The cheesecloth “bag” needs to be loosely filled so the rice has room to expand as it cooks. To fix over-salted meats, just give them a quick rinse under running water, and pat them dry with a paper towel when you're done. In soup, stew or anything saucy, potato chunks will help draw out some of the saltiness. If it’s a soup, sauce or casserole that contains liquid you can easily add some water or other liquid to help spread the salt out. Or if there’s too much salt in your bolognese sauce serve with extra unsalted pasta. If a soup or stew is too salty, chef and cookbook author Sarah Moulton recommends adding more water (or unsalted broth or stock) to dilute it. How to choose the right type of salt for your recipe. Resin Replacement . If this doesn't resolve the salt issue, then you can either lower the heat and add a root based slurry, or bring the heat up and add a cereal based slurry. Wash and peel a raw potato and cut it into 5mm slices. I didn’t know that sugar or savory herbs would work either. “Nondairy won’t work for this as well, but milk protein casein works perfectly,” Sharma says. The added bulk will also soak up liquid, so add broth or water as needed. Bring two opposite corners of the cheesecloth together and tie together. Acting on food’s molecules, salt … Citrus juice – a sour variety, like lemon or lime, Herbs – savory aromatics like basil or rosemary. Seaweed: A Marine Superfood and Your Cool New Kitchen Staple! The potato seems to absorb the salt. Add Bulk. Salt can be your best friend in the kitchen. It balanced the flavors, taking the edge off.”. 1/2 cup is a LOT of flour! Fundamentals, irresistible recipes and more, in your inbox on Fridays. Pour 1 cup to 1 1/4 cups of dry rice in the center of the square. But when I’ve added too much of a good thing to my soup or stew, I drop in half a peeled apple. This works! You can put chunks of par-cooked potatoes in, let the dish simmer for a few minutes, taste, and then remove them,” Sharma says, noting that you can tie the potatoes up in cheesecloth to make them easier to fish out. Diluting the broth or base with water or stock can help, too, as can bulking up by adding more cooked — but unseasoned — vegetables or meat. 6 ways to cut back on salt — and keep the flavor — when cooking at home. Soup too salty? These tips are real money savers, and I have used a few in the past. Salvaging a dish is a relief, especially because you don’t have to throw money down the drain or start over again. FOODAL® IS A REGISTERED TRADEMARK OF ASK THE EXPERTS LLC. Too much heat or spice. The flavors and sensations that chiles and peppercorns bring to dishes are unmatched and seductive. Sharma explains the science behind this: “If the soup already has dairy, or can handle some dairy stirred in, this is ideal, because dairy proteins have the ability to bind capsaicin,” the compound in chiles that makes them hot. Otherwise, use cornstarch - about 1 tbsp per pint of stew - mixed up in a little cold water first, to make a paste, then pour the paste in, and mix well while simmering, until it thickens. This site uses Akismet to reduce spam. Finally, about that adage to “season as you go,” both Sharma and Bemis caution home cooks against adding seasoning at every stage. Omg thank you for posting this article! We enjoy hearing from you! Seems like the added starchy ingredient would pair well with adding the extra liquid, since they can help balance each other out. Share or save this Without it, dill pickles just wouldn’t be the same! “A teaspoon or less of baking soda will immediately react with the acid and turn it into a salt,” Sharma says. If not, a sweet, creamy, savory, or acidic addition may improve the taste of your over-seasoned dish. The health information in this article is not intended to assess, diagnose, prescribe, or treat any disease. Yes, you'll likely have to add more of the other ingredients as well otherwise the soup will be too watery, but don't try to reduce it by simmering. Stir in Something Acidic. Categories How To March 21, 2017 September 23, 2016 by Nan Schiller. Add half the amount of stew you used (without adding salt). I like the alternatives to add, and also focusing on absorbing some of that salt, which is a good way to go. While dilution increases the volume of the dish and the risk of waste, it is the most effective way to make a dish palatable … These tips will really come in handy when I’m cooking as I tend to have more accidents with the salt than most. You may have just saved my next dinner! But if it’s too late, there are a few things you can do. Add vinegar or lemon - the acid cuts the salt flavor - and a dash of sugar or brown sugar to combat the excess salt. I have made a beef stew and put to much salt in it, how can I fix it? These are good tips that I would not have thought of implementing on my own. Here is more about what we do. Don’t like them? If you don’t have more stew ingredients you can also try: Pasta; Rice; Potato flakes Just a pinch more salt will do the trick. Let the potato pieces sit in the pot for about 15 minutes, then fish them out before serving. With a background in business, writing, editing, and photography, Nan writes humorous and informative articles on gardening, food, parenting, and real estate topics. “The amount of salt and pepper you want to use is your business. If you've oversalted a soup or casserole, add some large pieces of potato and let them cook, then remove. I know I’m not the only one who has suffered through the experience of putting too much salt, and it’s great to know that it’s not the end of the world if that happens to you. Hood, Ore.-based Tumbleweed Farm. Over time, some of that dissolved salt diffuses into the meat, seasoning it beyond just the surface. Salt, sodium chloride, sodium, NaCl. I like the ideas of rices or noodles. If you can expand your original recipe, great! Before you throw up your hands, toss everything in the trash and order pizza, try one of these fixes to balance out the dish. The general consensus is that the potato does absorb salt, but it soaks up liquid too, and doesn’t necessarily change the proportion of salt to food. These are great ideas for masking the salty taste, but I have to add more to dilute the overall sodium content. Both salt bridges and salt mushing are DIY fixes. Add additional sugar and vinegar to the stew in 1 tsp. Knowing these handy tips will do wonders for your anxiety level the next time you slip with the salt shaker! Add a dash of acid to trick the tongue. Adding other ingredients to soups and stews may help remove or redistribute salt. Adjusting the salt level of a baked dish can be a difficult challenge. I prepared individual breakfast quiche. Removal. So you’re making a creamy Carrot-Ginger Soup, increasing the amount of carrots and ginger should help tame all of that saltiness. I’d recommend noting this on your recipe, and cutting out the added salt if you make it again. Acting on food’s molecules, salt enhances their essence and makes them taste and smell better. It was taken out before it got soft enough to fall apart. increments until the saltiness has been greatly reduced. How to Fix It. Tomato sauce too salty? Samson notes that acidity and salinity can sort of trick the palate. Too much acidity. Most online solutions will have some version of this. When she’s not in the garden, she’s in the kitchen preparing imaginative gluten- and dairy-free meals. Add a little lemon juice if the stew is just a bit too salty; lemon juice can counteract the flavor of the salt. Aishwarya Iyer, the founder and owner of Brightland, a company that produces oils and vinegars, says she relies on fruit-forward vinegars to help balance spiciness. The idea was that it would absorb the excess as it simmered in her gravy. Instead, they suggest that you “taste as you go.” Either way, Bemis says, “the important thing to remember is that almost everything can be saved.”. Nan Schiller is a writer from southeastern Pennsylvania. In the past, we've found that if you wait to salt beef stew until the end of cooking, the broth becomes unpleasantly salty, while the meat is under-seasoned because the salt did … Quick Fixes if You Add Too Much Salt to a Dish. You can save almost any overseasoned or oversalted soup, stew or sauce with these tips, “Vibration Cooking, or The Travel Notes of a Geechee Girl.”, “The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes.”, “Local Dirt: Seasonal Recipes for Eating Close to Home,”. We occasionally link to goods offered by vendors to help the reader find relevant products. Tip 2 The amount of potato is difficult to state as it depends on the volume of soup and the intensity of salt. Tie securely and trim cord. I can’t even remember how many times I’ve tipped a spice jar into a bubbling vat of stew, meaning to add just a sprinkle, but watching in horror as far too much oregano or chile flakes or allspice are swallowed up by the boiling waves. Try red wine vinegar with a hearty roast or stew or rice vinegar with an Asian stir fry. If a sauce or thicker stew is too acidic — but not too salty — Sharma says you can add baking soda, which is alkaline. How to Fix Salty Beef Stew. This trick works well with any kind of soup or stew. Of course, Grandma always ate it later – it was Grandpa who was on the low-sodium diet! How can I get salt out of cooked quiche? Regular table salt comes in plain and iodized versions. Let us know some handy kitchen tips for repairing recipes in the comments below. ALL RIGHTS RESERVED, Vanilla Sauce (For German Dampfnudeln, and Other Delights), Perfecting Your Pie Game: Breaking Down the Daunting Crust. All great ideas, so thank you. Between adding the salt and the chopped ham in the egg mixture it generated too much saltiness. I’m definitely going to try granny’s secret there too. Measure out 1 tsp. Take butcher’s twine (or heavy cotton cord) and wrap 2-3 times around the neck of the “bag” below the knots. Learn how your comment data is processed. They differ from one another in flavor, texture, sodium content, usage, and price, but each imparts that secret something that makes foods sing – unless we overdo it. Another option is to add an ingredient that will mask your blunder. To solve this problem I decided to start seasoning by hand, but occasionally, I might forget and still use the shaker. Then there are the actual mistakes that happen in the kitchen all the time. If the recipe is based on a meat-based stock, or contains bone-in meat, know that bones are a source of sodium. Why you should be using vinegar for more than vinaigrettes. It’s easy to over-salt anything, but especially dishes with multiple components or steps, such as soups, stews or sauces. COPYRIGHT © 2021 ASK THE EXPERTS LLC. I make this mistake all too often! Dress a cool, crisp salad in a creamy yogurt dressing for a healthy side, and keep glasses filled with thirst-quenching beverages and a twist of lemon or lime. Try adding an acid such as lemon or lime juice, vinegar, or wine which will obscure the salty taste. It’s a vital nutrient that helps maintain blood, nerves, muscles, and fluid levels in the body. Grab the shaker to add a dash and – oops! If possible, I try to double the batch and then just freeze some for later. The first step to solving the problem is to remove the rosemary leaves or sprigs. I always water it down if that happens, but yeah, sometimes that just ends in a mess. If the additional fluid thins the consistency too much, you’ll need a thickener. As a matter of fact, most foods contain at least some of this essential mineral. “I’m a home cook and abide by my parents’ and grandparents’ way of cooking, cooking by taste,” she says, “so, recently, when I added too many chile flakes to a dish, I instinctively reached for blackberry balsamic vinegar, because the fermented fruit adds sweetness along with the acidity. How to get the most out of your supermarket butcher and fishmonger. If your beef stew is too salty you can save it by adding common ingredients that you have on hand. The addition of balsamic vinegar in the gravy added another dimension in the overall flavor. of whatever vinegar works best with the flavor of your dish, then taste and add more if necessary. Dilute it with acid or cream, or use a starch to soak up the extra seasoning. 3. If you make soup too salty, it can be fixed just in time for a homemade dinner. 6 spice blends to make at home, including garam masala, ras el hanout and Cajun seasoning. Easy Vegan Cinnamon Rolls: Sweet and Fluffy Delights! It’s sturdier than sliced white, so it won’t disintegrate into hot liquid, but it will absorb a lot of broth or sauce when you add it to a stew or soup. I’m sure it’s happened to you – you forgot to taste one more time and added more salt anyway and then realized that suddenly your stew/soup/sauce was so salty it was inedible. Well I am so glad I came across this, because I will be honest my go to method is just to add water, and we all know that this really just tends to add a whole other issue with the flavor once you solve the salt issue. “I find that salt and acids play with each other. Please consult with your health care professional before making any dietary changes. Uncooked potatoes work, too, says Steve Samson, the chef and co-owner of Rossoblu in Los Angeles, especially for soups with a lot of liquid, or in the earlier stages of cooking. Then, you almost have to add more liquid. “I’ll add peeled potatoes and some extra water, since the potatoes will absorb some liquid as they cook, but this evens it out, and helps with the extra salinity,” Samson says. Serve small portions with mild side dishes like baked potato, bread, rice, or pasta, and avoid offering butters and cheeses that tend to be high in sodium. Or maybe you threw in a handful of salt at the end. Dissolve one tablespoon of cornstarch in one to one and one-half tablespoons cold water, and add it slowly to your simmering pot. Back in the day at my house, the conventional wisdom was to grab a potato, peel it, and plunk it into the pot when Grandma got heavy handed with the seasoning. Both Samson and Bemis suggest bulking up any stews or soups that are overseasoned. Once the salt is absorbed, remove the potato slices and enjoy your dish bought back from the brink of salty mayhem. Say you made a Vietnamese chicken noodle soup or a mixed curry and got a little overzealous with your salt sprinkling. Cream will save a sauce that’s fiery hot; an especially spicy soup or stew can be served with sour cream or yogurt on the side. By any name, pepper’s best buddy is not an herb or a spice, but an essential mineral, and one of our favorite food seasonings. This happens usually when the kids are "helping" me cook - and I'll deal with the salt to spend the fun time cooking with them. Sample recipes from our 10 desert-island titles⁠—then decide what to add to your shelf. The easiest way around too much of any spice is simply to dilute it. If a dish is extremely salty, you may need to do some slightly more involved doctoring. In stews, the starches will maintain the thickness of the stew, while absorbing unwanted saltiness. Use a triple layer of cheesecloth to form a 12 inch (or more) square. Bemis says she sometimes uses coconut milk, mostly because of its fat content and sweetness, if it makes sense for the particular dish. What do I do if my beef stew is too salty? salt, the culprit . This saved my first attempt at making a beef pot roast. The raw potatoes will soak up the excess salt making your too salty main dish edible again. This batch may be a lost cause, unfortunately. Cooking tips and recipes, plus food news and views. Start by playing defense: “If more than one of the added ingredients is salty, especially for ingredients like miso, soy sauce or dried shrimp, I would wait to add any salt the recipe calls for until I’ve tasted it at the end,” says Nik Sharma, author of “Season,” and the new book, “The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes.”, Get Nik Sharma's recipe for Umami-Packed Brown Vegetable Stock. “If the dish already has a lot of root vegetables in it, cook some more in a separate pot of water — without any seasoning — and then add them to the base, letting it simmer so the flavors even out,” Bemis says. If the potatoes didn’t work Morris, I would suggest adding more plain steamed peas until they are less salty overall, or serving them like more of a condiment than a side dish. Add uncooked, unseasoned starches, such as noodles, barley, quinoa, or rice and allow them to cook in the over-salted broth or sauce. Do the same for the remaining two corners of the cheesecloth. After tossing the shaker into the trash with a few choice words, what should you do? Finally, some of the same tricks that help ease saltiness can help when a dish is too acidic: Bulking it up with more vegetables or replacing some of the liquid with unseasoned water or broth will help balance the final flavors. An absorbent starch like rice or pasta may absorb excess sodium in your soup, stew, or sauce for a less briny taste overall. If it’s just a little bit too salty, sometimes a touch of sweetness will help, advises Andrea Bemis, author of the new book “Local Dirt: Seasonal Recipes for Eating Close to Home,” and co-owner of the Mt. But half of learning how to cook, or becoming a better cook, is learning to have confidence in the kitchen. In dishes where you have used loose rosemary leaves, … Some of these links may be affiliate in nature, meaning we earn small commissions if items are purchased. If you're making a soup, stew, or curry, toss in a few pieces of raw, peeled potatoes and fish them out when your dish is done. I’ve used the diluting method before, but that really doesn’t help with a curry, especially after you’ve used your last can of coconut milk. There are plenty of foods that are naturally rich in sodium, like beets, apples, celery, cranberries, and meats. Hi all, OK - I must admit, I do space out and add too much salt to a soup or stew. When salt and meat are added to the pot at the beginning of cooking, the salt dissolves into the stewing liquid. By any name, pepper’s best buddy is not an herb or a spice, but an essential mineral, and one of our favorite food seasonings. The lid pops off, and the contents pour in. You should have a LOOSE cheesecloth “bag”. The resin in your water softener does the hard work of capturing the minerals to make hard … 6. Too much salt. I need to have them by tonight ☺️. Kosher salt has larger granules than table salt, so if the recipe calls for kosher, either use kosher or measure much less table salt than it calls for. Today’s cooks have gone to great lengths to bust this method as a quaint myth. Add more water. Removal may not be an option if you used chopped or powdered rosemary in the dish but you get it out if you used sprigs or whole leaves. If the recipe can handle it, you could also add some creamy dairy-sour cream, heavy cream, milk. I might counteract the salt by adding more of a no-sodium beef broth/beef consumee. Balance out the salty flavor by adding something sour. Follow the steps below to rid your water softener of salt bridges or mushing: Break up the salt bridge with a broom handle. Thus the best way to fix an over-salted sauce or soup is to make a bigger batch of whatever it is. You’re absolutely right – seasoning by hand is the way to go. “I’ll also reach for something sweet, maybe caramelized onions or honey, which can offset the sourness,” Samson says. Add puréed white rice Rachel Ray recommends adding cooked white rice puréed with water to soups or stews that are over-salted, which helps tame the salty flavor without making your dish watery. Either way, it’s T-minus-zero minutes until dinnertime, but “dinner” is way too salty and completely inedible. I don’t like to get in people’s business,” writes Vertamae Smart-Grosvenor in the introduction to her seminal “Vibration Cooking, or The Travel Notes of a Geechee Girl.” I think about that a lot when I’m developing recipes, because it’s the truth: One person’s perfectly seasoned chowder, soondubu jjigae or pozole is another’s overseasoned mistake. Here’s the skinny on disabling them. Our 10-week series is the cookbook club you've been waiting for. Acids can make a dish taste saltier than it is, so you have to keep that in mind when seasoning," says Samson. Sugar, maple syrup or molasses can work, too. The panic is real. “Any good starch will suck out the excess salinity. If these fixes don’t do the job, there’s another idea you might want to try. If you still have a pot that tastes like it was dunked in the ocean, the following four methods can help: After you’ve attempted to siphon off the salt before it dissolves, your next course of action is to water down your recipe to diffuse the heavy seasoning to a palatable level. This is more difficult with stews and soups, as the rice or pasta becomes part of the dish. Experiment using small increments, tasting as you go until the briny flavor is reduced. The dairy will work two-fold. If you’re going to use that much, make a basic roux with butter, and cook it well first. One quick fix for over-salted broths or liquid dishes is to add water. Remove salt mushing by draining and cleaning the tank and refilling it with fresh salt. Try the following: The addition of more liquid will dilute the liquid in your dish, rendering the overall flavor less saline. each of sugar and vinegar. Another starch Sharma adds to salty soups or stews is fresh sourdough bread. Dip a spoon into the glistening broth and taste. If it hasn’t had a chance to dissolve, you may undo some of the damage. And there’s nothing that will make you feel more confident than knowing how to fix something when it’s broken. In a stew or similar dish, add more of the other ingredients. I would never have thought to use citrus juice to remove some of the salty flavor, or vinegar. I’d suggest serving your quiche with a dollop of yogurt or sour cream to help even out the salty flavor, but even that may not be enough to help you here. add more meat and vegetables to your stew, or unsalted butter to your sauce. “Personally, I don’t think anything can be too spicy,” Samson says with a laugh, “but I am always cooking for other people, so sometimes I have to tone it down.” He reaches for something sweet if a dish is just a little bit too spicy. Adding too much salt is a common blunder, as is adding too much acidity or spicy heat. With a large spoon or ladle, gently scoop out the contents in the area where the sodium was added. By increasing the quantity of your main non-salty ingredients, the concentration or flavor of the salt will diminish. Thanks for posting this! Salt, sodium chloride, sodium, NaCl. I screwed up and I made cream peas, put too much salt in them. The natural reaction to over-seasoning stews, soups, and sauces with sodium is to want it out – fast. Why didn’t I think of that? Potatoes are ideal because they won’t absorb too much of the broth and have a neutral flavor. Since ham is already salty, that’s going to be a tough one, Joyce. Thanks for the really great article and the wonderful tips. You will add the rich texture and you will counteract the saltiness, as these dairy items need salt to enhance their flavors. Repeat until the desired consistency is reached. In 1924, iodized salt was introduced in the US to help rid the population of goiter, a common thyroid condition at the time. After adding the baking soda, taste the dish again to make sure it’s not too salty. I’ve overdone it more than once with the shaker or canister. How to Cook Pork Shoulder in the Electric Pressure Cooker, How to Cook Chicken Breast in the Electric Pressure Cooker, How to Cook Basmati Rice in an Electric Pressure Cooker. It brings forward and enhances flavours, taking a dish from drab to vibrant with just a pinch. Happy to hear the tips have worked for you. Adding an acid (vinegar, lemon, wine) to an over-salted dish acts the same way sugar does in that a little may adjust the salt, but too much … I’ve experienced the dreaded loss of the shaker lid, too. “But don’t add too much baking soda, as it will start to taste brackish,” Sharma cautions. Add water or stock to a soup to reduce the concentration of garlic powder. Allow the stew to simmer for five minutes and then taste the stew. For years I thought the answer was to add one of these three starchy foods: pasta, potatoes, rice -- to the rescue? Here’s how to use what you have. As with most other culinary excesses, there are several ways to fix too much rosemary in a dish. 1. Too Much Salt in the Stew: What to Do? A dish that is not utterly ruined by an overabundance of sodium, but that is nevertheless quite briny, can be served in a way that will minimize its impact on the palate. But what if you’ve added too much heat? But what do you do when you’ve lovingly tended and seasoned a dish and you realize that you’ve added way too much salt? Place the slices in the bottom of your dish and leave until the flesh becomes transparent. Step 3 Spoon in a little yogurt, sweet sherry or tomato puree, depending on the other ingredients in the stew. We need sodium for survival. When it’s really overpowering, he turns to dairy. Thanks again!! If you are rescuing a sauce or broth, you may be able to strain and discard the added starch. By signing up you agree to our Terms of Use and Privacy Policy. However, too much can be detrimental to good health. Thanks again. Maybe you’ve carefully seasoned, tasting as you go. Use 1 tbsp. In other cases, you can dilute by adding other low salt ingredients.For example, if you have over seasoned the salad below, you could toss in some extra zucchini or other raw veg to balance things out. Today we cook with many varieties including sea salt, Himalayan, rock, and kosher. Step 4: Add Acid. Hello and thanks for writing. Having celiac disease has only served to inspire her to continue to explore creative ways to provide her family with nutritious locally-sourced food. https://www.washingtonpost.com/.../12/16/how-to-fix-overseasoned-soup-stew However, keep in mind that you’re basically re-maki… You can now rescue the over salted dish; AND retrieve the rice. I put potatoes in them to no avail so any suggestions would be very helpful. Onions, shallots, scallions and leeks are mostly interchangeable in recipes. “Often, at the restaurant, when someone said a sauce or soup was too salty, we discovered that it was actually the acidity that was off,” he says. Read on! Everyone loved the Chicken and Noodles!Recipe for the Chicken and Noodles will be posted soon as well.Merry Christmas, everyone!Janie & John The flesh absorbs some of the excess seasoning while leaching out just a bit of sweetness to help balance the flavors. Thank you. Yeah, seasoning by hand, or spoon, is the way to go for me too. Good idea, going to put it in my stew NOW! “I’ll add some honey, a tablespoon at a time, and taste to see if that helps balance the flavors,” she says. A guide to dried chile peppers — your secret flavor weapon in the kitchen. You can also leach the salt out of salt pork or bacon that you find too salty by soaking it in water for at least two … “Remove a portion and rinse it off in a colander.” -Elizabeth Bramkamp, Gig Harbor, WA
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