Spam, particularly the regular version, can overwhelm dishes with its saltiness. However, blanching the meat can help reduce this salt content, making it more palatable.
For a flavorful, less salty Spam experience, Tasting Table ranks the 25% less sodium flavor as the best, providing classic Spam taste without the excessive salt.
Blanching Spam involves boiling it in water, which washes away some salt. Slicing it beforehand increases surface area, enhancing the salt reduction effect.
After boiling Spam to reduce its saltiness, rinse it with cold water to stop the cooking process, then prepare it as you normally would.
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