If the jellied meat is too salted, what to do?
Reading time - 3 minutes.
The taste of oversalted jellied meat is quite easy to even out. And there are several ways to do this. First of all, you should make sure that the jelly is definitely salted. Remember that the amount of salt tastes stronger when hot. If, after all, you are sure that you need to urgently save the dish, then there are such options:
- increase the amount of jellied meatby boiling unsalted and mixing. It freezes well, for example, on chicken feet.
- boil jellied meat with the addition of a large amount of water (better to try), and after cooking add diluted gelatin. How much gelatin to add depends on several factors;
- boil some side dish in jellied meat - rice, potatoes, buckwheat, placed in cheesecloth or a special sieve - which will draw out the excess salt;
- use jellied meat for cooking other dishes - excellent borscht, roast, soup, aspic, salads, just with buckwheat, etc.
- a radical way - to cook jellied meat from scratch, according to all the rules.
Last update Author / Editor - Lydia Ivanova
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