When to salt meat when cooking?
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Jellied meat takes a long time to prepare, it may not freeze and generally requires a certain ritual attitude towards itself. Despite the simple scheme - I cooked it, poured the chopped broth, cooled it down - it is quite easy to spoil any, even the most correct jellied meat. One of the most common mistakes when cooking jellied meat is the wrong salting of the dish. Moreover, there is no "correct" proportions for jellied meat - beef tails jellied meat requires less salt than pork shank jellied meat or, moreover, chicken legs. And in general, the taste of the eaters themselves is extremely important, which should be guided in the general case.
How to salt jellied meat correctly? - Let's be honest: after boiling the jellied meat, the meat is cut and immediately laid out in forms, poured with broth and removed to freeze. There is not even really time to taste it, since as a rule, jellied meat is cooked as part of a large-scale preparation for the holiday. And how can you try the jellied meat if it hasn't frozen yet? Therefore, let's take as a rule: jellied meat must be salted before cookingso that it is definitely not insipid. After all, salt boiled jellied meat from scratch so that the salt is organic is quite difficult.
An important nuance awaits here - as the inevitable boiling water the salt concentration increases. Therefore, it is imperative not oversalt jellied meat... Again, depending on the taste of the eaters and the type of meat, the amount of salt will vary - 1-2 tablespoons in a 5 liter saucepan. After cooking, if necessary add jellied meat, it is enough just to lightly salt the broth, the meat can not be added to the salt.
Last update Author / Editor - Lydia Ivanova
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