In what water should you put meat in jellied meat, soup, salad?
Reading time - 4 minutes.
This article explains the general rules for what water to put any meat in, be it beef, chicken, pork or turkey. Depending on the dish, the approach to heating water will be different and will affect the taste of the dish. By sticking to our table, you will get a really tasty result.
| Dish | What water to put | A comment |
| In jellied meat | Put the meat in cold water so that the maximum of gelatin is released into the broth and the jellied meat is exactly frozen. | To make the jellied broth solidify accurately, choose the right type of meat and its proportions. |
| Into the soup | Place the meat in cold water so that the broth - the liquid base of the dish - is rich and not watery. | To heighten the aroma, it is better to take meat on the bone, and for a golden color, add an unpeeled onion. |
| For salad | Put the meat in boiling water so that the blood instantly curdles and the meat is cooked in its own juice. | This approach will ensure maximum juice retention and softness. For a spicy effect, the meat can be pre-marinated and cooked by placing it in a bag with the marinade. |
Last update Author / Editor - Lydia Ivanova
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