When to salt jellied meat during cooking: at the beginning or at the end
Kholodets is a traditional dish that always decorates the festive table.
This meat treat takes a long time and is difficult to prepare, but the taste always justifies itself.
It is essential to add salt to the dish, as this will enhance the flavor of the broth and meat.
In addition, the additional component softens the meat fibers and makes the jellied meat more tender.
But it is important not to overdo it with salt, and also to know exactly when to add the product during the cooking process.
Many housewives argue about how much salt should be added. Naturally, everything depends on the taste preferences of the cook and the guests at the table.
But it is important to understand that the standard is 1.5 teaspoons of salt per 1 kg of raw meat and 2 liters of water.
The ingredient should be added an hour before it is ready. It is best to use coarse rock salt.
