When to salt the aspic - at the beginning or at the end: even experienced housewives get confused

The question of when to add salt to jellied meat worries everyone who has ever prepared this dish.

The answer to this question was found by the expert of the online publication BelNovosti, chef Yulia Arkhipova .

Since jellied meat is cooked for quite a long time, at least 6-8 hours, adding salt at the beginning of the process would be a mistake.

Even if the jellied meat is cooked at minimum heat, the water still evaporates, and if you add salt to the broth at the beginning of cooking, by the end of the process the water will evaporate and the salt will remain in the pan.

As a result, the broth will be oversalted, and adding water to it to correct the situation will not work, because then the jellied meat will not set.

At the same time, if you add salt at the end of cooking, the meat may not have time to be salted, and the jellied meat will turn out undersalted.

What to do? Add salt to the aspic approximately 1-1.5 hours before the end of cooking.

This time is enough for the meat to be salted moderately, and not much water will evaporate in 1 hour.

Earlier we revealed a recipe for a fluffy Bulgarian omelette .