If you have ever cooked jellied meat, you probably know the rule that states: adding water during the cooking process of this dish is strictly prohibited.
But what to do if you oversalted the contents of the pot or some of the broth evaporated during cooking? The answer to this question was found by the expert of the online publication BelNovosti, chef Yulia Arkhipova.
According to the expert, you can add water to the jellied meat, the main thing is that it is not cold.
If you violate this recommendation, the broth will turn out cloudy.
In addition, cold water increases the risk that the aspic will not set, since the temperature of the water in the pan will drop and the collagen will not turn into gelatin.
Therefore, if there is a need to pour water into a pot of boiling water, use only boiling water.
There is one more rule: you need to pour boiling water in a thin stream, and then you need to let the jellied meat boil for at least 45-60 minutes.
If you do everything as required, you can be sure that the aspic will come out transparent and will harden perfectly.
For reference
Kholodets is a hearty dish made from meat broth with pieces of meat that has thickened into a jelly-like mass when cooled.
Expert: Julia Arkhipova
