Not all cooks, even those with extensive experience, know the intricacies of preparing jellied meat.
In particular, many are perplexed by the question of at what stage salt should be added to this dish. An expert of the online publication BelNovosti, chef Yulia Arkhipova, tried to dot all the i's.
So, since jellied meat requires a long cooking time – about 6-8 hours, it would be a mistake to add salt to the pan at the very beginning of this process.
The reason is that water gradually evaporates – unlike salt, which remains in the pan. As a result, the broth will be oversalted, and you can’t dilute it with water, otherwise it simply won’t set.
It is not recommended to add salt at the end of cooking – the meat simply will not have enough time to be salted.
Therefore, the only correct solution is to salt the jellied meat about an hour and a half before the end of cooking.
This time is enough for the meat to be salted, and not much water will evaporate in an hour.
As for the amount of salt, professionals advise adding 1.5 teaspoons of salt for every 2 liters of broth and 1 kg of meat.
Expert: Julia Arkhipova
