How to add jellied meat

It happens that the products for the jellied meat are laid in a saucepan, all the spices are perfectly selected, but the salt, which is traditionally put at the beginning of cooking, has been forgotten. It’s good if you remembered this at the beginning of cooking – then the salt is poured directly into the pan and during the long hours of simmering the salt will surely saturate all the products. But what to do if they remembered about salt when the jellied meat had already cooled down and even more difficult – froze?

If the jellied meat is cold, but you have not disassembled it yet, pour a mug of broth with a ladle, put it in the microwave for a minute and add salt – about a tablespoon (for a 5 liter pan of jellied meat). Dissolve the salt in the hot broth and stir in the bulk of the broth. Salt the disassembled meat separately with fine salt and make sure that the salt is completely dissolved in the meat juices.

If the jellied meat is frozen and you did not notice the lack of salt when parsing meat – do not despair. Heat the jellied meat in the microwave or in a water bath, and repeat the same operation with adding the broth.

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