If jellied meat is too salted, what to do?

The taste of oversalted jellied meat is quite easy to even out. And there are several ways to do this. First of all, you should make sure that the jellied meat is definitely salted. Remember that the amount of salt tastes stronger when it is hot. If, nevertheless, you are sure that you urgently need to save the dish, then there are such options:

1. increase the amount of jellied meatby boiling unsalted and mixing. It freezes well, for example, on chicken legs.
2. boil the jellied meat with the addition of a large amount of water (it is better to try), and after cooking add diluted gelatin. How long gelatin you add depends on several factors;
3. boil some side dish in jellied meat – rice, potatoes, buckwheat, placed in cheesecloth or a special sieve – which will draw out excess salt;
4. use jellied meat for cooking other dishes – you get excellent borsch, roast, soup, aspic, salads, just with buckwheat, etc.
5. a radical way – to cook jellied meat from scratch, according to all the rules.

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