What to do if the jelly was overlapping when cooking?

Ways to reduce salt concentration in the cold.

Content

The crossed jelly is not the most delicious dish that can ruin the feast. However, in a frozen state, salt is not so acute as in hot broth. This should be taken into account when trying to correct the situation. In this article we will tell you how to fix the salty jelly.

What to do if the jelly was overlapping when cooking?

There are several simple techniques. You can use a rice bag. Two tablespoons of rice are typed in gauze, and lowered into the broth.

What to do if the jelly was overlapping when cooking:

Boil rice is necessary until cooked. Krupa will bring excess salt into itself, make the dish delicious.It should be understood that some varieties of rice during cooking give turbidity.
This is unacceptable for the junction, because the broth should be light and transparent so that after solidification in it you can notice vegetables, pieces of meat. This makes the dish aesthetic and attractive to guests.
Therefore, it is possible to light up the broth after rice bags by filtering or using a chicken egg that draws muddy particles.

How to fix the over -pierced jelly?

You can cope with the situation with potatoes.

How to fix the over -pierced jelly:

It is enough to take two large potatoes, without cutting, but having previously cleaned, lower it into the broth and cook until cooked. After the dish is ready, it is necessary to extract vegetables.
However, it is worth considering that, like rice, the potato gives the noodle starch, so he can lose his transparency. This is one of the most common problems. Therefore, one of the best options is the addition of a raw egg.
By introducing a chicken egg, it will be possible not only to reduce the amount of salt, but also to make the broth more transparent. Therefore, make a big fire, enter the egg, having previously broken it. Try not to mix, do not shake, so as not to divide the egg into small fractions. At the end, it is worthword to strain the broth so that it becomes completely transparent.

How to save a pierced jelly?

Many housewives advise add boiling water to the broth, cook on. However, the decoction will become less saturated, the taste of the dish may deteriorate, so this method is not used.

How to save a crossed jelly:

When boiling water is added to the already finished broth, the amount of collagen decreases, so the dish may simply not freeze.
If you decide to use in this way, you need to prepare 20-30 g of gelatin, soak it in cold water, enter into a hot broth.
Then, with one hundred percent probability, he will freeze.

To fix the taste characteristics, you can add spices. However, with a high probability, the taste of the dish will still change for the better. The best option is to introduce the unstable broth of the same composition. However, few of the hostesses acquire a pork sizzle, paws and tails in advance. The cheapest and simplest option is chicken paws. It is necessary to boil a large number of legs in boiling water until cooked until the skin begins to lag behind the bones. After that, it is necessary to pour in the unsolved broth into the already finished jellied meat.

What to do if the jelly is crossed and frozen?

If there is too much salt in the cold and it was not possible to reanimate it with all methods, do not be upset.

What to do if the jelly is crossed and frozen:

From this dish you can prepare a lot of diverse dishes. This is a good basis for soups, first dishes. You can cook delicious hot without adding meat from the junction.
To do this, just add potatoes and vegetables to the broth. Jellied meat can be added as a cut with cubes to salads, layers lay on top of bread.
With the help of meat and junction, you can cook a delicious potion. Due to the good geling abilities of the junction, it fastens to the components of the dish, with the formation of a monolithic, homogeneous mass.

We will also tell you what to do if we were overlapping:

Unfortunately, the finished jellied meat, which froze, is difficult to get rid of salt. Therefore, the main task is to prevent the concentration of salt, to correct the situation during broth cooking. It is recommended to add several peeled bulbs in the preparation process. After the jelly is boiled, they must be extracted. Vegetables also absorb salt perfectly, making the broth less saturated and salty.