When to salt jelly when cooking: at the beginning or at the end of cooking? How much and how to salt the jelly correctly: proportions, recipe

Many housewives do not know when to salt jelly. There are some nuances.

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It is mistakenly believed that jelly is a national Russian dish. A chilled meat broth with chopped pieces of meat, which forms a jelly -like mass when solidified, is called a galantine. The recipe was brought to Russia by the French. A few centuries ago, it was fashionable to write out architects and scientists, governesses and, of course, cooks from France. Galantin, becoming a Russian cold man, has taken root so much that almost no feast does not do without him.

Read on our website another article on the topic: "How to quickly and correctly defrost the minced meat in the microwave, oven, refrigerator?".

From this article you will learn when you need to salt the broth for the junction. You will also find a recipe for a delicious jerky from pork legs. Read further.

Do I need to salt jelly?

In fact, jelly is a very concentrated broth, but, like any meat dish, it must be salt. It is important when and how much to pour salt. It all depends on the choice, the volume of meat and the time of its preparation. In order for the jelly to freeze well, it must be cooked for at least six hours, but it happens that the cooking time takes ten hours.

Salt reveals the taste of meat and broth.

It helps soften the fibers of meat, making it more tender.

How much and how to salt the jelly correctly: proportions

The amount of salt depends on taste preferences and the difference can be significant with the specified norm in the recipe. Here are the proportions, how much and how to properly salt jelly:

It is considered standard 1.5 teaspoon of salt per 1 kg of raw meat and 2 liters of water.
Given the duration of cooking and the degree of reduction of the finished product in volume, salt should be added an hour before the readiness, so as not to overclock.

Do not forget that salt happens: iodized, sea, “extra”, flavored, large grinding. All species differ in degree of salinity. In order not to make a mistake with proportions, it is recommended to use large grinding stone salt in cooking, it is its amount indicated in the recipes. Using Extra salt, you can easily overcome the dish. It is pointless to use flavored salts, in the process of cooking their taste will be lost.

When is it necessary to salt the broth for the jams of pork, chicken during cooking: at the beginning or at the end of cooking?

Any meat (pork, chicken) used in the preparation of a junction should be salted almost always at the end of cooking.

What to do if you forgot to salt:

In hot and still not spilled broth with meat, add 1 tbsp. l. Salt for 5 liters, stir thoroughly.
The cooled one should not heat all over again, take a glass of broth and dilute the salt in it, heat and pour into the pan to the main one, stir.
The already frozen jellied meat can be heated in a water bath, salt and re -cool. The absence of salt in the cold can be compensated by handling mustard, adjika, horseradish to it.

What to do if you were overlapping:

Add water to the finished hot broth and boil another 1-1.5 hours. But heavily diluted can harden poorly.
Boil a small piece of meat, do not salt at all, and then mix with a crossed broth. We'll have to add more gelatin according to the instructions, otherwise the mass will not freeze.
If you have a very overlapping, divide it into meat with a small portion of the broth and boil borsch or any vegetable soup. Pour the remaining broth into small forms and freeze. And then use as a broth concentrate in the preparation of various dishes.

Do not add rice or raw potatoes to get rid of excess salt, you will only spoil the taste of the junction. After all, there should be no other taste, except for meat sweet-salt delicate taste and dense jelly, melting in the mouth with a slight aroma of spices.

A recipe for delicious jigs of pork legs

On the eve of the winter holidays, housewives are looking for recipes for the festive table. But the jelly will be on almost every New Year's table. This is a great satisfying appetizer that goes well with different mayonnaise salads and other dishes. Here is a recipe for a delicious jerk of pork legs:

First of all, pork legs should be prepared. Wash them well under running water and with the help of a knife to scrap the surface. The remaining bristle should be scorched and the legs are again cleaned. Cut along the bone and soak in cold water for 3 hours.
Put in a pan and pour water, about 1 kg of legs will require 2 liters.
If you do not add pork flesh, then the first broth can not be drained. When adding, after boiling, drain the first broth, rinse the meat and legs and pour water again, 2 cm above the level of meat.
Let me boil, remove the foam and reduce the fire.
Add 2 peeled onions, 2 carrots, parsley root. Leave for 5 hours to languish under the lid.
Pull the cooked onion, lower 2 onions into the broth with the remains of the husk, it will give the broth a golden color.
Put bay leaf, salt, pepper pepper. And continue to cook for another 2 hours.
When the meat begins to easily separate from the seeds of the legs, the broth is ready.
Pull out all the meat, let cool a little and cut into small pieces, carefully choosing all the seeds.
Lay out, evenly dividing the meat and skin by forms. Add finely chopped garlic and pour a broth, after straining it through several layers of gauze or a very small sieve.

Let it cool on the kitchen table to room temperature and put in a refrigerator. After cooling on the surface of the junction, the sebaceous film is formed, it can be carefully removed and can be used for onions in soups.