Oversalted khlodets: what to do and how to fix?

Kholodets is considered a traditional Russian dish. People are very fond of it. It is especially relevant for winter. Cooking khlodetsh is quite simple, and the taste is unusual and pleasant. The dish includes meat and frozen broth. Some hostesses specially put it on a glazed balcony or in the refrigerator. All ingredients must be refrigerated. From here came the other name - jelly.

No thickeners should be added to the jelly. Its broth should not resemble jelly, as in the jellies. There are other subtleties in the preparation of this dish.

Secrets of successful jellied meat

1. It is best to use one type of meat. It can be pork, beef or chicken. Some hostesses prefer to create a meat assortment.
2. It is important to choose the basis for the broth. To make it solidify perfectly, it is cooked from pork or beef legs. It is advisable to choose the lower part of them. Also suitable ears, lips, tails and knuckles. These parts contain collagen. This substance has a good effect on the stickiness of the liquid.
3. Also, chicken legs or turkey wings are ideal for jellied meat. These parts do not have a lot of meat, so hostesses additionally buy ingredients such as tongue, soup pulp, beef on the bone, chicken ham. The presence of veins and skins also has a favorable effect on the solidification and stickiness of the broth.
4. It is important when cooking to observe the proportions. The calculation of the amount of meat is made from 700 grams of pork legs - 1.5 kilograms of other parts. If too much meat is added to the jelly, it will not solidify.
5. Meat should be chosen fresh, it is better if it is steamed.
6. Before you start boiling jelly, it is necessary to soak the meat parts. Such a procedure gets rid of residues of clotted blood. In addition, it facilitates the removal of the skin.
7. For boiling, it is necessary to choose a large pot. The meat should lie in it freely, completely covered with water. When boiling, use a skimmer to remove the foam.
8. Many housewives recommend draining the first boiling water. Such an action allows getting a transparent broth and eliminating the greasy flavor from the chłodnik. In addition, the dish becomes less caloric.
9. During boiling, no water should be added. This process can lead to unpleasant consequences. The chłodecz either will not solidify at all, or the color of the broth will not be transparent. The liquid should cover the meat by 2 centimeters. A larger amount of it is also bad. Water will boil out, you will have to stir the broth with a spoon, removing the excess. As a result, there is a high risk that the jelly will not solidify.
10. Cooking time is from 5 to 10 hours. The interval depends on the quality of meat and the number of ingredients. Boil should be on low heat. The broth should not boil strongly.
11. Salt is added only at the very end of cooking. If this is done in the beginning or in the middle, the jelly properties of the broth will be reduced.
12. There is a great risk of over-salting the jelly, because when the water boils off, the liquid becomes less, and the broth is more concentrated. Salt should be added more than in the soup, so that when the jelly solidifies, it does not become boring.
13. Do not forget the spices and seasonings. Each hostess chooses them, based on her preferences. The main thing is not to put too many spices, the meat flavor should prevail in the cold cuts.
14. Vegetables are added after 5 hours of cooking. Then they give a nice flavor and aroma to the dish. Housewives put a whole carrot and a head of onion in the pot. Sometimes onions are not peeled, but well washed. Such an action allows you to get a golden hue of broth. And the garlic, cut into circles, should be prepared for the form of solidification.
15. Expose the dish is best on a glazed loggia. At room temperature, it will not freeze. Alternatively, you can put it in the refrigerator.

What to do if the broth for chłodnik is salted too much

Salt is added at the very end of cooking. It is desirable to add a little more salt than when adding it to soup. Then the taste of the chłodnik will be pleasant and rich. But often hostesses by the word "a little" mean something else. They take too much salt. As a result, the broth is too salty. So how do you save the dish?

1. Some chefs suggest cooking a new broth separately (without adding salt) and adding it to the previous broth. Of course, the risk is great that the liquid will lose its stickiness. Then some gelatin is poured into the pot.
2. Housewives sometimes simply add water to the broth and wait for it to boil. Such a procedure can also lead to negative consequences, but contributes to the elimination of excess salt.
3. Cereals help well in this situation. You can put rice in the pot in gauze. It will absorb excess salt and save the dish.
4. Some hostesses add a little sugar to the jelly. But then its taste changes slightly. The main thing is not to make the jelly too sweet.

Such a dish is not only fragrant, but also very tasty. During its cooking, you should carefully monitor the process, so as not to make offensive mistakes.