What winter holiday does without jelly? Both children and adults love him. The process of cooking jellied meat, then disassembling meat, often with the whole family, is already a folk tradition. Jellied meat is cooked from pork meat, beef, chicken, legs, pork heads, chicken legs are put in it , all this so that later it does not suffer from a question - the jellied meat did not freeze, what should I do? After all, the most important thing in jellied meat is that it takes on a solid consistency, otherwise it will no longer be jelly, but soup.
To be precise, jellied meat is a frozen broth with meat. There are many variations of this dish, it can be cooked from one type of meat, it can be made from several, it can be made in layers and beautifully decorated, anyone likes it. The most important thing is to put all the necessary ingredients so that you don’t suffer later - the aspic has not frozen, what should I do ?!
To freeze in a dish, someone puts pork legs or heads, and someone simply adds gelatin.
Jellied meat is good from any meat, the main thing is to be cooked with a soul. For a more delicate texture and taste, the aspic is boiled from a rooster with the addition of chicken paws, which help the dish harden. Transparent beautiful jelly is obtained from beef. Pork gives turbidity to the dish, but if you put onion in the broth when cooking, and then remove the fat so that it does not turn out on top of a dense fat film, then this jelly can also be quite beautiful and transparent. The combinations of chicken, pork and turkey, or beef with chicken are quite tasty. Each housewife knows the preferences of her family and focuses on their tastes when choosing meat for cooking jellied meat.
Here are all the necessary ingredients selected, prepared and in a saucepan on the stove quietly and peacefully gently puffs our delicious dish, spreading an unbearably tasty aroma throughout the house. This always creates a foretaste of the holiday for the household and the hostess, pouring the finished dish into trays or plates, thinks only about one thing: what if the jelly did not freeze - what should I do ?! In this regard, do not panic like that, if all the proportions of meat are observed correctly, it will harden necessarily.
In order to check its stickiness and hardening ability, you can already try the broth on your fingers at the end of cooking - if glued, it will solidify! If you still doubt, you can pour a little slurry in a plate and put on the balcony or in the refrigerator. If after 15 minutes the aspic does not freeze - what should I do then? First you need to leave it to cook and after some time again repeat the freezing test. If nevertheless it does not harden, it is necessary to soak and add gelatin. After that, let the broth boil again so that it does not deteriorate quickly. For those who categorically do not like gelatin - you can put in a saucepan and cook chicken legs or wings of a turkey.
But this is not all the problems associated with cooking jelly. Very often, the hostess is faced with the following question: what to do if the jelly is over-salted? The most important thing is to never add water to it! It can ruin the whole taste. There are other ways to correct this annoying misunderstanding. The surest way to save the taste of jellied meat is to take a little rice, tie it in a linen or gauze bag and lower it into the broth. Rice will draw excess salt from the dish. You can beat the protein and lower it into the broth, and then, when it absorbs excess salt, remove it with a slotted spoon.
Cooked jelly can be beautifully decorated. Pour a little broth into a plate or tray and put in the cold. Then, when it hardens, it is nice to lay on this layer boiled vegetables, pieces of meat, greens, then pour broth to the brim again. On the table, it will look very nice and appetizing. It is necessary to cook the jelly based on the number of people so that it does not stand in the refrigerator for a long time. Some housewives ask: how long can I store jelly? More than 3 days, perhaps, is not worth it, because it will begin to deteriorate and lose its attractive appearance. In addition, the dish will gradually become less tasty and aromatic.