How not to cook aspic: 3 common mistakes
The most important thing in making aspic is that it freezes. Many housewives have problems with this. Therefore, they experiment with adding gelatin, different meats, and boiling technology.
But first of all, you need to avoid the following three mistakes. The FoodOboz editorial team will tell you about them.
Gelatin
How to add gelatin to aspic
If you add pieces of boneless meat and gelatin, your aspic will never harden. Jellied meat solidifies only due to the collagen in natural bones. Gelatin will only hold the walls of the broth together and the mass will disintegrate.
Wrong meat
Only boneless meat should not be added to aspic
The meat you use to make cutlets or chops is not suitable for aspic. It is best to choose parts with veins and joints, only then will the broth solidify. Add the right meat first, and then you can add the nice fleshy pieces.
Cooking broth with meat with bones
Incorrect boiling technology
Pork meat for aspic
Many housewives pour a little water at first and then add it gradually. But such aspic will freeze very poorly. All the necessary broth should be simmered for at least four hours. The liquid will freeze right in the spoon.
A successful aspic that froze well
Subscribe
Subscribe
