How to cook aspic to make it transparent: cooking secrets

Every housewife always makes sure that the broth turns out to be clear when cooking aspic. And, at the same time, not watery, but with a slight golden hue. Therefore, to achieve this effect, you need to adhere to a clear technology of boiling meat, because the appearance of the dish depends on it.

The idea of cooking transparent pork aspic is published on the fayna_kitchen Instagram page.

Ingredients:

• pork legs - 3 pcs.
• beef - 700-800 g
• pork (preferably shoulder) - 1.5 kg
• medium or large carrots with a rounded "blunt" nose (because they are the juiciest and sweetest) - 1 pc
• large onion - 1 pc
• celery root - 1 pc
• garlic - a few cloves
• salt, black peppercorns, bay leaf, coriander
• parsley
• quail eggs

Method of preparation:

1. Rinse the meat well and soak it in cold water for 2-4 hours. After that, clean the pork legs with a knife - remove all the dirt.

2. Pour water over the meat and legs and put on the fire. After boiling, cook for 10 minutes, collecting the foam. Drain the water and pour in clean water so that it is 2 fingers above the meat. Add the washed but not peeled whole onion. Its skin will give the broth a beautiful golden color.

3. Cook the aspic for 5-6 hours over low heat, with the lid partially ajar. Skim off the foam from time to time.

4. 2 hours before the end of boiling, add salt to the broth to taste, but a little more than usual, because cold aspic will be less salty.

5. An hour before the end of boiling, add peeled carrots, bay leaf, black peppercorns, and salt, if necessary.

6. When the broth is cooked, remove the meat. Strain the broth while still hot through a sieve or cheesecloth.

7. Remove the meat from the bones, cut into small pieces or disassemble into fibers.

8. Mix the crushed garlic and, if desired, ground coriander with the meat. Put it in the molds and pour the broth over it. For beauty, you can add a few slices of carrots and parsley.

9. Cool the aspic to room temperature, then put it in the refrigerator.

10. If you are worried that the aspic may not freeze or if you are making it in the warm season, you can add gelatin to the broth before pouring in the meat. To do this, add 1-2 tbsp of gelatin to 200 ml of water and leave to swell for 10-15 minutes. Add the swollen gelatin to the aspic and put it on low heat for a while, stirring to dissolve it completely.

You can also make a very tasty and transparent aspic from salmon. The idea was published on the food_kuhnya culinary page on Instagram.

Ingredients:

• salmon (fillet) - 500 g
• almonds - a handful
• raisins - a handful
• quail eggs - 5 pcs.
• carrot - 1 pc.
• bay leaf - 1 pc.
• cloves - 1 pc.

• peppercorns - 5 pcs.
• salt - to taste
• gelatin - 20 g
• water - 1 liter
• herbs

Method of preparation:

1. Rinse the fish fillet, pat dry with a towel, cut into large pieces.

2. Peel the carrots, cut into ribbons with a vegetable cutter.

3. Pour water into a saucepan, let it boil, put bay leaf, cloves, black peppercorns, salt to taste, carrot ribbons.

4. Cook for 5 - 7 minutes, carefully remove the slices.

5. Put the fish pieces in the broth, bring to a boil, cook for 10 minutes on low heat to prevent the broth from becoming cloudy.

6. Taste and, if necessary, add salt.

7. Carefully remove the fish, strain the broth, cool it, and add instant gelatin.

8. Put on a small fire, heat to 60 degrees, stirring constantly, without boiling.

9. Pour boiling water over the almonds and raisins for ten minutes, then dry with a paper towel.

10. Boil eggs, peel, cut in half.

11. Put the pieces of fish, spiralized carrot ribbons, quail egg halves, almonds and raisins in an aspic dish.

12. Garnish with sprigs of herbs, gently pour warm broth and refrigerate until completely frozen.