How to make a transparent and rich aspic: we share the technology
Most often, pork is used to make aspic. But this meat is too fatty, so the broth does not always turn out perfectly clear. If you want to get the perfect color, texture, and taste, you should choose turkey. The aspic turns out to be very rich and, at the same time, dietary.
The idea of making a transparent and dietary turkey aspic is published on the Instagram page of food blogger Tetiana Yushina (tanyushina).
Recipe for a delicious turkey aspic
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Yushyna
Ingredients:
- 1 large drumstick
- 1 large wing
- 5-6 upper leg pieces
- 1 large onion
- 1 carrot
- salt, black and allspice pepper
- bay leaves
- 4-5 cloves of garlic
Method of preparation:
Meat for cooking
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Yushyna
1. Soak the meat in cold water for 2-4 hours.
2. Then put the meat in a saucepan, cover with water and bring to a boil.
3. Drain the first broth, wash the meat and the pot.
Covering the meat with water
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Yushyna
4. Put the meat back into the pot, add three liters of water and put on the fire.
5. When it boils, add salt and cook over very low heat for 4 hours.
6. Then add onions, carrots, peppers, and bay leaves.
Adding salt
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Yushyna
7. Add salt if necessary. The broth in the aspic should be slightly over-salted.
8. Cook for another 2 hours. Remove from the heat.
9. Chop the garlic.
Broth for aspic
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Yushyna
10. Using a slotted spoon, remove the meat and add the garlic to the broth. Cover while the meat is cooling.
11. Then remove the meat from the bones and chop it finely. Put it into the molds.
12. Pour in the broth, straining it through a sieve.
Ready delicious turkey aspic
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Yushyna
13. When cooled to room temperature, refrigerate to set.
14. Serve the aspic with horseradish or mustard.
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