What to add to aspic to make it transparent: just one ingredient

Aspic is considered a festive dish. However, if it is grayish, it is unlikely to be served to guests. And a clear and rich broth is not always easy to prepare due to excess fat. However, the problem can be solved.

Life hacks that will help you make high-quality and attractive aspic are published on the vkusno.recept culinary blog on Instagram.

Tip #1

Before adding the carrots to the broth, chop them coarsely and fry them in a dry frying pan to brighten the dish.

Tip #2

At the very end of cooking, add a few beaten egg whites to the broth. The protein will quickly set and float to the surface, taking all the excess with it. Then you just need to collect everything with a slotted spoon.

Food blogger lanas_diet chooses rooster meat for making aspic. It turns out to be very rich, meaty and tasty.

Ingredients:

• rooster
• water
• onions, carrots - optional

• garlic
• salt

Method of preparation:

1. Wash whole rooster, divide into parts, cover with cold water and put on fire.

2. Boil for 5 minutes, drain, wash the pan and meat thoroughly, and cover the meat with cold water by 2 centimeters.

3. Bring to a boil and reduce the heat to a minimum. The liquid should not boil too much: only then will it be transparent.

4. Remove the foam if necessary.

5. Cook for 4 hours.

6. Add a whole raw onion for flavor and carrots if desired.

7. Cook for another hour or so.

8. Turn off, carefully remove the meat from the broth and disassemble it into fibers.

9. Add enough salt to the liquid (the meat will absorb it) and crushed garlic.

10. Stir the broth gently so that the salt dissolves and the liquid absorbs the flavor of garlic.

11. To make the broth clear, use the following life hack: fold the cheesecloth in several layers and strain the liquid through. Leave it for a few minutes for the fat to rise to the surface. Collect it with a spoon, and blot the rest with a paper napkin.

12. Put the meat in the molds and pour the strained broth over it.

13. Put in the refrigerator to harden.

In addition, pork makes a very tasty and rich aspic. The idea of making transparent pork aspic is published on the fayna_kitchen Instagram page.

Ingredients:

• pork legs - 3 pieces

• beef - 700-800 g
• pork (preferably shoulder) - 1.5 kg
• medium or large carrots with a rounded "blunt" nose (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 meat well and soak it in cold water for 2-4 hours. After that, clean the pork legs with a knife to 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 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. It should be 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, take out the meat. Strain the broth while still hot through a sieve or cheesecloth.

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

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

9. Cool the aspic to room temperature and 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 it over 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.