Why aspic turns out cloudy and doesn't set: don't make these mistakes
Easter is coming soon. And in addition to baked meat, stewed cabbage rolls, and salads, aspic is a must-have for the holiday. This dish takes a lot of time to prepare. In addition, it often happens that the broth does not harden well and turns out to be very cloudy. All this is due to a number of mistakes that are often made.
The FoodOboz editorial team will tell you how not to make aspic. There are a few things to keep in mind.
How to cook aspic properly
Source: OBOZ.UA
Not all meat is suitable for aspic
Tenderloin or fillets are best left for pilaf or cutlets. Such meat is not suitable for aspic at all. The best parts for this dish are those that have a lot of joints and veins. This also contributes to perfect solidification.
Aspic should be cooked on the bones
Do not add water
Make sure that the meat is sufficiently covered with water from the beginning. This is the ideal broth for the dish.
Do not use gelatin alone for aspic
It should boil over very low heat so that the liquid does not evaporate. And if you add plain water to the aspic broth, you will spoil the taste, and there is a chance that the dish will not freeze well.
If you add water, the aspic will be cloudy
In addition, the appearance will also deteriorate - the broth will definitely become cloudy.
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