Never add cold water when making meat jelly: here are the reasons why

Making jellied meat is a rather lengthy process. Sometimes it takes several hours to boil the meat. So when the water boils, housewives add cold water.

But this should never be done. The FoodOboz editorial team will explain why.

The main sign of a good jelly is transparency. A dish that has a layer of white fat on top doesn't inspire much appetite. But it is precisely because you add cold water that the broth becomes cloudy.

Don't add garlic right away

Garlic is another reason why jelly does not turn out clear. It is very important to add it at the right time of cooking. Namely, at the end.

Add the garlic after you remove the meat from the broth. This is the only way to make the jelly clear If you want, you can strain the broth for a better effect, but the above steps will be enough.