Why aspic does not solidify and turns out cloudy: never make these mistakes

Cooking aspic is a real art that requires observing numerous nuances. From the right choice of meat to servng, each stage has its own peculiarities.

The FoodOboz editorial team offers a detailed analysis of the main mistakes that often ruin aspic. These recommendations will help you make a truly perfect dish.

Using flesh only

Aspic requires collagen-rich meats such as pork legs, ears, tails, beef marrow, chicken feet, necks, or wings. Using only the flesh ensures that the broth does not solidify. Combine several types of meat, such as pork, beef, and chicken. Be sure to defrost thaw thawed meat completely before cooking. In addition, cut large pieces so that they give off collagen better.

Not cleaning bones and meat enough

Dirt on the skin or residual fat can ruin the flavor and texture of the dish. Rinse the meat and bones thoroughly. Soak them in salted water for 3-12 hours, changing the water several times. It is better to cut off the fat so that the broth does not turn out cloudy.

Adding water during cooking

This makes the broth weak and will ruin the taste of the dish. Add enough water at once to cover the meat by 2 fingers. Use a heavy-bottomed pot or a narrow, tall dish.

Boiling quickly

The broth then becomes cloudy and the flavor less intense. Start cooking over high heat, bringing to a boil, and then reduce to low.

Not removing foam or small particles from the broth

After the first boil, drain the water, rinse the meat and cover with new water. To clean the broth even more, add the beaten egg white, boil, and then strain through a sieve.

Adding vegetables early

They will be overcooked and make the broth cloudy. Add vegetables (onions with skin, carrots) 2-3 hours before the end of cooking. Add bay leaf, garlic, pepper, and salt at the very end.

Not removing small bones and fat from the finished aspic

Strain the broth through a sieve, removing excess fat with a napkin or spoon. Sort the meat by hand to avoid small bones in the aspic.

Not letting the dish cool

Hot broth will not set if you refrigerate it immediately. Cool the aspic at room temperature and then refrigerate for 5-6 hours.