Never make aspic like this: why it doesn't set and turns cloudy

Making aspic is a process that requires attention to detail and precise proportions. Therefore, it is very easy to make mistakes. It is because of them that the aspic becomes cloudy or hardens poorly. 

The FoodOboz editorial team will tell you why you often fail to make delicious aspic. There are quite a few nuances.

1. Incorrect proportions of meat and water

Insufficient meat, especially parts containing collagen, such as legs, cartilage, and meat fat. If there is not enough meat, the aspic will not set and will require the addition of gelatin, which may affect its flavor. Use the appropriate amount of meat products - legs, drumsticks, cartilage, and meat. The ratio of water to meat should be such that a sufficient volume of collagen is cooked during the cooking process. Excessive water is also undesirable, as it will dilute the flavor and make the aspic tough.

2. Cooking in a small saucepan

Using a pot that is too small for the cooking process. In this case, you often need to add water during the cooking process, which reduces the concentration of the broth and disrupts the balance of flavor. Choose a pot that is large enough to hold all the meat and water you need, allowing for evaporation. This will ensure a rich broth without the need to add water.

3. Grind the meat in a meat grinder or blender

This may seem appealing to achieve tenderization, but long cooking will naturally soften the meat. The ground texture does not match the traditional structure of aspic. Leave the meat in whole pieces to preserve its rich flavor and natural texture. After cooking, you can simply shred it by hand if you need to.

4. Excessive addition of gelatin

Excessive addition of gelatin, which leads to an artificial and dense "plastic" aspic that loses its natural flavor. It is better to add more collagen-containing meat, legs or drumsticks, and allow time for long cooking. This will allow the broth to solidify naturally without the need for a large amount of gelatin.

5. Removing fat

Fat may be disconcerting to see, but it affects the aesthetics and stability of the aspic. Leave some fat on the surface of the broth. After cooling, you can remove some of the fat, but complete removal will make the aspic less appetizing. For an aesthetic look, you can serve the aspic upside down on serving plates.

6. Insufficient use of salt and spices

In the past, aspic was made bland for longer storage, but this is no longer true today thanks to refrigerators. Add salt and spices to taste. Bay leaf, pepper, and garlic are commonly used to emphasize the flavor of aspic. Adding spices will reduce the need for additional sauces.

7. Cooking a small amount of aspic

Aspic keeps well in the refrigerator for up to a week, so it is usually made in large quantities to keep over the holidays. Prepare enough aspic to last for the entire holiday season.