4 products that should never be added to aspic: all efforts will go down the drain
It is difficult to imagine a festive feast without aspic on the table.
However, just one mistake in choosing ingredients can result in a delicious dish that turns into something completely inedible.
Expert of the online publication BelNovosti, chef Yulia Arkhipova listed ingredients that are guaranteed to spoil the taste of your favorite aspic.
1. Do not use too fatty meat to make broth.
Because of this mistake, it will turn out cloudy, the frozen aspic will be covered with a layer of fat, and its texture will become unpleasantly viscous.
Instead, combine different types of meat - for example, pork, beef and chicken parts.
2. If you have the idea to throw dill into a pot of jellied meat, give it up before it’s too late.
Adding this greenery "gives" the dish an unpleasant bitter taste. In addition, you will no longer be able to enjoy the natural aroma of the aspic.
Also, dill can give the broth an unappetizing greenish tint.
3. A major mistake when cooking jellied meat is adding a large amount of spices.
Remember: the purpose of seasonings is to enhance the flavor of the dish, so don't overdo it with garlic, black pepper and bay leaf.
4. And lastly: try not to cook jellied meat with gelatin, unless, of course, you want the snack to turn into jelly.
