How to cook aspic correctly so that it is transparent
To get not only a tasty but also a beautiful dish that will make you hungry, you need to follow the cooking recipe.
The meat should first be thoroughly washed and soaked in cold water for several hours, and then washed again.
The soaked meat is cooked in a large pot until it boils, after which the water must be drained and the meat rinsed again. Without this procedure, it is impossible to achieve transparency.
The pot in which the first broth was cooked must be washed before continuing cooking.
Further in the cooking process, foam will appear, which is also called noise. It must be removed.
Then the broth should be left on the fire for another 5-6 hours.
An hour before the end of cooking, add vegetables to the pot, and half an hour before, add spices. But in the last point, it should be clarified that if you want to add pepper, it should be peas, not ground. This rule can be considered one of those that guarantees the broth's transparency.
Once everything is ready, the broth must be strained through cheesecloth.
But there are a couple more tricks that will help you make the jellied meat transparent with a 100% guarantee.
The most popular method is to bring the broth to a boil, then pour in a mixture of half a glass of cold water and two whipped egg whites. This additive will curdle in the boiling liquid and at the same time collect all the excess. Then all that remains is to take the mass out with a spoon.
The second option involves using citric acid. Before boiling the second broth, you can add a pinch of citric acid to it.
