Is it possible to add water during the cooking process of jellied meat: not all housewives know the correct answer
A quality aspic has at least two important characteristics: the dish should look "clean" and transparent, and also have a fairly strong texture, reminiscent of jelly.
Therefore, it is not always possible to cope with the preparation of this classic dish.
Even if the liquid solidifies well, an unsightly color shade can spoil the aspic. As it turns out, the reason may lie in one common mistake that many housewives make.
Is it possible to add water when cooking jellied meat?
At first glance, it may seem that the answer is obvious. If you fail to calculate the correct amount of liquid, you can always add it during the cooking process.
However, it is for this reason that the aspic looks "dirty".
This happens because we are pouring in cold liquid.
Therefore, it is necessary to remember about the correct technique of cooking the dish. The most experienced housewives calculate the amount of water perfectly from the beginning. It is important to think about what volume will evaporate during the cooking process and pour in water taking this factor into account.
If you failed to calculate the amount of liquid correctly, you can add water if you follow one rule: the liquid must be very hot. Therefore, pour water from a just-boiled kettle. Only in this case, additional water will not spoil the jellied meat.
