Throwing meat into cold or boiling water for aspic: secrets of preparing the perfect dish
The process of preparing this dish is quite complicated. It is important to remember all the subtleties so that the treat turns out perfect.
One of the main mistakes that beginners make when cooking is that they take the wrong cuts of meat.
Still, it should be soft, without bones or veins.
In addition, you need to know what kind of water you should put the meat in.
Chefs note that after soaking, the product should be placed in cold water, but not boiling water. This is necessary so that as much gelatin as possible is released, and the aspic is sure to solidify.
During the cooking process, you need to remove the film that appears on top.
When the meat has cooled and is cut into small, soft pieces, it is poured with broth.
Immediately after this, you need to wait about an hour. Then the aspic can be covered with a lid and put in the refrigerator for 5-6 hours until it hardens completely.
