When to add gelatin to aspic: 4 cases when a housewife simply has to do it
Cooking jellied meat so that it hardens well without using gelatin can safely be called the pinnacle of culinary mastery.
But sometimes such a result, unfortunately, is simply impossible. The expert of the online publication BelNovosti, chef Yulia Arkhipova, named several situations when gelatin, as they say, is vitally necessary.
1. Jellied meat cooked from pure meat cannot set without gelatin, since in this case there is no gelling component.
2. The absence of cartilage, legs, ears, tails and skin during the cooking process also makes it impossible for the jellied meat to set without adding gelatin.
3. The long cooking time (7-8 hours) can be reduced by using gelatin, especially if you do not have time to prepare this dish.
In this case, the finished meat is placed on plates, poured with broth with dissolved gelatin and left to harden.
4. Finally, gelatin should only be used in jellied meat made from chicken or fish, since these types of meat contain fewer gelling components and without gelatin the dish may not set.
Earlier we talked about when it is healthiest to eat buckwheat – in the morning, afternoon or evening.
