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How to save cloudy aspic: just a couple of drops are enough
06.07.2024 13:00
There is nothing complicated about preparing jellied meat, but despite this, not all housewives get the dish perfect, namely, transparent as a tear.
The reason is that not everyone knows about the simple trick that makes jellied meat like this – an expert from the online publication BelNovosti, chef Yulia Arkhipova , told us about it.
But first of all, we consider it necessary to list the basic rules for preparing jellied meat.
How to cook aspic correctly
1. Before you start cooking the jellied meat, the meat you plan to use for this purpose should be soaked in cold water for at least two hours.
2. After this, drain the water in which you soaked the meat, fill it with fresh water and put it on the stove.
3. Wait until the future aspic boils, and then set the heat to low – the broth should not boil vigorously.
4. Be sure to remove any foam that forms during cooking.
5. Before pouring the aspic, strain the broth through a sieve.
How to save cloudy aspic
If you notice that the broth has acquired a whitish tint, this is a cause for concern, since after solidification it may become cloudy and look unattractive.
But don’t panic – you can still save the aspic and your reputation as a cook.
Simply add a few drops of lemon juice to the pot of broth. For example, for a five-liter pot, 50 milliliters of lemon juice is enough, which is half of one lemon.
The acid in the lemon juice will make the broth clear. Don't worry, the lemon juice won't ruin the taste of your dish - you won't notice its taste in the finished aspic.
Earlier we told you what to do if potatoes don’t fry well.
