Making excessive demands on the jellied meat, and on its appearance in particular, cooks resort to various tricks.
For example, pig's feet are bandaged or simply wrapped in gauze. We will tell you why this is necessary and whether it is a banal invention.
They say that this method allows you to cook jellied meat that, after hardening, will be moderately elastic, with a beautiful gloss, and the meat will not mix with the broth.
Another piece of good news for those who are not afraid of culinary experiments is the ease of solving the problem of numerous bones.
For example, if you had to chop the legs and it didn't work the first time, you'll have to strain the broth later, otherwise bone fragments will end up in someone's plate. They'll also definitely mix with the meat, and it will be extremely difficult to extract them.
By boiling the legs in gauze, the housewife saves herself unnecessary trouble.
As for the taste of the annual dish, it will not suffer.
