Two cubes – and the aspic will be clearer than crystal: a simple way to remove the “turbidity”

Cooking transparent jellied meat is not a difficult task.

Properly prepared aspic will decorate any feast and celebration. But there are several nuances that you need to know so as not to spoil the dish.

You can make transparent jellied meat if you take into account the rules for cooking meat, making broth and the amount of ingredients.

Method of preparation of transparent aspic

1. To get a clear broth, wash the meat thoroughly and soak it in cold water for 2-3 hours before cooking.
2. After boiling, drain the water and rinse the meat again.
3. Vegetables (onions, carrots, celery) are added to the broth at the end of cooking, after which they continue to cook for another 40-60 minutes.
4. After cooking, the broth must be strained several times using cheesecloth.

Ice Trick

You can achieve a clear broth by using regular ice. Drop a couple of ice cubes into the pan after the water has boiled.

Due to instant cooling, the broth thickens, rises to the top and does not dissolve in the broth, making it cloudy. After which it can be easily removed.