Kholodets is a dish consisting of pieces of meat in a thickened broth.
Ideally, the second component of the dish should be transparent.
But in reality, the aspic often comes out cloudy. And this appearance can hardly be called appetizing.
Many housewives encounter such failures time after time. And it is not surprising, because amateur cooks very often make one gross mistake.
What error are we talking about?
Some gourmets forget that transparency of a dish can only be ensured by using a “secondary” broth.
Many housewives are not aware of this, so they do not drain the liquid after some time after the start of cooking the dish. But this procedure needs to be done!
How to cook aspic correctly
The pot containing the meat pieces covered with water must be removed from the stove in a timely manner.
It is advisable to do this a quarter of an hour after the liquid has begun to bubble.
The resulting broth is not needed. It should be drained. Partially processed meat should be thoroughly rinsed with clean cold water.
Next, the meat ingredient is returned to the deep bowl and filled with water again.
The second portion of liquid should produce a clear decoction, which after a few hours will be one of the components of the aspic.
