Many housewives believe that gelatin has no place when preparing jellied meat.
However, there are cases when this component is simply irreplaceable. Let's find out when it is worth including gelatin in a meat dish.
A gelling agent is needed when the housewife is not sure that the broth will solidify on its own.
This often happens if the jellied meat is prepared on the basis of pure meat - in this case, there is simply nowhere for the binding component to come from.
Gelatin will also come to the rescue when you do not put skin and cartilage in the pan not because you do not have them on hand, but because you do not like their taste.
And for dishes based on chicken and fish, gelatin is simply irreplaceable.
Finally, don’t forget that cooking “correct” aspic requires at least 6 hours, and preferably 8.
If you don’t have that much time, use a store-bought analogue, and you won’t have to boil the broth for a long time.
