Housewives are not always able to prepare transparent jellied meat.
Often the dish comes out cloudy and unappetizing looking.
The problem is related to the use of "dirty" broth.
But if you do a certain "processing" of the broth, the dish will be ideal. There are other secrets of transparent aspic.
Soaking meat
The chances of getting tasty and beautiful looking jellied meat will increase if you pre-soak the meat ingredient.
The meat should be kept in low temperature water for several hours.
Drain the first broth
You need to pour out the liquid right before it starts to boil. Then you need to pour a new portion of water into the pan, after which you can resume the cooking process.
The broth for the aspic should be cooked for 3-5 hours. During this time, you will have to remove the foam.
It is necessary to cook not only meat, but also vegetables. It is advisable to use onions and carrots.
Strain the broth
The finished decoction should be passed through a filter surface.
If you follow this condition, the broth will definitely not be "dirty". The aspic will definitely be clear.
