Prepared in the original form, jelly turns out to be truly beautiful and festive, but here’s the problem – it’s not always possible to take the dish out “without losses”.
To avoid having to suffer later, picking the jelly out of the mold, grease it with odorless vegetable oil before pouring.
If you have forgotten about this trick, arm yourself with water and an extra plate and proceed as follows.
Make sure the dish is wide enough to accommodate the jelly mold.
Heat the water to 50 degrees, fill a plate (or rather a deep bowl) with it and place the jelly mold in the hot water for a few seconds.
Be careful not to let water get inside the jelly.
Only immerse the mold halfway in water so that the heat will thaw the jelly from below, where the “adhesion” to the mold is strongest.
When the jelly begins to thaw, carefully turn the mold over and shake the jelly out onto a plate. If the jelly does not come out of the mold, press lightly on the edges of the mold with your fingers to help the dish "come out."
Earlier we talked about how to boil potatoes for mashed potatoes twice as fast.
