It may only seem at first glance that there is nothing complicated in cooking broth or jellied meat.
However, in fact, it is not always possible to preserve the transparency of the liquid, as well as the juiciness and softness of the meat components.
Therefore, it is worth remembering the old Soviet trick with a shot glass, says chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
What is the role of a glass?
Everyone knows that "capricious" broth and aspic should not be cooked on a permanent basis at a temperature of 100 degrees. The color will be very "dirty" and cloudy.
However, it is unlikely that anyone will be able to visually determine the temperature of a liquid.
This is exactly where we need a shot glass. As soon as it starts making a characteristic unpleasant sound during cooking, it means one thing: it’s time to make the fire less intense.
It is best to use a crystal product.
The dishes must be washed thoroughly before being placed in the pan.
Previously, we talked about the mistakes that cause pancakes to turn out brittle and dry .
Expert: Julia Arkhipova
