Kholodets can be prepared not only on holidays – you can eat it every day if you learn how to prepare this dish for future use.
Expert of the online publication BelNovosti, chef Yulia Arkhipova shared the intricacies of preparing delicious jellied meat, and also told how to prepare it in reserve.
How to cook jellied meat
If you want the broth and, accordingly, the aspic to be clear, use well-soaked meat during the cooking process.
In addition, do not forget to remove the foam that forms during cooking - this also needs to be done to keep the broth clean.
Remember: the longer, the tastier, so cook the aspic on minimum heat for several hours. Some people even prefer to do it all night.
Salt should be added at the very end of cooking.
After the meat is cooked, wait until it cools down, then separate it from the bones and cut it into large pieces - this option is considered much tastier than the one in which the meat is put through a meat grinder.
Of the spices, you can add black pepper and garlic. All other seasonings will be superfluous.
How to prepare aspic for future use
To preserve the dish for a long time, pour the aspic into suitable containers and put it in the freezer.
When you want to eat a bowl of jellied meat, defrost the contents of the bowl, boil it and let it harden.
Previously we talked about how to cook crumbly rice .
Expert: Julia Arkhipova
