Those are no longer the days when jellied meat might not appear on the New Year's table, or its absence would cause slight bewilderment.
However, if you are going to cook aspic, then avoid the following ingredients.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told what should not be in jellied meat.
Fatty meat
You can make delicious jellied meat if you cook it with poultry and beef.
Using only pork meat, you can cook a cloudy and viscous mass, which after hardening will be covered with a thick cap of fat.
Spices
Fresh dill, if added to the finished jellied meat, will make it bitter in taste and greenish in appearance.
The reason for this is the essential oils that fresh herbs contain in abundance.
Also, don’t get carried away with garlic and bay leaves, which can interrupt all the taste qualities of the jelly.
Gelatin
It should not be in this dish at all. Moreover, you should be wary of recipes that contain this ingredient among others.
Otherwise, you won’t get jellied meat, but jelly with meat.
Only by using these recommendations, the housewife will be able to cook a beautiful and tasty jellied meat, which can even be served at a festive table.
Expert: Julia Arkhipova
