Aspic is a dish that may seem complicated to prepare. Many gourmets note that the jelly often turns out cloudy, and its taste is not always vibrant.
This is related to mistakes that inexperienced cooks can make at various stages of preparation.
Errors can occur both when preparing the meat for cooking and when heating the water.
What recommendations should be considered to ensure the aspic turns out tasty and clear?
Pre-soaking the meat
The meat should be soaked in cold water for four to six hours.
This will help remove excess components and soften the surface of the meat.
Change the water
It is necessary to use two portions of liquid for boiling the meat. The first portion should be drained immediately after boiling begins.
After that, the meat should be rinsed and covered with clean water, then the pot should be placed back on the stove.
Low heat
Do not allow the liquid in the pot to boil vigorously. The pot with the future dish should be on low heat. The aspic should be cooked for about 5 hours.
Add salt on time
The dish should not be salted at the beginning, but in the middle of the cooking process.
Add salt a couple of hours before the cooking is finished.
Strain the broth
The liquid should be passed through several layers of cheesecloth. Pour the resulting broth over the pieces of meat placed in deep plates.
Place the dish with the still liquid aspic in the refrigerator. The aspic will be ready when it sets.
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