Aspic or jelly is considered a favorite dish of many people. It is ideal for a festive table and everyday meals. Can gelatin be added to jellied meat? You need to do this, you just need to know how it is done and when.

Useful properties of the dish

In addition to its excellent taste, jellied meat is a nutritious and healthy dish. It contains collagen, which is composed of pectin and amino acids. These components support the health of joints, ligamentous and cartilaginous tissues, intervertebral discs.

Collagen has a nutritional function. It maintains the elasticity of all elements of the musculoskeletal system. Therefore, the dishes are recommended for those with bone diseases.

When is gelatin added?

Each housewife has her own recipe for making jellied meat. It is believed that thoroughly cooked meat with bones and skin will solidify the broth. But then the return of the gelling component during cooking should be high. To do this, you need to add enough bone, cartilage and skin. The dish is brewed within 6 - 8 hours.

If you are not sure that the jellied meat will freeze on its own, then you can use edible gelatin. This product is very easy to dissolve. It is used for the preparation of aspic. Many are interested in when to add gelatin to jellied meat? This procedure has some subtleties.

Quantity

When to add gelatin to jellied meat? This should be done at the final stage of preparation. The product should be soaked beforehand, after which it is added to the broth. How much gelatin to add to jellied meat? The proportions should be calculated based on the advice indicated on the product packaging.

Usually 1 tbsp is added to 1 glass of water. spoon of gelatin. If the dish is cooked in a large volume, then the number of spoons of the product must be increased. Water for swelling should be taken in moderation so as not to spoil the taste of the jellied meat. The solution should not be very thick.

It should be borne in mind that all the boiled parts of the jellied meat will give collagen to the broth, if salt is added at the end. It should not be oversalted, as this will not only spoil the taste, but also make it difficult to solidify, even if you add gelatin. If you like more salty jellied meat, then you need to add more.

Chicken aspic

When to add gelatin to the jellied meat, if the dish is prepared from chicken meat? If a rooster is used for cooking, then it is not necessary to add a gelling agent to the finished broth. Long-term cooking causes the skin and bones to secrete collagen, so the dish will harden on its own.

If store-bought chicken is used for this, then gelatin must be added to the dish. This also applies if necks are also used. Soak gelatin an hour before boiling, taking into account the proportions. The chicken must be thoroughly cooked with spices. Fat must be removed with a spoon.

Then the meat is divided and laid out on plates. If desired, add greens, eggs, carrots. Garlic is a better addition. How to add gelatin to jellied meat correctly? The prepared solution must be carefully poured into the broth, which must first be filtered. It is important not to let it boil again. When the dishes are filled with broth, they should cool at room conditions. Then it is put into the refrigerator.

Turkey jellied meat

Shins and wings are used to prepare a delicious dish. Turkey makes a strong fat gain compared to chicken. This is due to the presence of large bones, cartilage, thick skin. It is necessary to cook meat for a longer time.

To get a high-quality dish, housewives, when cutting meat, finely chop the pulp and skin. When to add gelatin to jellied meat? This solution is poured in at the end of cooking, as is the case with chicken.

Pork aspic

This dish is considered traditional Slavic. It will require pork legs - hooves, drumsticks, shanks. Using these parts as a basis, the pulp is also put in the pan to make the jelly rich. Cooking takes place for 7 hours. Pork produces a lot of fat. Therefore, it must be removed periodically. Otherwise, the dish will be covered with a white crust.

If you cut the skin into small pieces, and also mix with meat, then solidification will occur better. Should you add gelatin to jellied meat? This is done when the skins are removed from the bones after digestion. It is added at the very end. For pork, you need more spices, garlic.

Beef jelly

This requires a longer cooking time in comparison with other types of meat. The heat transfer of the gelling component will be high. The meat is not boiled for a long time. Usually, a dish does not require the addition of gelatin, as the thickening occurs naturally. It is enough just to cook the meat for a long time, as well as follow other rules of the procedure.

What to do if the jelly is not frozen. How to add gelatin? The dish will not thicken when there are no bones in it, but meat and tongue are cooked. In this case, it is necessary to slowly pour in the prepared solution before the end of preparation. The broth must be filtered thoroughly, since the dish should be transparent. Cut the meat into pieces.

To make a delicious dish, it must be prepared according to the rules. The first water must be drained and replaced with a new one. It is necessary to add not only meat, but also the skin. You can pre-soak the meat to eliminate odors. It is better to cook jellied meat in a stainless steel saucepan. When the broth boils, it must be cooked at t 90 degrees. It is important that he languishes. To do this, you need to take cold water, but not chlorinated. Fat should be removed from time to time. If you follow these simple rules, you will be able to prepare a delicious dish that is ideal for a holiday and everyday life.

Jellied meat preparation

There are many recipes for delicious dishes. If desired, you can use gelatin or not. For cooking, both one type of meat and several are used. A more delicious jellied meat is obtained from the mixture.

You can use one of these recipes. You will need pork hooves (2 pieces), shank, beef (1 kg), turkey (drumstick), chicken (5 drumsticks). Everything must be thoroughly washed, and then cooked pork and beef parts for 3 hours. Then you need to add chicken drumsticks, and you can cook it all for 2 hours. Pepper, bay leaves, carrots are also added.

It is necessary to perform butchering the meat using the classical method, mixing with garlic. The dish can solidify without gelatin, but if desired, add it. This concludes the preparation of the jellied meat. This tasty and satisfying dish is perfect for a festive and everyday table.

Jelly, jellied meat, aspic - these are all the same cold appetizer. Many consider it a primordially Slavic dish, but experienced chefs claim that such a snack was brought to us from France. Even housewives with vast everyday experience were faced with the fact that the jellied meat did not freeze. How to fix this annoying situation? Rather, study the dish rescue plan.

We are looking for the solution in the reasons

In our country, jellied meat is traditionally prepared for the New Year holidays. As always, we have been doing everything lately. Suddenly it so happened that the jellied meat froze badly. What to do, how to fix it? The first step is to stop panic. It is still quite possible to rehabilitate the dish.

But before you embark on active rescue activities, you need to find out the reason why this happened. This is necessary at least to prevent you from making such mistakes in the future.

Common reasons for non-solidification of the jelly include:

• too much water;
• insufficient amount of bones, cartilage containing gluten;
• short cooking.

Read the recipe carefully before preparing the jelly. Observe all proportions clearly. Experienced chefs advise adding a little water so that the liquid literally barely covers the meat.

As for the choice of meat, it is better to combine pork, beef and, of course, chicken. Chicken legs, wings, drumsticks and thighs contain a lot of gluten, which acts as a thickener.

If the jellied meat does not freeze, but you did everything correctly during the cooking process, check the health of the refrigerator. If necessary, lower the temperature setting.

Testing jellied meat

Before we discuss how to fix non-frozen jellied meat, let's find out how to immediately check whether the jelly will turn out or not. Most often, housewives use a simple trick:

1. When the jellied meat has been boiled for several hours, take literally one spoonful of broth and pour it into a saucer.
2. Cool the liquid and refrigerate.
3. If the mass has frozen, then the jellied meat will turn out to be excellent. But for such a check, you will have to stock up on 2-3 hours of extra time.

If you are not sure about the quality of the jelly, do not rush to lay it out in shapes and cool it down. You can easily check the stickiness level with your fingers. Dip your index and middle fingers into a bowl of broth. After removing, the fingers should stick together, otherwise the jelly will not acquire the consistency of jelly.

Let's make a plan of salvation

Every hostess has faced such an unpleasant situation at least once. No need to worry if the jellied meat is not frozen. You will now find out how to fix this problem with gelatin. Before rehabilitating a cold appetizer, check out the following tips:

• to thicken the jelly, one pack of edible gelatin is enough;
• 1 liter of water will need 2-2.5 g of gelatin;
• first it is stirred in water at room temperature, and then kept in a water bath until complete dissolution;
• add the gelatinous mass to the common container with the broth, stirring constantly.

Advice! Never bring the gelatinous mass to a boil. Once the crystals have dissolved, set aside the gelatin from the stove. The boiling point excludes all adhesive properties.

So, in accordance with the instructions on the package, we diluted the gelatin powder. The broth must be thoroughly filtered, brought to a boil and boiled for literally 5-7 minutes. Add the gelatin mixture to the hot broth in a thin stream and immediately pour the jelly into the molds. Many housewives and experienced chefs do not recommend adding a lot of gelatin. Your diligence can negatively affect the quality of the dish, and the jelly will resemble rubber.

Advice! Before sending the jellied meat to the refrigerator, it must be completely cooled in natural conditions.

If you do not welcome this way of saving jellied meat, try adding natural ingredients that will help the dish freeze:

1. Take pork legs, beef tails, and other foods that contain gluten.
2. Strain the previously cooked broth and pour prepared foods and bones with it.

1. Boil this mass, like the first time, for several hours, and then add the boiled meat. Such jelly will acquire a double strength and will definitely harden.

Attention! Even after repeated cooking and adding food, the jelly will not lose its original taste and aroma.

If you don't want to save the jelly, make a light soup. After the meal, this is what your stomach needs.

Cook jellied meat according to the rules

If the jellied meat is not frozen well, you already know how to fix this annoying situation. And to avoid this, use proven recipes from your grandma's or mom's cookbook. We offer you the simplest recipe for making jellied meat without adding edible gelatin.

Composition:

• 1 pork knuckle;
• 5-6 pcs. garlic cloves;
• 1-2 onions;
• 0.2 kg of meat on the bone;
• 1-2 carrots;
• to taste laurel leaf, salt and peppercorns;
• water.

Preparation:

Advice! Add a little water, it should barely cover the meat part.

1. Preparing pork. We wash it thoroughly and dry it. For convenience, we cut into equal pieces.

   

2. We spread the meat part in a deep thick-walled dish and fill it with water. For this amount of meat, you will need about 6-7 liters of liquid.
3. Put the broth on the stove and bring it to a boil over moderate heat.

   

4. Now it's time to turn the heat down to a minimum.
5. Boil the broth for 5-6 hours.

   

6. Peel the carrots and onions, prepare the garlic cloves.
7. When the broth has been boiled for 5 hours, add vegetables to the pan. You don't need to shred them.

   

8. After an hour, remove the boiled meat and vegetables from the broth.
9. Onions can be thrown away, but carrots are useful for decorating the jelly.

   

10. We decant the broth into a clean container.

    

11. When the meat has cooled down, carefully cut it into small pieces.

    

12. Put the meat and carrots in bowls or molds on the bottom, fill everything with broth on top.

    

13. We leave the jelly in this form to cool in natural conditions.

    

14. We move the jellied meat into the refrigerator only after the broth has cooled completely.

Advice! The emerging foam must be removed with a slotted spoon, otherwise the broth will be cloudy.

How to cook delicious jellied meat correctly ...
Basic rules for making good jellied meat.
In order to prepare transparent jellied meat, you must remember
a few simple rules, adhering to which you can easily
create this culinary masterpiece.

Rule 1. The choice of the main ingredient - meat.
You can cook jellied meat from any meat (chicken, pork,
beef, pork legs, etc.), the most important thing is to choose the right
main product.

It is best to buy such an important component in jellied meat as meat for
market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to the solidification of the dish, it is necessary
clean well from bristles, and, if necessary, burn on a fire, then
Rinse. You can add any meat you like. Will it
chicken, beef or all the same pork aspic - the hostess decides, but
pork legs (more specifically, the part that ends
hooves) are necessary, then no gelatin is needed.
If the meat is skinned, then this will also play a good role in
freezing of the jelly. The size of the pieces of meat for jellied meat does not play big
roles. The brisket and drumstick can be cut into several parts, and the large and
Leave the central bone intact. So that there are no small
bones, pork legs need to be cut in half lengthwise, and then again
in half on the joint.

But, oddly enough, you can't overdo it with meat. Necessary
observe certain proportions, otherwise there is a risk that
the dish still does not freeze: for a few pork legs weighing
about 700 grams, you can take no more than one and a half kilos
the rest of the meat components.

Rule 2.

Meat must be soaked before cooking. This procedure is necessary for
in order to remove the remnants of clotted blood from the meat. Besides
the skin after soaking will be much softer and more tender.
Taking a saucepan and placing meat ingredients in it, you need to completely
soak them in cold water, and leave for several hours (or better on
all night long). In the morning, the meat can be washed again, scrubbed thoroughly
pork legs to remove smoky spots. Also peel the skin on
the rest of the meat components. A small vegetable knife is suitable for this
tasks like nothing else. Then you can put the meat in the cauldron and
start cooking.

Rule 3.
The FIRST water must be drained! The conviction of some housewives that
that descaling with a slotted spoon will completely solve all problems - not quite
right.
It is better to drain the first water after boiling meat, because with it
all excess fat and other unwanted components will be removed.
Moreover, the appearance of such a jellied meat will be much more attractive, noticeably
its calorie content will decrease, and the smell will become much more pleasant. V
ideally, you can drain the second water, then the jelly will be clean and transparent,
like a teardrop of a baby.
Having drained the broth, it is necessary to rinse the contents of the cauldron under running water,
which will remove small adhering residues of coagulated protein. After that
you can put the meat back for the final cooking. Amount of water
should be about 2 centimeters above the meat level. If the quantity
there will be more water, then it will not boil away, as expected. Hence,
the jelly may not harden. If there is less water, then during the cooking process
it will be necessary to add it from the teapot, which is also not very favorable
will affect the final result.

It should also be taken into account that in order for the jellied meat to turn out transparent,
the contents of the cauldron must not be allowed to boil. Boil jelly
need on low heat, about 6 hours, and then the result will surpass
all expectations.

Rule 4.
Spices and seasonings also have their turn.
After 5 hours have passed since the beginning of cooking, you can add
whole onion and carrots. If you do it before, then all the "charms" from
additions of these ingredients will evaporate with the boiled water.

Salt in the jellied meat also needs to be added after 4-5 hours, because in the process
boil off the water, the broth becomes more concentrated, and there is
the likelihood of simply oversalting the dish.

Allspice, lavrushka and other spices to taste, it is better to add minutes
thirty before the end of cooking, then a bouquet of aromas will win hearts even
the most scrupulous critics.

Rule 5.
How long does it take to cook jellied meat.
- pork jellied meat (pork legs, shanks) 5-6 hours;
- chicken jellied 3-4 hours;
- beef jellied meat 7-8 hours.

But the best thing is to cook assorted jellied meat, then it will turn out
more delicious and rich.

Rule 6.
The bones are removed by hand, not with a meat grinder.
After the jelly has finished boiling, it is necessary to remove the meat from
pots. It is most convenient to do this with a slotted spoon. The broth needs to be filtered.
through a colander, or better through a clean cloth, removing the onion, carrot,
peppercorns and bay leaves.

Slightly cooled meat must be carefully sorted out with your hands, separating it
from the bones (you can help yourself with a small knife).
It is better to cut meat by hand, and not using a meat grinder, as it will
a guarantee that even the smallest bones, which are very easy
break your teeth, do not fall into the plate of any of the guests.
It is better not to throw away the skins and cartilage, because they will give the jellied meat strength.
At the bottom of the plate, in which the jellied meat will freeze, you can put greens
or cut out various figures from carrots - this will be wonderful
decoration of such an interesting dish. After that, having decomposed the meat mass in
prepared container, you can fill it with broth.

Rule 7.
The right temperature is the key to success. The best place for
freezing of jellied meat is not a windowsill or even a cold balcony.
The most "correct" temperature for the jelly is on the middle shelf
refrigerator.
After all, if the jellied meat is not cold enough, then it will not freeze, and if,
on the contrary, it will freeze, then it will lose all its excellent taste
quality. This culinary masterpiece will freeze for 5-6 hours.

Rule 8.
If the jelly is not frozen (Jellied meat with gelatin)
If the jellied meat has not frozen, you should not worry. The dish can be easily salvaged
pouring it back into a clean pot and boiling for a few minutes. Further
it is necessary to dilute the gelatin in a separate bowl according to the instructions for
packaging (dosage should be found in the same place). Pour the gelatin into the jellied meat and
mix well, pour into plates. After such a procedure, the jelly
will freeze for sure, there is no need to doubt.

Jellied meat recipe

To prepare delicious jellied meat, you will need the following products:
pork knuckle weighing about a kilogram;
0.5 kg of pork;
one onion;
2-3 bay leaves;
5-6 peas of allspice;
2-4 cloves of garlic;
2.5 liters of water;
salt.
Jellied meat preparation:
1. Prepare the meat: rinse and cover with water, soak for a couple of hours.
After that, it is good to clean the shank and cut it in two.
2. Pour cold water into a saucepan and place all the meat in it.
3. After boiling, drain the first broth and add 2.5 liters to the meat
cold water.
4. Bring to a boil and reduce heat as much as possible (so that the broth barely
boiled). Cook jellied meat for 5 hours.
5. Next, add the onion, pepper, salt and laurel to the broth.
sheet. Let it simmer for another hour.
6. Remove the meat from the pan, and put in the broth, crushed by a knife blade
garlic.
7. Divide the meat into small pieces. Strain the broth through a fine sieve
or a clean cloth.
8. Put meat in molds for jellied meat and pour broth. Let it freeze
(better in the refrigerator on the middle shelf).
9. Serve the jelly, pre-garnished with herbs, with mustard or
horseradish.

Blitz tips for making jellied meat

Based on the foregoing, several main
tips that will help you cook correctly, and most importantly, tasty
jelly.
1. The meat must be fresh.
2. To make the jellied meat better freeze, for cooking it is better to take a pork knuckle or
legs of the animal.
3. In order for the jelly to taste good, the meat must first be
soak in cold water.
4. It is better to drain the first broth.
5. Spices and seasonings should be added shortly before the end of cooking.
jellied meat to preserve their aroma.
6. Pits from meat must be carefully selected by hand.
7. Jellied meat should freeze at the right temperature - at medium
refrigerator shelf.
8. If the jellied meat is not frozen, you can simply add gelatin, previously
boiling the jelly.
9. Do not add too much water, as the jellied meat may not
freeze. Too little water is also not a good option.
10. Jellied meat should be salted at the end of cooking so as not to oversalt the dish.

That's all, the jelly is ready, and there is nothing super complicated. You just need
carefully choose the meat, and carefully consider its cooking, and then
jellied meat is doomed to success!

Aspic is a traditional old Russian dish. For a long time, not a single festive table was complete without it. Currently, jellied meat is not as common as it used to be, but it is also a rather popular cold appetizer. He is good as at any solemn event, and just on weekdays.

Story # 1. Jellied meat used to be a "winter dish". After cooking it was taken outside to cool down. Now there is no such problem - refrigerators have successfully solved it.

Russian people have long noticed that if the meat broth is oversaturated with meat, bones and is not eaten right away, then the next day it turns into a viscous porridge. This was considered a disadvantage, and such a dish was treated with displeasure, so it was on the table with poor people or servants. It was called jelly.

In France, jellied meat was nicknamed "galantine", and they ate with great appetite. There, any spices were specially added to different types of meat and poured with broth.

Then a fashion appeared in Russia to subscribe to cooks from abroad. And jellied meat, French "galantine", came to us. They cooked it in different ways: they added beef, pork, rabbit meat, turkey, sterlet, pike, tinted with spices, used eggs.

And now such a dish was proudly called - aspic and was served at the table in noble houses. And ordinary people still ate beef and pork jelly.

Now jellied meat - it is jelly, aspic is prepared from meat, fish, seafood and even fruits. Cooking recipes are varied and varied.

Story number 2. Comic appearance of aspic. One woman who couldn't cook cooked a tasteless broth for her family's dinner. The relatives ate a little, but most of them remained in the cauldron. The hostess, upset, forgot to remove the broth from the fire, which had not been extinguished.

And the night was unusually cold. In the morning, the family saw that instead of yesterday's broth, there was some kind of viscous mass in the pan, but it tasted very tasty. The relatives were delighted with the culinary talents of their mistress.

Many are frightened by the difficulty in preparing jellied meat, especially inexperienced housewives. Often this delicacy is deliberately forgotten for fear of failure. But some, having shown perseverance and deciding to please their loved ones with a new dish, discover that the jellied meat, made exactly according to the proven recipe, has not frozen.

Shock, confusion, indignation. After such a fiasco, you will never want to decide on new experiments. Stop! There is a way out and it is quite simple. But first you need to understand the reasons for the unsuccessful jellied meat.

• The ideal proportion of meat and broth is not observed... The water should only slightly cover the meat, and after boiling, you need to reduce the heat and close the pan with a lid.
• Jellied meat is not cooked... The mass does not contain the required amount of gluten, which is formed during the cooking process from bones and ligaments. It is easy to check the readiness of the broth. Pour a small amount into a dish and leave in the refrigerator for half an hour. If it is frozen, the jellied meat is ready!
• Lack of bones and essential ingredients(ears, tails, ligaments), which contribute to the solidification of the aspic.

• If the ratio of meat to water is not observed correctly or there are not enough bones, then gelatin will successfully solve this problem. To do this, pour a pack of gelatin into a separate plate, fill it with warm water and leave for at least half an hour. The gelatin should swell. Then it is placed in a water bath, constantly stirring, but not brought to a boil. Poured into hot jellied meat and mix the whole mass.
• The reason is the wrong ingredients. You need more bones than meat. It is advisable, in addition to pork and beef, to also add chicken (chicken legs have the most gluten necessary for solidification).
• If the jellied meat is not cooked, you just need to put it on the fire and check the readiness in a couple of hours using the above method.
• Salt should only be added at the very end of cooking.

Useful properties of aspic

Many girls and women who follow their figure, on principle, refuse this snack. It is believed that there is too much fat, meat, spices, rich broth. But no one thinks about the beneficial properties of jellied meat.

Or cook buckwheat or pearl barley porridge and pour broth instead of water. The family will be grateful. And next time, guided by these tips, cook jellied meat according to all the rules.

Enjoy your meal!

Note to the hostess

If you have free time, go back to the store, buy chicken legs, wings or necks - those parts of a chicken carcass that give a good jelly after a long boil.

You can also use a soup set that also contains enough bones.

Sometimes the hostess is trapped by failure: the jellied meat, which took more than one hour to cook, even after cooling, remained in a state of a semi-liquid mass. What can be done in this case? First, do not panic, as everything is fixable.

Secondly, start "saving" the dish.

If the broth is not frozen in the jellied meat, it means that there is little gelling substance in it. Regular gelatin will help to replenish it. Pour it into a glass jar or glass, fill it with lukewarm water, following the instructions on the package.

Usually 20 g of gelatin (or one pack) is enough for 2-3 cups of liquid (this is both broth and water for dissolving gelatin). Leave the gelatin mixture to swell.

Instant gelatin is poured over with hot water. But, as practice shows, the water should not be too hot, otherwise lumps will form, which are difficult to dissolve. Transfer the unsuccessful jellied meat to a saucepan, put on fire, heat well.

Drain the liquid into a separate bowl, then strain it through cheesecloth. Heat the swollen gelatin in a water bath or in a microwave oven until hot, stir, strain through a strainer. Combine with hot broth, add salt and pepper if necessary. Put the meat in tins, fill with broth. Place the warm jellied meat in the refrigerator to solidify.

Favorite dish of our male half of the family) We cook often and a lot, we adhere to the classic recipe. I do not like jellied meat with the addition of gelatin, it really seems rubbery. Good idea with "soup the next day". Is it possible to cook turkey jellied meat? Happy New Year!

I cooked jellied meat many times, and it did not freeze with me only once (due to the fact that I cooked it for a short time).

My secret is this: for cooking jellied meat I always use pork ears or legs (in the common people "gomilka"). Jellied meat should simmer over the fire for at least six hours. And one more feature - the meat that is cooked for jellied meat must be detached from the bones even during cooking. Then the dish will succeed 100%.

The male team of our family is very fond of pork jellied meat. It always freezes well. But we girls love chicken and now it does not always freeze well, sometimes it turns out like porridge. Your article will go to our aid. We add a lot of gelatin to the chicken, and only then it freezes. We also wanted to add pork there, but haven’t decided yet. I also did it with a rabbit, so he also did not freeze a little, although they assured him that it freezes well. Thanks for the advice, we will enrich the New Year's table.

Irina, if you don't want to mix tastes, buy chicken "hands" (paws), which, as we say, are manicure))). They contain our lifesaver stick. Even if you cook them separately in a small amount of water, then it hardens like a jelly. Only remove the nails and the skin if they are not very clean. Then just take it away or feed it to the dogs, they just gnawed mine.

I know that people use some salt and gnaw them themselves.) And pork jellied meat was always cooked like a grandmother with ears and legs, you don't even need to add gelatin. And of course to cook for a long time, yes, but it's worth it. And even if the liquid has boiled away, then in no case add water. So we are preparing from what is left.

There may be several reasons for this. First, these are the wrong products. If the broth had a small amount of tails, necks, wings, legs and a lot of first-class meat, this may be the reason for such an outcome of the case. Jellied meat may not solidify if you have not cooked it for a long time, and the jelly part simply did not have time to boil out of the bones. The jelly does not freeze if there was a lot of water. And it also happens that the refrigerator does not work well and does not cool the contents sufficiently. In this case, the jellied meat is also unlikely to solidify. Whatever the reason for the liquid jellied meat, the matter can be remedied. The main thing is to know how to do it.

Why the jellied meat is not frozen

If you are so disappointed, it doesn’t matter. The situation can be corrected. To do this, you will need some more offal. Some housewives make the mistake of boiling jellied meat again in order to thicken it. They believe that the broth will become thicker and then it will surely solidify. This is not true, such a broth will not solidify, since all jelly substances simply die with strong boiling. If the jelly is not frozen, you need to do this.

To begin with, uncured jellied meat must be filtered to separate the meat from the broth. Add the washed offal to the broth and set to simmer on the fire for 4 hours. As a result, we get an incredibly rich and strong broth, which will certainly harden. Strain it and add the meat that we removed at the very beginning. Place the jellied meat in the refrigerator for the final cooking stage.

The history of the appearance of jellied meat

Russian people have long noticed that if the meat broth is oversaturated with meat, bones and is not eaten right away, then the next day it turns into a viscous porridge. This was considered a disadvantage, and such a dish was treated with displeasure, so it was on the table with poor people or servants. It was called jelly.

Then a fashion appeared in Russia to subscribe to cooks from abroad. And jellied meat, French "galantine", came to us. They cooked it in different ways: they added beef, pork, rabbit meat, turkey, sterlet, pike, tinted with spices, used eggs.

In your case - to make it so that it does not work right on the table. I would do this: I cooked the gelatin, poured the broth from the not frozen jellied meat into some separate dish, if it is not enough, you can dilute the broth cube with boiling water (a couple, three), add it to the broth, and stir the gelatin there. Pour crumbs of meat with this charm, mix gently again - and stand in the refrigerator.

In principle, of course, you can add a couple / three tablespoons of strained gelatin (after bringing it to a boil) directly to the plates and mix, but the first option seems more optimal to me. In any case, the situation can be corrected by tomorrow's dnb.

Sometimes the hostess is trapped by failure: the jellied meat, which took more than one hour to cook, even after cooling, remained in a state of a semi-liquid mass. What can be done in this case? First, do not panic, as everything is fixable. Secondly, start "saving" the dish.

Note to the hostess

To do this, all the resulting jellied meat is poured into one container. Pour a bag of gelatin into a separate plate, fill it with warm water. Let it brew for 40 minutes. After that, the gelatin, which must necessarily increase in size, is heated in a water bath, but not allowed to boil. During the heating process, the component should be constantly stirred.

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In the event that the jellied meat has not been banally cooked, you should simply bring it to the desired condition, and then check its readiness using the above test. As a rule, this will require an additional 2-3 hours of time. As in the previous method, all undercooked jelly should be drained into one common container and allowed to rise within the specified time.

It's simple. It is necessary to soak the gelatin in lukewarm water or in the broth from the jellied meat, as written in the instructions. It is advisable to boil the non-frozen jellied meat again. When the gelatin swells, it must be filtered (so that there are no lumps left), bring to a boil and pour into the boiling jellied meat, stir and turn off immediately.

For the future, in order for the jellied meat to freeze, you need to use a lot of bones (soup sets) and pork skin (I throw it away later). To get 1-2 liters of aspic - use 4-5 kg. bones with a little meat. Bones are best of all 3 types of meat - beef, pork and chicken (not chicken legs, but local bony chicken, which is cooked for at least 2-3 hours).

Sometimes the hostess is trapped by failure: the jellied meat, which took more than one hour to cook, even after cooling, remained in a state of a semi-liquid mass. What can be done in this case? First, do not panic, as everything is fixable. Secondly, start "saving" the dish.

Note to the hostess

If you have free time, go back to the store, buy chicken legs, wings or necks - those parts of a chicken carcass that give a good jelly after a long boil. You can also use a soup set that also contains enough bones.

Jellied meat is good from any meat, the main thing is that it is cooked with soul. For a more delicate consistency and taste, jellied meat is cooked from a rooster with the addition of chicken legs, which help the dish to solidify. Transparent beautiful jellied meat is obtained from beef. Pork gives a turbidity to the dish, but if you put onion in the broth during cooking, and then remove the fat so that it does not come out on top of a dense fatty film, then such a jelly can also be quite beautiful and transparent. Combinations of chicken, pork and turkey, or beef with chicken are quite tasty. Each housewife knows the preferences of her family and is guided by their tastes when choosing meat for cooking jellied meat.

Here all the necessary ingredients are selected, prepared and in a saucepan on the stove, our delicious dish quietly and peacefully gurgles slightly, spreading an unbearably tasty aroma throughout the house. This always creates the anticipation of the holiday among the household and the hostess, pouring the finished dish into trays or plates, thinks of only one thing: what if the jellied meat is not frozen - what to do ?! On this occasion, do not panic so much, if all the proportions of the meat are observed correctly, it will surely freeze.

In order to check its stickiness and the ability to freeze, you can try the broth on your fingers at the end of cooking - if they stick, it will definitely freeze! If, nevertheless, doubts gnaw, you can pour a little slurry into a plate and put it on the balcony or in the refrigerator. If after 15 minutes the jelly is not frozen - what to do then? First you need to leave it to boil and after a while repeat the freezing test again. If it still does not freeze, soak it and add gelatin. After that, let the broth boil again so that it does not quickly deteriorate. For those who categorically do not like gelatin, you can put chicken legs or turkey wings in a saucepan and cook.

But these are not all the problems associated with cooking jellied meat. Very often the hostess is faced with the following question: what to do if the jellied meat is too salted? The most important thing is not to add water to it! It can completely ruin the whole taste. There are other ways to correct this annoying misunderstanding. The surest way to save the taste of jellied meat is to take some rice, tie it in a linen or gauze bag and dip it into the broth. The rice will draw out excess salt from the dish. You can beat the protein and dip it into the broth, and then, when it absorbs the excess salt, remove it with a slotted spoon.

Boiled jellied meat can be beautifully decorated. Pour some broth into a plate or tray first and place in the cold. Then, when it hardens, beautifully lay out boiled vegetables, pieces of meat, herbs on this layer, then pour broth to the top again. It will look very nice and appetizing on the table. It is necessary to cook jellied meat based on the number of people so that it does not stand in the refrigerator for a long time. Some housewives ask: how much jelly can be stored? More than 3 days, perhaps, is not worth it, because it will start to deteriorate and lose its attractive appearance. In addition, the dish will gradually become less tasty and aromatic.

The composition of jellied meat includes pork and / or beef, pork legs, ears and tails, pork heads, chicken legs and their meat. There are many options for cooking jellied meat, and there are quite a few recipes for this dish. Each hostess she decides what to cook from and what ingredients are available. In essence, jelly is nothing more than a frozen broth with the addition of boiled vegetables and meat. But what to do, ate the jellied meat is not frozen?

First of all, don't despair. This case is quite fixable. However, first of all, it is worth understanding the reasons for your culinary failure. Basically, there are only two of them. One of them is a violation of the proportion of water and meat. To properly cook the jellied meat, it is necessary that the water slightly covers the meat. After boiling, the gas is reduced, and the pan is covered with a lid. If more water has boiled away than planned, then you should not add more liquid. Otherwise, the jellied meat will not freeze at all. The second reason is that the jelly was not cooked. The longer it is cooked, the tastier it becomes. In addition, the broth becomes more concentrated in fat and substances that allow it to thicken. It is very simple to check the jellied meat for readiness. You need to take some liquid and pour it into a plate. After keeping it in the refrigerator for about 20 minutes, it will become clear whether the meal is ready or not.

If the jelly is poured into cups, has cooled down for a long time, but still does not freeze, this is also not a reason for despair. Of course, you can cook a new one, but you always feel sorry for spoiled products. Therefore, it is necessary to drain the liquid back into the pan and cook on. After boiling the jellied meat for several hours over low heat, pour again into cups. Of course, the probability that he will not freeze again remains. This can happen if the food used in its preparation contains a small amount of gluten. That is why it is best to put less meat in jellied meat, but more bones, tails, hooves and legs. For greater confidence in their culinary abilities, gelatin is often added to jellied meat. An excellent tool for experienced housewives is not to lose face. Pour gelatin with warm water. After insisting for 40 minutes, it should increase several times. Then it is heated over very low heat or water bath, stirring continuously. The main thing is that it does not boil, otherwise there will be no use from it. After a water bath, the gelatin is filtered and poured into a slightly cooled jellied meat. Mix well, pour it into cups. When the liquid reaches room temperature, the jelly can be refrigerated for final solidification.

If the broth is not frozen in the jellied meat, it means that there is little gelling substance in it. Regular gelatin will help to replenish it. Pour it into a glass jar or glass, fill it with lukewarm water, following the instructions on the package. Usually 20 g of gelatin (or one pack) is enough for 2-3 cups of liquid (this is both broth and water for dissolving gelatin). Leave the gelatin mixture to swell. Instant gelatin is poured over with hot water. But, as practice shows, the water should not be too hot, otherwise lumps will form, which are difficult to dissolve. Transfer the unsuccessful jellied meat to a saucepan, put on fire, heat well. Drain the liquid into a separate bowl, then strain it through cheesecloth. Heat the swollen gelatin in a water bath or in a microwave oven until hot, stir, strain through a strainer. Combine with hot broth, add salt and pepper if necessary. Put the meat in tins, fill with broth. Place the warm jellied meat in the refrigerator to solidify.

Aspic may not freeze due to the fact that the meat has not been cooked for a long time. If you have free time, go back to the store, buy chicken legs, wings or necks - those parts of a chicken carcass that give a good jelly after a long boil. You can also use a soup set that also contains enough bones. Boil the chicken in a little broth, adding spices and salt to taste. Separate the pulp from the bones, strain the broth. Transfer the uncured jellied meat to a saucepan, put on fire. When the jelly-like mass turns into broth, pour it into another dish, cool until warm, strain. Mix both types of meat, put in molds. Combine the new and old broth. Pour it over the meat. Put it in the refrigerator. Tip: If you have broth left after cooking meat for a failed jellied meat, cook a new batch of meat products in it. Then you will have a very strong broth, which will surely solidify. You should not try to make the jellied meat thicker with a simple boil - without adding a second portion of meat or gelatin. The portion of gelatin added during the preparation of the first jellied meat will lose those properties due to which the usual broth turns into jellied meat during boiling. Read more How to clarify broth for jellied meat

Note to the hostess When cooking meat, be sure to remove the emerging fat from the surface of the broth, otherwise it will acquire a greasy taste from a long boil. When heating gelatin, do not bring it to a boil, because this will lose its gelling properties. It is enough to bring it to such a temperature that the crystals dissolve easily, but the gelatin itself does not boil. Do not add more gelatin than the recipe requires. From this, the dish not only acquires an unpleasant aftertaste, but also becomes very dense, rubbery. Jellied meat should not be placed in the freezer. After getting into room conditions, it begins to vigorously melt. If in winter you took the jellied meat out onto the balcony and left it overnight, make sure that the temperature on the balcony does not drop below 2-3 ° C. If for some reason you do not want to remake the jellied meat, cook a soup from it. But the broth from the jellied meat turns out to be rather cloudy, which is not suitable for every soup. Cook a first course in which the opaque broth will not be visible. It can be borscht, hodgepodge or any puree soup. Ready jellied meat is stored in a refrigerator in a closed container (so that its aroma is not transferred to other products) for no more than 2-3 days. After a few days, its taste sharply deteriorates, and its appearance also deteriorates.