If the jellied meat has become cloudy

Sometimes it happens that in the midst of everyday affairs there is no time to deal with jellied meat – it is cooked for itself and cooked. There is no time to remove even the foam, which is often the cause of turbidity. Moreover, if the jellied meat is cooked in a pressure cooker, then there is simply no physical opportunity to take care of the transparency of the jellied meat. Options for making the jelly transparent:

Option 1 – if the jellied meat is not very cloudy. Strain through several layers of cheesecloth.

Option 2 – if the jelly is completely cloudy. Place the meat. Grate the carrots, beat 2 chicken egg whites with a fork and mix with the carrots, pour into the boiled jellied meat and keep for about 5 minutes. Then strain into another pan through a paper napkin. Sometimes you have to repeat the procedure.

All the rules for cooking jellied meat.

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