Is it realistic to digest jellied meat?

Jellied meat is cooked for a long time – sometimes it takes up to 8 hours to completely soften the meat and digest collagen. But even such a long cooking time can be easily ruined if you neglect the recipe. In other words, the jellied meat can be digested – the meat will lose its pleasant fiber, and the jelly will become too hard. You should be especially careful when cooking jellied meat in a pressure cooker – under pressure, the meat is cooked more intensively and sometimes too much happens.

How not to digest jellied meat:

1. 1. Boil light meat (chicken, pork) less than beef and pork pieces on the bone.
2. 2. Add a little salt – if too much water evaporates, the jellied meat will become salty.
3. 3. Just in case, always have gelatin or agar agar to make the jelly less concentrated when solidified.

And of course, use the whole arsenal of rules to achieve the most delicious result.

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