What mistakes are made when cooking jellied meat?

It is important to avoid the following mistakes when cooking jellied meat:

1. Incorrect proportions of meat and water. Too little meat (and especially collagen-containing fat and cartilage) will lead to the fact that the jelly does not freeze on its own and requires the addition of gelatin. And too little water will lead to the fact that the jellied meat can become hard.
2. Cook in a small saucepan. The broth is the main thing. To make it rich and fragrant, to freeze, you cannot add water to it during the cooking process. A large saucepan is more convenient so that the right amount fits right away.
3. Grind the meat in a meat grinder or blender. They do this for softness, but due to the long cooking, it will not turn out hard anyway. No chopping required.
4. Use too much gelatin. With it, the jelly part will turn out to be dense and too hard, “plastic”, and the taste is not natural. It is better to take more legs or shanks and cook for a long time without adding additional water.
5. Remove fat. The white fat on the surface of the dish confuses many. But if you remove the fat, the appearance will deteriorate, the jellied meat will not look aesthetically pleasing. The fat can be removed from the surface of the broth when it has cooled slightly. By the way, this fat helps to make the jellied meat stand quickly. And when serving, after removing the fat, jellied meat can be served upside down on portioned plates.
6. Do not use salt and spices. Previously, jellied meat was made unleavened, enhancing the taste with sauces: horseradish, mustard, etc. The unsalted product was stored longer. With the presence of refrigerators, this problem disappeared.
7. Cook a little jellied meat. Jellied meat is perfectly stored – up to a week in the refrigerator, so it can be cooked for the New Year and it will last almost until Christmas.

And of course, in order not to have to correct mistakes, it is necessary to study well the rules for cooking jellied meat.

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