Why doesn’t the jelly freeze?

After boiling, the jellied meat does not want to freeze and does it look like a failed jelly? There are few reasons for this trouble:

Violation of proportions when cooking. Too much water will ruin the jellied meat. Do not add more than 5 centimeters of water to the meat. Measure seven times, pour once – the golden rule when cooking jellied meat! Failure to observe proportions is the most common culinary mistake.

Insufficient cooking time. Aspic must be boiled for at least six hours. During this time, the meat breaks down into individual fibers and the gelatin enters the water, forming a jelly-like mass. With the proper cooking time, the broth will freeze on its own without any additional additives.

Correct proportions and leisurely cooking are the secret to making the perfect jellied meat.

What to do if the boletus is wormy – we explain on the fingers.

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