Every housewife wants the prepared dish to be not only tasty, but also beautiful. The aesthetic appearance depends not only on how you can cut flowers from carrots or make bouquets from eggs. It often happens that the kind of future culinary masterpiece needs to be taken care of during the cooking process. For example, it is better to immediately cook jellied meat transparent. If this does not work out, you will have to take emergency measures to lighten it.
It is necessary
-
- 1 egg;
- fork or whisk;
- a piece of gauze;
- a small bowl or cup.
Instructions
Step 1
Try to cook a clear jelly straight away. Put the products strictly according to the recipe. First, put the jellied meat on high heat and wait until it boils. As soon as it boils, reduce the flame and continue to cook over low heat. It will take a little longer, but you won't have to fiddle with lightening.
Step 2
If, nevertheless, the broth turned out to be cloudy, do not panic. Remove the meat first. In this case, you don't need to cool it down, just lay it out so it doesn't get in the way. If you put vegetables in this dish and cook them along with the meat, take them out as well. At the same time, do not remove the broth from the heat, just reduce the flame to a minimum.
Step 3
Crack the egg and separate the white from the yolk. This can be done in the traditional way, by splitting the egg in half and pouring the yolk from one half of the shell to the other. Hold the egg over a bowl, into which the protein will drain. Egg white contains albumin, which is an excellent sorbent. It will bind unnecessary substances.
Step 4
Beat the egg white with a fork or whisk as you would for an omelet. Make the fire a little harder. Gradually pour the whipped protein into the broth. Stir continuously and thoroughly, otherwise even the whipped protein will curl up into a lump and will not absorb what it should. Bring broth to a boil.
Step 5
Remove the broth from the stove. Let the broth stand. Wait until all unnecessary precipitates. After that, strain the broth through cheesecloth and continue the process. Add the required spices and salt. This clarified broth is suitable for both jellied meat and aspic. To the jellied requirement above, the broth must be transparent.
Step 6
If you don't want to make the perfect broth, you can do it differently. Cook in the same way and remove the meat.. Let the broth cool slightly, then strain it through 2 layers of cheesecloth. Let stand for a while and strain again. After that, add spices and everything else that you are used to putting in the jellied meat.
