Aspic is a classic dish that everyone is used to seeing on the New Year's table. Each housewife has her own signature recipe for this cold appetizer. But sometimes an unfortunate failure happens when the jellied meat does not want to freeze. Do not despair, the situation is fixable!
If after cooking your jellied meat has not frozen or has not completely frozen, it means that there is little gelling substance in it. This could be due to:
- incorrect proportions of meat and water;
- violation of the technology for preparing the jelly;
- malfunction of the refrigerating chamber;
- insufficient cooking time for jellied meat;
- the wrong ratio of bones and meat;
- a small amount of bones containing gluten.
There are several methods to eliminate the problem of uncured jellied meat:
- One of the options to "revive" the dish is to add gelatin to the jellied meat. To do this, soak the gelatin in boiled water and leave it to swell for 40 minutes. Observe the instructions on the packaging! Transfer the uncured jellied meat to a saucepan and boil for a couple of minutes. Drain the broth into a separate bowl. Heat the prepared swollen gelatin in a water bath until it is completely dissolved, but do not boil! Salt and pepper the broth. Pour gelatin into hot broth. Divide the meat into molds, pour the broth with gelatin. Place the jellied meat in a cool place until it hardens completely.
- If you have the time, you can add natural ingredients to the jellied meat to harden. Use pork legs, a soup set, or other meats that are high in gluten. Add some water and boil for several hours. Combine the new and old broth and pour again into the molds. Cool and refrigerate. This broth will become strong and will definitely harden.
- The easiest way to save an unsuccessful jellied meat is to cook a soup from it, which will benefit everyone who overeat on a festive night.
Advice! If you are not completely sure whether the jellied meat will freeze or not, you should not immediately pour it into molds. You need to take a couple of spoons of broth and pour it into a plate. After cooling down, refrigerate and wait for two hours. If the broth has acquired the consistency of jelly, it can be safely poured into molds.
