Top - secrets of the perfect jelly

You must admit that many people simply adore jellied meat. After all, it is not only healthy and tasty! Unfortunately, not every housewife knows how to cook the jelly properly, so that it turns out transparent and at the same time rich and very fragrant. Prepare a notebook, and write down a few secrets with which your aspic will always be a bang!

• Rinse and soak the meat for 4-6 hours before cooking the jellied meat. It is better for the aspic to take a cockerel, beef hooves, tail. In general, choose meat on your own.
• Put the prepared meat in a pan, pour water so that the water only covers the meat, bring to a boil. Drain the water, rinse the meat under running water and put it back in the pan, add more water so that it is 7 centimeters higher than the meat level.
• As soon as it boils, immediately remove the foam, then after a while remove the foam again.
• Jellied must languish over a very small fire. In no case do not boil. It is best to put the pan on the divider. Cook jelly 4-6 hours.
• It is better to add salt not at the beginning of cooking, but a couple of hours before the end.
• Then add the carrot for flavor, parsley root, onion. For the golden color of the jelly, it is necessary to wrap a handful of onion husks in a bag of gauze. And boil everything together for about an hour.
• When you turn off the fire, let the jelly stand for about 20 minutes. Then use the slotted spoon to remove the meat, vegetables can be used for decoration.
• Strain the broth through a fine sieve or cheesecloth, folded in several layers.
• Disassemble the meat, cut into pieces. Put in suitable forms, fill with broth. When cool, refrigerate until completely frozen.

These are simple tips to help every housewife cook her perfect jelly. Here is such a Ukrainian jelly you can cook. I wish you success.

"Very tasty" wishes you bon appetit!