How to fix aspic if it is not frozen

Not every foreigner is able to understand the taste and aroma of Russian jelly. Despite this, we love the jelly for its delicious smell, incredible benefits and excellent taste. Do you know that the jelly appeared in the era of serfdom? In those days, rich people loved to eat plentifully, and often after a meal there was a lot of food left. Since there were no refrigerators, they could not keep it. So that the dishes did not disappear, they were fed serfs. And so that they did not swear among themselves for the best pieces, the cook threw all the meat leftovers and offal into the vat, and then languished the chowder over low heat. As the story goes, the fire went out in the evening, and by morning the rich soup turned into persistent jelly. People tried this jelly and were surprised - it was so delicious! And so it turned out to be a real jelly.

How to cook jellied meat

To prepare a delicious jelly, which will not have problems with solidification, you need to follow a few rules.

1. For aspic, you need to take a large number of bones, chicken legs, neck, tail. The meat can be either chicken or beef, but remember that chicken contains a huge amount of gluten. To make jellied meat more tasty and saturated, combine several types of meat in it.
2. All meat parts should be thoroughly washed and placed in a pan. Pour water into the pan so that it slightly covers the legs and tails. If desired, you can add meat to the broth, but only a little, because the meat does not emit gluten during cooking.
3. Put the pot on the fire and bring it to a boil. After boiling, reduce the heat so that the contents languish, barely flapping.
4. Remove foam and grease that floats to the surface in time. If it is digested, the dish will get a rancid greasy flavor.
5. Cooking future aspic should be at least 3-4 hours. In no case do not pour water into the pan, as often this is the reason that the product does not want to freeze. With the addition of water, the concentration of jelly decreases sharply.
6. A few hours after cooking, the meat can be removed and removed from the bone. Well-cooked meat itself is separated without much difficulty. The bones need to be thrown back into the pan, and the meat cut. Be careful - do not allow small stones to get into bowls. At the same time, you can add the onion head, carrots, peppercorns, a piece of horseradish, salt to the broth, and garlic if desired.
7. After another two hours, try checking the composition for freezing ability. Pour some broth into a plate and refrigerate. If the mass has become sticky and sticky, everything is ready.
8. Arrange the prepared meat in deep plates and cups. Pour all over the broth and garnish with sprigs of greenery. Put the containers in the refrigerator. Cover them so that the smell of jelly does not spread to other products.

The aspic will begin to harden in a few hours, but will be fully ready in the morning. But sometimes in the morning the hostess may be disappointed in the form of a liquid unrefined jelly. But why is this happening?

Why did not the jelly freeze

There may be several reasons for this. Firstly, these are not the right products. If the broth had a small number of tails, necks, wings, legs and a lot of first-class meat, this could be the reason for this outcome. Jellied meat may not freeze if you cooked it not long enough, and the jelly part just did not have time to boil out of the bones. Jelly does not freeze if there was a lot of water. And it also happens that the refrigerator does not work well and does not sufficiently cool the contents. In this case, the aspic is also unlikely to freeze. Whatever the reason for the liquid aspic, the case can be completely corrected. The main thing to know how to do it.

How to fix aspic if it is not frozen

If such a disappointment befalls you - it does not matter. The situation may well be corrected. For this you need some more offal. Some housewives make the mistake of boiling unripe aspic again to thicken it. They believe that the broth will become thicker and then it will certainly freeze. This is not true, such a broth will not freeze, since all jelly substances simply die with strong boiling. If the jelly is not frozen, you need to do so.

To begin with, the unrefined jelly must be filtered to separate the meat from the broth. Add washed offal to the broth and set it to boil on fire for 4 hours. As a result, we get an incredibly rich and strong broth, which will certainly freeze. You need to strain it and add the meat that we removed at the very beginning. Place the jelly in the refrigerator for the final cooking phase.

How to fix aspic with gelatin

If for the second time there is no desire to tinker with tails and paws, it is very simple to fix the aspic with gelatin.

1. To get started, buy gelatin and dilute it according to the instructions. Typically, a 20 gram pack needs about half a liter of barely warm water. Fill the crystals with water and leave them to swell in a warm place. In no case do not fill the gelatin with hot water, otherwise lumps will appear in the mass.
2. While the gelatin swells, you need to separate the meat from the broth and pour all the failed jellied meat into the pan. Heat the composition, but do not bring it to a boil.
3. When the gelatin is ready, it should be filtered through cheesecloth and pour in a thin stream into the pan. Filtering is necessary to prevent lumps from entering the mass.
4. Warm up the composition, but do not bring to a boil.
5. Arrange the separated meat in tins, pour the cooked broth and send to the refrigerator.
6. Never send jellied meat to the freezer. It will freeze, but not freeze, all jelly properties will disappear. And if you leave the product at room temperature, it just spreads.

Jellied meat is not only a very tasty, but also an incredibly healthy product. In ancient times, it was prescribed as a medicine for the treatment of children, the elderly and pregnant women. That gluten, which is boiled in a broth from legs and other offal, is incredibly useful for bones, tendons and cartilage. Therefore, jellied meat is good for elderly people who suffer from joint pain. In addition, the resulting jelly is pure collagen, which helps our skin to be more elastic, toned and smooth. This determines the benefits of aspic for women.

In winter, Russian hunters always took jellied meat for hunting. It was stored in birch bark shells and gave strength and vigor. Even on long trips, the aspic saved people from hunger, because it contained a huge amount of vitamins. Today, aspic is not just healthy food, but also a favorite New Year's meal. Love jellied meat and cook it right!

Video: how to cook jelly-free aspic