Yesterday, on the eve of the New Year, my daughter and I began to compose a festive menu - you know, it is better to do this in advance, because in a hurry then a lot goes out of my head. So, guess what dish our list started with?
Sure, with jellied meat - Well, what is the New Year without him?! And then the memories of my first jellied meat in my life came to my mind, which, despite all my efforts, turned out to be far from ideal - a mass of dubious consistency did not cause general delight, so it was sent to be eaten by dogs - well, at least for someone it liked it!
So, what am I doing? Yes, I just remembered what recommendations my mother gave me then and thought that this really practical advice could be useful to many housewives even now. So, in this article I want to tell you about one important nuance, thanks to which you cook a fine broth with ease - from it, in the end, you get a gorgeous meat dish.
So, this is how I cook jelly now: First I put all the meat "spare parts" in a large saucepan, moreover, they must be washed well beforehand. Fill everything with water and put the pan on fire.
Yes, I will say right away that at this stage we add absolutely nothing to it - no salt, no spices, no other flavoring additives. When the water boils, we reduce the heat and continue to boil the meat products for 8 minutes. After the time has elapsed, remove the pan from the heat andpour all the liquid from it. In addition, I also wash both the pan itself and its meat content.
After that, you can already put all the components back, pour cold water and start cooking jellied meat according to your favorite recipe. Don't worry after these manipulations the cooked broth will definitely solidify and will be as transparent and delicious as possible!
Such a seemingly trifle can significantly affect the quality of the prepared meat dish. Due to the fact that we drain the primary broth, the final product is of the highest quality, as evidenced by its beautiful appearance, smell and taste!