What to do if the jellied meat is not frozen? How to fix? What to do if the jellied meat has not frozen - how to save the holiday menu.

Note to the hostess

If you have free time, go to the store again and buy chicken legs, wings or necks - those parts of the chicken carcass that, after prolonged cooking, give a good jelly.

You can also use a soup set, which also contains enough bones.

Sometimes a misfortune awaits the housewife: the jellied meat, which took more than one hour to prepare, remains in the state of a semi-liquid mass even after cooling. What can be done in this case? First of all, don’t panic, as everything can be fixed.

Secondly, start “saving” the dish.

Usually 20 g of gelatin (or one pack) is enough for 2-3 glasses of liquid (this includes broth and water to dissolve the gelatin). Leave the gelatin mixture to swell.

Instant gelatin is poured with hot water. But, as practice shows, the water should not be too hot, otherwise lumps will form that are difficult to dissolve. Place the failed jellied meat in a saucepan, put it on the fire, and heat it well.

Drain the liquid into a separate bowl, then strain it through cheesecloth. Heat the swollen gelatin in a water bath or in the microwave until hot, stir, strain through a strainer. Combine with hot broth, add salt and pepper if necessary. Place the meat in molds and fill with broth. Place the warm jellied meat in the refrigerator to harden.

The favorite dish of our male half of the family) We cook it often and a lot, we stick to the classic recipe. I don’t like jellied meat with the addition of gelatin; it really seems rubbery. Good idea with "next day soup". Is it possible to make turkey jellied meat? Happy New Year!

I’ve cooked jellied meat many times, and it didn’t freeze for me only once (due to the fact that I didn’t cook it for enough time).

My secret is this: to prepare jellied meat I always use pig ears or legs (in common parlance “gomilka”). The jellied meat must simmer on fire for at least six hours. And one more feature - the meat that is cooked for jellied meat must be detached from the bones during cooking. Then the dish will be 100% successful.

The male team of our family really loves pork jellied meat. It always freezes well. But we girls love chicken, and it doesn’t always freeze well, sometimes it turns out like porridge. Your article will help us. We add a lot of gelatin to the chicken, and only then does it harden. We wanted to add pork there too, but haven’t decided yet. I also did it with a rabbit, but it also didn’t freeze a little, although they assured me that it freezes well. Thanks for the advice, we will enrich the New Year's table.

Irina, if you don’t want to mix flavors, buy chicken “hands” (paws), which, as we say, are manicured))). They contain our lifesaver. Even if you boil them separately in a small amount of water, then it hardens into jelly. Just remove the nails and the skin if they are not very clean. Then you just remove it or feed it to the dogs, mine only gnawed it like that.

I know that people add salt and nibble on them themselves.) And my grandmother always cooked pork jellied meat with ears and legs, you don’t even need to add gelatin. And of course it takes a long time to cook, yes, but it’s worth it. And even if the liquid has boiled away, under no circumstances should you add water. So we cook from what is left.

There may be several reasons for this. First of all, these are not the same products. If the broth contained a small amount of tails, necks, wings, legs and a lot of first-class meat, this may be the reason for this outcome. The jellied meat may not harden if you did not cook it long enough, and the jelly part simply did not have time to boil out of the bones. The jelly does not freeze if there is a lot of water. It also happens that the refrigerator does not work well and does not cool the contents enough. In this case, the jellied meat is also unlikely to freeze. Whatever the reason for the liquid jellied meat, the matter can be corrected. The main thing is to know how to do it.

Why didn't the jellied meat freeze?

If you are so disappointed, it doesn’t matter. The situation can be completely improved. For this you will need some more offal. Some housewives make the mistake of boiling unfrozen jellied meat again in order to thicken it. They believe that the broth will become thicker and then it will certainly harden. This is not true, such a broth will not harden, since all the jelly substances simply die during strong boiling. If the jellied meat is not frozen, you need to do this.

First, you need to strain the unfrozen jellied meat to separate the meat from the broth. Add the washed offal to the broth and set to simmer for 4 hours. As a result, we get an incredibly rich and strong broth that will certainly harden. You need to strain it and add the meat that we removed at the very beginning. Place the jellied meat in the refrigerator for the final stage of preparation.

The history of the appearance of jellied meat

Russian people have long noticed that if meat broth is oversaturated with meat and bones and is not eaten immediately, then the next day it turns into a viscous porridge. This was considered a disadvantage, and such a dish was treated with dissatisfaction, so it was on the table of poor people or servants. They called it jelly.

Then a fashion arose in Russia to hire chefs from abroad. And jellied meat, the French “galantine”, came to us. They prepared it in different ways: they added beef, pork, rabbit, turkey, sterlet, pike, tinted it with spices, and used eggs.

In your case, make sure it doesn’t end up on the table right away. I would do this: prepare gelatin, pour the broth from the unfrozen jellied meat into some separate bowl, if it is not enough, you can also dilute the broth cube with boiling water (a couple, three), add it to the broth, and stir the gelatin there. Pour this deliciousness over the meat crumble, mix carefully again, and set in the refrigerator.

In principle, of course, you can add a couple or three spoons of strained gelatin (after bringing it to a boil) directly into the plates and mix, but the first option seems to me more optimal. In any case, the situation can be corrected by tomorrow.

Note to the hostess

To do this, all the resulting jellied meat is poured into one container. Pour a packet of gelatin into a separate plate and fill it with warm water. Let it brew for 40 minutes. After this, the gelatin, which must increase in size, is heated in a water bath, but not allowed to boil. During the heating process, the component should be stirred constantly.

Work on mistakes

In the event that the jellied meat was simply not finished cooking, you should simply bring it to the desired condition, and then check its readiness using the above test. As a rule, this will require an additional 2-3 hours of time. As in the previous method, all undercooked jelly should be poured into one common container and left to simmer for the specified time.

It's simple. You need to soak the gelatin in slightly warm water or in jellied broth, as written in the instructions. It is advisable to boil jellied meat that has not frozen yet again. When the gelatin swells, you need to strain it (so that there are no lumps left), bring to a boil and pour into the boiling jellied meat, stir and immediately turn off.

For the future - in order for the jellied meat to freeze, you need to use a lot of bones (soup sets) and pork skin (I then throw it away). To obtain 1-2 liters of jellied meat, use 4-5 kg. bones with little meat on them. Bones are the best of 3 types of meat - beef, pork and chicken (not chicken legs, but local bone chicken, which is cooked for at least 2-3 hours).

Note to the hostess

If you have free time, go to the store again and buy chicken legs, wings or necks - those parts of the chicken carcass that, after prolonged cooking, give a good jelly. You can also use a soup set, which also contains enough bones.

Jellied meat is good from any meat, the main thing is that it is cooked with soul. For a more delicate consistency and taste, jellied meat is cooked from rooster with the addition of chicken legs, which help the dish harden. Transparent beautiful jellied meat is made from beef. Pork gives the dish a cloudiness, but if you add onions to the broth when cooking, and then remove the fat so that you don’t get a thick fat film on top, then such jellied meat can also be quite beautiful and transparent. Combinations of chicken, pork and turkey, or beef and chicken are quite tasty. Every housewife knows the preferences of her family and is guided by their tastes when choosing meat for preparing jellied meat.

All the necessary ingredients have been selected, prepared, and in a saucepan on the stove, our delicious dish is quietly and peacefully gurgling, spreading an unbearably delicious aroma throughout the house. This always creates anticipation for the holiday among household members and the housewife, having poured the finished dish into trays or plates, thinks only of one thing: what if the jellied meat has not frozen - what to do?! There is no need to panic so much about this; if all the proportions of the meat are observed correctly, it will definitely harden.

In order to check its stickiness and ability to harden, you can try the broth on your fingers at the end of cooking - if it sticks, it will definitely harden! If you still have doubts, you can pour a little liquid into a plate and put it on the balcony or in the refrigerator. If after 15 minutes the jellied meat has not frozen, what should you do then? First, you need to leave it to cook and after some time, repeat the hardening test again. If it still doesn’t harden, you need to soak it and add gelatin. After this, let the broth boil again so that it does not spoil quickly. For those who absolutely do not like gelatin, you can put chicken feet or turkey wings in a saucepan and cook.

But this is not all the problems associated with cooking jellied meat. Very often the housewife is faced with the following question: what to do if the jellied meat has been over-salted? The most important thing is to never add water to it! This can completely ruin the whole taste. There are other ways to correct this annoying misunderstanding. The surest way to save the taste of jellied meat is to take some rice, tie it in a linen or gauze bag and put it in the broth. The rice will draw out excess salt from the dish. You can beat the protein and lower it into the broth, and then, when it absorbs excess salt, remove it with a slotted spoon.

Boiled jellied meat can be beautifully decorated. First pour a little broth into a plate or tray and refrigerate. Then, when it hardens, beautifully arrange boiled vegetables, pieces of meat, herbs on this layer, then fill it again to the top with broth. On the table it will look very beautiful and appetizing. Jellied meat should be cooked according to the number of people so that it does not sit in the refrigerator for a long time. Some housewives ask: how long can jellied meat be stored? It’s probably not worth it for more than 3 days, because it will begin to deteriorate and lose its attractive appearance. In addition, the dish will gradually become less tasty and aromatic.

The composition of jellied meat includes pork and/or beef, pork legs, ears and tails, pig heads, chicken legs and their meat. There are quite a few options for preparing jellied meat, and there are quite a few recipes for this dish. Each mistress She decides what to cook from and what ingredients are available. In its essence, jelly is nothing more than a frozen broth with the addition of boiled vegetables and meat. But what to do, did the jellied meat not freeze?

First of all, don't despair. This matter is quite fixable. However, first of all, it is worth understanding the reasons for your culinary failure. In principle, there are only two of them. One of them is a violation of the proportion of water and meat. To properly cook jellied meat, you need the water to barely cover the meat. After boiling, reduce the gas and cover the pan with a lid. If more water has boiled away than expected, then you should not add more liquid. Otherwise, the jellied meat will not harden at all. The second reason is that the jelly is not cooked enough. The longer it cooks, the tastier it becomes. In addition, the broth becomes more concentrated in fat and substances that allow it to thicken. Checking jellied meat for readiness is very simple. You need to take some liquid and pour it into a plate. After keeping it in the refrigerator for about 20 minutes, it will become clear whether the food is ready or not.

If the jelly is poured into cups, has cooled down a long time ago, but still does not freeze, this is also not a reason for despair. Of course, you can cook a new one, but you always feel sorry for spoiled products. Therefore, it is necessary to drain the liquid, return it to the pan and continue to cook. After boiling the jellied meat for several hours over low heat, pour it into cups again. Of course, the possibility remains that it will not harden again. This can happen if the products used in its preparation contain a small amount of gluten. That is why it is best to put less meat in jellied meat, but more bones, tails, hooves and legs. To increase confidence in your culinary abilities, gelatin is often added to jellied meat. An excellent tool for experienced housewives not to lose face. Gelatin must be filled with warm water. After infusing for 40 minutes, it should increase several times. Next, it is heated over very low heat or a water bath, stirring continuously. The main thing is that it does not boil, otherwise there will be no use from it. After the water bath, the gelatin is filtered and poured into slightly cooled jellied meat. After mixing well, pour it into cups. When the liquid reaches room temperature, the jelly can be placed in the refrigerator for final hardening.

If the broth in the jellied meat has not frozen, it means there is little gelling agent in it. Regular gelatin will help replenish it. Pour it into a glass jar or glass, fill it with lukewarm water, following the instructions on the package. Usually 20 g of gelatin (or one pack) is enough for 2-3 glasses of liquid (this includes broth and water to dissolve the gelatin). Leave the gelatin mixture to swell. Instant gelatin is poured with hot water. But, as practice shows, the water should not be too hot, otherwise lumps will form that are difficult to dissolve. Place the failed jellied meat in a saucepan, put it on the fire, and heat it well. Drain the liquid into a separate bowl, then strain it through cheesecloth. Heat the swollen gelatin in a water bath or in the microwave until hot, stir, strain through a strainer. Combine with hot broth, add salt and pepper if necessary. Place the meat in molds and fill with broth. Place the warm jellied meat in the refrigerator to harden.

The jellied meat may not freeze due to the fact that the meat has not been cooked long enough. If you have free time, go to the store again and buy chicken legs, wings or necks - those parts of the chicken carcass that, after prolonged cooking, give a good jelly. You can also use a soup set, which also contains enough bones. Boil the chicken in a small amount of broth, adding spices and salt to taste. Separate the pulp from the bones and strain the broth. Place the unfrozen jellied meat into a saucepan and place on the fire. When the jelly-like mass turns into broth, pour it into another bowl, cool until warm, and strain. Mix both types of meat and place in molds. Combine the new and old broth. Pour it over the meat. Put it in the refrigerator. Tip: If you have broth left after boiling meat for a failed jellied meat, cook a new batch of meat products in it. Then you will have a very strong broth, which will undoubtedly harden. You should not try to make jellied meat thicker by simply boiling it - without adding a second portion of meat or gelatin. When boiling, a portion of gelatin added during the preparation of the first jellied meat will lose those properties due to which ordinary broth turns into jellied meat. Read more How to clarify broth for jellied meat

Note to the housewife: When cooking meat, be sure to remove any fat that appears from the surface of the broth, otherwise it will acquire a greasy taste from long boiling. When heating gelatin, do not bring it to a boil, because its gelling properties disappear. It is enough to bring it to such a temperature that the crystals easily dissolve, but the gelatin itself does not boil. You should not add more gelatin than the recipe requires. This not only gives the dish an unpleasant aftertaste, but also becomes very dense and rubbery. Jellied meat should not be placed in the freezer. Once in room conditions, it begins to rapidly melt. If you take the jellied meat out onto the balcony in winter and leave it overnight, make sure that the temperature on the balcony does not drop below 2–3°C. If for some reason you don’t want to remake the jellied meat, cook soup from it. But the broth from jellied meat turns out to be quite cloudy, which is not suitable for every soup. Cook a first course in which the opaque broth will not be noticeable. It can be borscht, solyanka or any puree soup. The finished jellied meat is stored in the refrigerator in a closed container (so that its aroma is not transferred to other products) for no more than 2-3 days. After a few days, its taste deteriorates sharply, and its appearance also deteriorates.

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Cold food has long been cooked only on major holidays, when the whole family sat down at the table. Refrigerators did not yet exist; what was cooked had to be eaten urgently within two days, as it would spoil further. Today, such a necessary household item as a refrigerator is in every home, and cold food is prepared much more often than in the old days. But nevertheless, the storage period for it remained unchanged, no more than three days. The roots of cooking jellied meat go back to France, it was there that a lazy housewife invented such a delicacy. This colorful dish has taken root in many countries around the world.

Absolutely every housewife can prepare this wonderful, hearty snack. Initially, it is necessary to maintain the correct proportion of ingredients and water. Boil the mixture after boiling until the bones separate on their own.

For a rich snack, buy:

For preparation they often use:

How to cook jellied meat correctly so that it freezes

The ingredients for jellied meat must be thoroughly washed and soaked for at least two hours. If the products are pork, you need to clean the skin and legs.

Pour ingredients into cooking containers only with ice water.
The first time the broth is brought to a boil, the water is drained together with noise.
Re-fill with ice water, in which the dish is already cooked until cooked. You can immediately add a pinch of citric acid to make the finished dish transparent.
After boiling, reduce the heat. The broth should barely simmer and simmer until the bones fall off.

The ideal proportion of liquid to food is 2/1, bones to meat is 1/2.

Before the end of cooking, when the bone begins to come off slightly, add spices, peeled onions, carrots, and whole garlic. Before turning off the fire, add laurel. If you want the broth to be golden in color, peel the onion only from the top husk. Salt should be added after removing the container from the stove, when everything has already been cooked. You should feel a slight saltiness. Don't forget to add chopped garlic for flavor.

There is not and cannot be a specific cooking time, since only complete removal of the bone indicates the readiness of the broth.

The broth is filtered after cooling, and the meat is then cut up.

Before removing the meat, you need to remove any floating fat. When the broth has cooled, the film turns into white fat and is very easy to remove with a spoon.

Divide the meat into fibers, place in ramekins or deep plates, and fill with strained broth. You can use anything for decoration. It is laid out on the bottom, in compositions among the shapes, on top. The decor depends on the imagination of the hostess.

The molds can be taken out into the cold immediately, but into the refrigerator compartment only with cooled liquid.

To ensure that the cooked snack freezes well, do not place it in a container for preparing fatty foods. They prevent freezing. If you like fatty meats, add gelatin or its analogues.
If you plan to serve this snack without molds or plates, be sure to add gelatin.
Under no circumstances add liquid during the cooking process; you risk ending up with soup.
If adding water is absolutely necessary, you cannot do without gelatin.

TEST. Before finishing cooking, pour hot liquid into a bowl and wait until the contents cool slightly. Soak two fingers in the broth, shake and blow on them. Squeeze them together, if they stick to each other, then the dish will freeze perfectly. If not, cook a little more.

Will jellied meat harden without gelatin?

If the proportions are maintained correctly, and the cold meat is cooked for a long time and over low heat, the dish will definitely harden without adding auxiliary components. But if you have few seeds, and there is practically only meat in the container, then, even with the correct cooking mode, the snack will never harden without gelatin.

A good, strong broth forms a film at the end of cooking; it shimmers in different colors and has a characteristic shine.

Why doesn't jellied meat freeze?

There may be several reasons for poor hardening:

The broth was boiling vigorously, everything was cooked quickly. In this case, the components necessary for hardening did not have time to completely come out of the seeds.
Initially they poured a lot of liquid.
Add liquid while boiling.
Drained the water twice after boiling.
Little bone composition.

How to check the quality of gelatin

Nobody buys gelatin in bulk for home consumption. Only production companies see it in unsealed form, as they purchase it in large quantities in bags. You and I, we buy a ready-made packaged product, and we initially learn about the quality from the inscriptions on the packaging.

You can examine it after opening the package at home. Therefore, before using, pour it onto a plate and inspect:

The color range of genuine gelatin ranges from light, yellowish, always transparent to brownish.
There should be a natural, non-sweet gelatin aroma and nothing more.
The product is always finely granulated. The diameter of the grains is no more than 5 mm.
This fresh product expands quickly upon contact with liquid. The maximum time for grains to swell is up to 20 minutes.
The grains are heavier than water, so they always sink and lie at the bottom.

Its strength (viscosity) is determined by its external characteristics:

This is especially true for desserts. Eating soap is unpleasant.

Do not buy low-quality products; you risk purchasing a counterfeit or a product of very poor quality.

If the jellied meat is not frozen, how to add gelatin

If several hours have passed and the broth remains water, do not be sad. Pour the contents of the plates into a container and bring to a boil, otherwise the snack will quickly become unusable. Drain the liquid through a colander or a strainer. Place the meat back on plates. Dilute the gelatin powder, then add it to the slightly cooled broth, mix well, there should be no lumps, pour into the meat. Hardening will occur in a matter of hours.

Follow strictly the manufacturer's instructions on the packaging. Otherwise, the snack will become very rubbery or will not harden at all.

If you re-cook the jellied meat, will it harden?

If the already poured broth does not harden for a long time, boiling will not give results, since there are no bones there anymore, and there is nowhere to get the necessary substances for hardening.
If, at the end of cooking, you find that there is no iridescent film, you conducted an adhesion test and it did not confirm readiness, cook for another couple of hours. But this is possible if there is enough liquid in the cooking container.

If after boiling you do not see the result, and there is enough time, do not be discouraged. There is a way out of such an unpleasant situation, prepare a gelatin solution, combine with the broth before pouring into molds.

How much gelatin to add per liter of broth

The ideal proportion of water to store-bought gelatin packaged in sachets is 1 liter/30 grams. Initially, you need to pour out part of the boiled liquid, place gelatin powder in it, and give it time to increase in volume. Then combine with the rest of the fairly hot liquid and mix thoroughly, avoiding lumps.

Each manufacturer, knowing the viscosity of the packaged product, writes an annotation on the packaging. By following it, you will never spoil the prepared dish.

The generalized characteristics of gelatin powder indicate the following:

For a delicate jelly consistency you need 20 g of premium powder (170 blooms) per 1 liter.
For a dense texture followed by cutting, dilute from 30 to 50 g of premium grade powder per 1 liter.
If you prepare sour snacks, the weight of the powder increases. This happens because the properties of gelatin are weakened due to the acid present .

Is it possible to digest frozen jellied meat?

If the initially cooked broth hardens quickly, it will also harden when re-digested. This method is used on the third day to extend the shelf life of the prepared snack.
They can digest cold food if it was originally poured into molds, but was not used for the feast. Then it is boiled and poured into plates for home consumption.
There are times when your mother puts it in a jar with her. Upon arrival home, bring the contents to a boil, pour into a plate or vessel immediately without first cooling.

Jellied meat has not frozen, what to do without gelatin

The situation with a poorly frozen snack is critical, but not hopeless if you have time to spare:

There are soup bones or legs in the freezer for cold ones. Boil them until tender in a small amount of liquid. Combine the finished broth with the previously cooked one, strain, fill the forms with the disassembled meat. Don't forget to add the portion of meat that was cooked in the second broth.
I have time and no stock of bones in the freezer. Buy additional turkey necks, chicken legs (not to be confused with drumsticks, thighs) and correct the situation. Boil them for at least 3-4 hours in a small amount of liquid. Remember that you should never add it while cooking. Combine the meat with the previously boiled meat. Add the resulting broth to the already prepared broth and pour into molds.
You can boil the bone mixture in unfrozen broth. First, collect the meat and pour the liquid into a container. Add a third of the water, as it will evaporate during cooking and remain in the same amount. Place the bones, legs, necks, basically whatever you have. Boil for 4-5 hours. Disassemble the new meat and combine it with the previous portion. Fill with strained liquid. This broth will be stronger than in previous versions.

If you don’t have enough time, and your guests stay overnight. There will be a wonderful hot broth for breakfast in the morning. Moreover, it relieves hangover symptoms and tones the body.

How long does it take for jellied meat to freeze?

A good rich broth with a high bone mass content hardens quickly, within a couple of hours.
If the proportion of meat to bones is 2/1, it will harden for the same amount of time as the cooking process lasted.
If gelatin powder was added, it will harden in a maximum of 2 hours.

What to do if the aspic has not frozen:

With a jellied appetizer, everything is much simpler than with long-cooked jellied meat. The right concentration of gelatin powder saves any situation, the main thing is not to overdo it!

from fish

Remove the fish and pour the broth into a container. Bring it to a boil, let cool slightly. Add gelatin powder to part of the liquid, wait until it becomes viscous, mix well and warm up a little. Combine with the main fish broth and pour over the fish. Once cooled, place in the refrigerator. This manipulation will take you a little more than 30 minutes. The jellied fish will harden very quickly.

Only overcooked pieces of fish can ruin the situation. When refilled they will spread out. Therefore, never overcook it, it should be dense.

made from meat

Collect the unfrozen snack in a container, heat it, preferably bring it to a boil. Separate the meat part. Combine the slightly cooled liquid with gelatin powder, stir thoroughly until completely dissolved. Pour the meat into the molds again with a homogeneous mass.

from poultry

Do the same with poultry as with meat. There is no other option. Bringing to a boil, the previously added gelatin loses its properties. Therefore, a new portion must be calculated based on the remaining amount of liquid, increasing the norm slightly.

What to do if the jelly is not frozen

The hardening of the jelly mass, especially if several layers are poured, often throws it out of balance. After all, you want everything to be done quickly and ready. And the jelly treacherously does not harden. It all depends on the quality of the gelatin powder, on the proportion in which it was diluted. If everything is done correctly, the layers harden quickly, in an hour to an hour and a half. When pouring sour cream, hardening occurs in one and a half to two hours.

The first and most important mistake is too much water.
Second, low grade gelatin powder.
Third, the expiration date has either approached or has long passed. Always pay attention to deadlines. It is ideal to purchase packaged gelatin before 8 months after the release date. Then it loses its viscosity.

Pure lemon juice or a drop of dry red wine adds a piquant taste.
Add only homemade milk. A store-bought product will make all your efforts worthwhile.
The ideal concentration of gelatin powder to liquid is 15 grams/250 grams. A smaller amount of powder will not give the desired result. Keep the powder in the liquid for at least 20-30 minutes.
The mass is heated, but not brought to a boil.

To summarize:

Correcting the situation with a non-hardening appetizer or dessert is not at all difficult. The main thing here is patience and confidence in victory. Even the most critical situation can be easily corrected. If you have an intolerance to animal collagen, add agar - agar to the poorly solidified broth. It is ideal, does not cause allergies, and sets much faster. Never get upset, just have a lifesaver in reserve.

Happy holidays and good luck with your preparations!

How to properly prepare delicious jellied meat...
Basic rules for preparing good jellied meat.
In order to prepare clear jellied meat, you must remember
a few simple rules that you can follow without difficulty
create this culinary masterpiece.

Rule 1. Select the main ingredient - meat.
You can make jellied meat from any meat (chicken, pork,
beef, pork feet, etc.), the most important thing is to choose the right one
main product.

It is best to buy such an important component in jellied meat as meat at
market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to the solidification of the dish, must
clean the bristles well, and, if necessary, burn them on fire, then
Rinse. You can add any meat you like. Will it be
chicken, beef or the same pork jellied meat - the hostess decides, but
pork legs (to be more specific - the part that ends
hooves) are absolutely necessary, then no gelatin will be needed.
If the meat has skin on it, this will also play a good role in
hardening of the jelly. The size of the pieces of meat for jellied meat does not matter much
roles. The brisket and drumstick can be cut into several parts, and large and
Leave the central bone entirely. In order to avoid small
bones, pork legs need to be cut in half lengthwise, and then again
in half along the joint.

But, oddly enough, you can’t overdo it with meat. Necessary
maintain certain proportions, otherwise there is a risk that
the dish still won’t harden: several pig’s feet weigh
approximately 700 grams can be taken no more than one and a half kilos
other meat components.

Rule 2.

Meat must be soaked before cooking. This procedure is necessary for
in order to remove any remaining coagulated blood from the meat. Besides
The skin will be much softer and more tender after soaking.
Taking a pan and placing the meat ingredients in it, you need to completely
soak them in cold water and leave for several hours (or better yet,
all night long). In the morning, you can rinse the meat again and scrape it thoroughly.
pork legs to remove sooty areas. Also clean the skin
other meat components. A small paring knife is suitable for this
challenges like nothing else. Then you can place the meat in the cauldron and
start cooking.

Rule 3.
The FIRST water needs to be drained! The conviction of some housewives that
that removing scale with a slotted spoon will completely solve all problems - not quite
Right.
It is better to drain the first water after cooking meat, because along with it
All excess fat and other unwanted components will be removed.
Moreover, the appearance of such jellied meat will be much more attractive, noticeably
its calorie content will decrease, and the smell will become much more pleasant. IN
Ideally, you can drain the second water, then the jelly will be clean and transparent,
like a baby's tear.
After draining the broth, you need to rinse the contents of the cauldron under running water,
which will remove the little stuck-on bits of coagulated protein. After that
You can put the meat back for final cooking. Amount of water
should be about 2 centimeters above the meat level. If quantity
If there is more water, it will not boil away as expected. Hence,
the jelly may not freeze. If there is less water, then during the cooking process
it will be necessary to add it from the kettle, which is also not very favorable
will affect the final result.

It is also necessary to take into account that in order for the jellied meat to turn out transparent,
Do not allow the contents of the cauldron to boil. Cook the jelly
need to be on low heat, about 6 hours, and then the result will exceed
all expectations.

Rule 4.
Spices and seasonings also have their turn.
After 5 hours have passed since the start of cooking, you can add
whole onion and carrot. If you do this earlier, then all the “delights” will come from
adding these ingredients will evaporate along with the boiled water.

Salt should also be added to the jellied meat after 4-5 hours, because in the process
boiling water, the broth becomes more concentrated, and there is
there is a possibility of simply over-salting the dish.

It is better to add allspice, bay leaf and other spices to taste minutes
thirty before the end of cooking, then the bouquet of aromas will win the hearts of even
the most scrupulous critics.

Rule 5.
How long does it take to cook jellied meat?
- jellied pork (pork legs, knuckles) 5-6 hours;
- chicken jellied meat 3-4 hours;
- beef jellied meat 7-8 hours.

But it’s best to cook jellied meat from assorted meats, then it will turn out
more tasty and rich.

Rule 6.
The bones are removed by hand, not with a meat grinder.
After the jelly has finished cooking, it is necessary to remove the meat from
pots. The easiest way to do this is with a slotted spoon. The broth needs to be strained
through a colander, or better yet through a clean cloth, removing the onion, carrot,
peppercorns and bay leaf.

The slightly cooled meat must be carefully sorted with your hands, separating it
from the bones (you can help yourself with a small knife).
It is better to cut meat by hand rather than using a meat grinder, as this will
guarantee that even the smallest bones, which are very easy to
break teeth, will not end up on the plate of any of the guests.
It is better not to throw away the skins and cartilage, because they will give the jellied meat strength.
You can put greens on the bottom of the plate in which the jellied meat will freeze.
or cut out various figures from carrots - it will be wonderful
decoration for such an interesting dish. After this, spreading the meat mass into
prepared container, you can fill it with broth.

Rule 7.
The right temperature is the key to success. Best place for
It’s not the window sill or even the cold balcony that allows the jellied meat to harden.
The most “correct” temperature for jelly is on the middle shelf
refrigerator.
After all, if the jellied meat is not cold enough, it will not harden, but if,
on the contrary, if it freezes, it will lose all its wonderful taste
quality. This culinary masterpiece will harden within 5-6 hours.

Rule 8.
If the jelly has not frozen (Jellied meat with gelatin)
If the jellied meat has not frozen, there is no need to worry. The dish can be easily saved
pouring it back into a clean pan and boiling for a few minutes. Further
It is necessary to dilute gelatin in a separate container according to the instructions on
packaging (dosage should be seen there). Pour the gelatin into the jellied meat and
mix well and pour into plates. After this procedure the jelly
It will harden for sure, there is no doubt about it.

Jellied meat recipe

To prepare delicious jellied meat you will need the following products:
pork knuckle weighing about a kilogram;
0.5 kg pork;
one onion;
2-3 bay leaves;
5-6 peas of allspice;
2-4 cloves of garlic;
2.5 liters of water;
salt.
Preparation of jellied meat:
1. Prepare the meat: rinse and add water, soak for a couple of hours.
After this, clean the shank well and cut it into two parts.
2. Pour cold water into the pan and place all the meat in it.
3. After boiling, drain the first broth and add 2.5 liters to the meat
cold water.
4. Bring to a boil and reduce heat as much as possible (so that the broth is barely
was boiling). Cook the jellied meat for 5 hours.
5. Next, add onion, pepper, salt and bay to the broth
sheet. Let simmer for another hour.
6. Remove the meat from the pan, and put the meat crushed with a knife blade into the broth.
garlic.
7. Divide the meat into small pieces. Strain the broth through a fine sieve
or a clean cloth.
8. Place meat in jellied meat molds and fill with broth. Let it harden
(preferably in the refrigerator on the middle shelf).
9. Serve the jelly, first garnished with herbs, with mustard or
horseradish.

Quick tips for preparing jellied meat

Based on the foregoing, we can formulate several main
tips that will help you cook correctly, and most importantly deliciously
jelly.
1. The meat must be fresh.
2. To make the jellied meat freeze better, it is better to use pork knuckle or
animal legs.
3. In order for the jelly to taste good, the meat must first be
soak in cold water.
4. It is better to drain the first broth.
5. Spices and seasonings should be added shortly before the end of cooking.
jellied meat to preserve their flavor.
6. Meat bones must be carefully selected by hand.
7. Jellied meat should freeze at the right temperature - medium
refrigerator shelf.
8. If the jellied meat has not frozen, you can simply add gelatin, first
boiling the jelly.
9. Do not add too much water, as the jellied meat may not
freeze. Too little water is also not a good option.
10. You need to salt the jellied meat at the end of cooking so as not to oversalt the dish.

That's all, the jelly is ready, and there is nothing super complicated. All you need is
carefully select the meat, and pay careful attention to its cooking, and then
jellied meat is doomed to success!

Many housewives have their own proven recipes for holiday dishes. But there are several classic dishes that are usually prepared for holidays and other special days. Among them is jellied meat. It is prepared on the basis of various meats, with or without the addition of gelatin. In short, many families have their own recipes for preparing such a tasty and very healthy dish. With all this, even experienced housewives sometimes have failures. So, if the jellied meat has not frozen, how to add gelatin to such a dish?

If the jellied meat is in no hurry to harden after cooking or does not harden completely, it means that it contains not enough gelling agent. This may be due to the use of insufficiently suitable meat or an accidental violation of the technology proposed in the recipe. However, in such a situation there is no need to despair. There are several ways to cope with the problem of jellied meat not freezing.

How to properly add gelatin to jellied meat that has not frozen in the cold?

To get the desired effect, you should first prepare a bag of gelatin. Pour its contents into a glass jar or glass, fill with warm water, following the instructions on the package. Usually, for twenty grams of gelatin, a couple of glasses of liquid (ordinary water or broth) is enough.
Leave the gelatin mixture to swell. This may take half an hour or even a little more.

If you use instant gelatin, it is quite possible to fill it with not barely warm, but rather hot water (but not boiling water).

Pour the unfrozen jellied meat out of the mold into a saucepan, put it on the fire and warm it up. Mix well. Drain the liquid into a separate container, then strain it through cheesecloth.

Heat the already swollen gelatin in a water bath until dissolved, stir and strain through a strainer. Please note that under no circumstances should it boil. Combine the gelatin mixture with hot broth (again, not boiling water), add salt and pepper if necessary.

Place the meat in molds, pour in the prepared broth with gelatin. Send the jellied meat to a fairly cool place until it hardens completely.

What else to do if the jellied meat is not frozen?

Quite often, jellied meat does not want to harden when the meat has not been cooked for an insufficient amount of time. So, if you have time, you can go to the store and buy some chicken parts, which, when cooked for a long time, can produce excellent jelly. These include legs, wings or necks. In addition, the so-called “soup set” would be a good choice. Pork legs will also give excellent results.

Boil the purchased meat in a small amount of liquid for a sufficient time - at least three hours. Keep the broth on low heat so that the liquid in the pan does not boil, but only sways a little. Don't forget to pepper and add salt.
Separate the meat from the bones, and strain the resulting broth through cheesecloth.

Pour the failed jellied meat into a saucepan, put it on the fire and heat until you get a broth. Then pour the resulting mass into another container, cool slightly and strain.

Combine all the prepared meat (both previously prepared and new), as well as both broths. Place the meat in the molds and pour in the broth. Place the jellied meat in the refrigerator or other cool place.

In the event that you left some broth after preparing the previous jellied meat, it is quite possible to boil a new batch of meat directly in it. The result is a particularly strong broth that is sure to set.

In order for jellied meat to be successful and very tasty, there are several secrets.

To prepare such a dish, you should use only the parts of the carcass intended for it, which are called failure. Wonderful jelly can be created from pork or beef legs, chicken feet (namely paws, not drumsticks), as well as chicken heads.

If first-class meat is used to cook jellied meat, it should be used only in a minimal amount, because it cannot harden on its own.

In order for the broth to be saturated with a sufficient amount of gelling substances, you need to cook the jellied meat in a small amount of broth so that the liquid only slightly covers the contents of the pan.

It is also extremely important to cook the meat for at least four to five hours. The chicken can be cooked a little less - about three hours. At the same time, it is better not to add liquid (water) to the jellied meat being prepared during this time, so the fire under the pan should be really minimal. After about two hours of cooking, add salt to the broth.

Once the meat is well cooked, it will separate from the bone. Meat products should be removed from the broth, and the bones should be put back into the saucepan. It is at this stage of preparation that you should add carrots and onions, as well as pepper, to the future jellied meat. Boil the bones for another couple of hours. Be sure to strain the prepared broth.

In order to assess the readiness of jellied meat and its ability to harden, you need to perform a very simple test: pour a little prepared broth into a saucer and put it in the refrigerator. If after fifteen minutes to half an hour the liquid becomes sticky, you can stop cooking. Housewives often realize that the jellied meat is ready already at the stage of extracting and chopping the meat: the flesh becomes so sticky that it sticks to your hands.

Even with experienced housewives, it sometimes happens that the jellied meat does not freeze. This happens because the cooking process is disrupted: either the proportion of water and meat has been changed, or the jellied meat was cooked from products that contain too little natural gluten. What to do if you have a full pot of failed aspic on your hands, and the holiday is already approaching?

How to prepare high-quality jellied meat?

To make the jellied meat tasty and freeze properly, you should take more bones, tails, hooves and legs. These can be pork or beef legs, ears and tails, or chicken legs - they have a large amount of gluten. Meat should make up a smaller part (or half) of the entire cooking set. A very tasty aspic is obtained if it contains beef and chicken, especially since chicken itself has a high percentage of gluten.

When preparing jellied meat, it is important to maintain the correct proportions.

When all the legs and tails have been cleaned, cut and placed in a pan, they should be filled with water just enough to barely cover the meat. After boiling, the heat is reduced and the pan is covered with a lid. This way the jellied meat is cooked for several hours. If more water has boiled away than you wanted, then under no circumstances add more - this is precisely the reason why the jellied meat will not harden!

Then you should check the jellied meat for readiness and gelling. To do this, pour 1 tablespoon of cooked jellied meat into a saucer and place it in the refrigerator for 20 minutes. Then take out the saucer and touch the jellied meat with your fingers - if the fingers become sticky and stick together, then the jellied meat is cooked correctly. It will freeze perfectly. If your fingers are not sticky, it is worth adding gelatin so that the jellied meat freezes for sure and does not spoil the festive table.

What to do if the jellied meat is not frozen?

If the jellied meat is already ready and has been in the refrigerator for several hours, but has not frozen, then this problem can also be corrected with gelatin. To do this, reheat the jellied meat again and drain all the liquid. Then dilute the gelatin and pour it into the jellied meat, and then pour it into the molds again and send it to harden in the refrigerator.

Gelatin will help fix a poorly prepared dish.

Gelatin is taken at the rate of 20 g per 1 liter of water. From this 1 liter of water (or failed jellied meat) you need to pour 250 ml, heat it until warm and pour in gelatin. Let it brew for 40 minutes. Gelatin should increase several times, so carefully look at the expiration date of the product. Stale gelatin does not have a jelly effect. Place the saucepan with the swollen gelatin in a water bath and, stirring, bring almost to a boil.

Important! Gelatin should not boil, otherwise it will completely lose its gelling properties.

After the water bath, strain the gelatin through cheesecloth and pour into the cooled jellied meat. Heat the jellied meat slightly, stirring thoroughly so that the gelatin spreads throughout the pan and dissolves. Then pour into molds and let cool to room temperature, then put in the refrigerator. Advice: do not cook more jellied meat than you can eat in 2-3 days. After the third day, the jellied meat begins to “leak,” which means that it is no longer fresh.