If the jelly is thick, can you add water?
When boiling jellied meat it may turn out that there is very little water left. This is possible if the ratio of meat to water was initially incorrect, and there is too much meat. In this case, the finished jellied meat will turn out to be very tough and dense. Ideally, there should be a small layer of meat and a layer of solidified jelly broth with a delicate texture, so you should not take more meat than the recipe says.
It is also possible that a lot of water boiled away during cooking. To prevent this from happening, you should not allow the broth to boil violently. The fire should be reduced to a minimum immediately after boiling, the pan should be covered with a lid.
In these cases, you can add water to the jellied meat during the cooking process. This will not harm its solidification, as the remaining broth is saturated with gelling agents. It is better to top up not cold, but hot water, so as not to disturb the cooking temperature.
Last update Author / Editor - Lydia Ivanova
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