If the jelly is not frozen

It happens that you seem to cook jellied meat according to the rules, but for some reason it does not freeze. Maybe the sellers sold old defrosted meat products, maybe there was not enough time to cook it properly, or maybe they just poured more water over the norm. What to do? Option 4:

1. Add gelatin - the fastest way, you just need to dilute it and stir it in a heated jellied meat. For 3 liters of warmed broth, stir a tablespoon of gelatin in a mug of broth, then pour into the broth and mix. Read, how much gelatin do you need.

2. Finish the jellied meat, put it in a saucepan, melt it and keep it on fire, boiling excess moisture from the water, and from the meat - all the juices into the broth. As a rule, the process takes 2-3 hours, in a pressure cooker half an hour. You can boil the broth separately - then you can be guided by the volume - for solidification, the broth should be boiled 1.5-2 times.
3. Another way is to drain only the broth and boil chicken legs or pork legs in it - they contain a lot of collagen, which will subsequently make the jellied meat solidify. Cook for at least an hour and a half.
4. Cook another dish based on jellied meat - for example, soup. Of course, this will require additional products, but the jellied meat will remain due to its strong concentration - you can freeze it for later.

And remember that jellied meat freezes only in the refrigerator.

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06 October 2018 Last update 06 October 2018 Author / Editor - Lydia Ivanova
How much to cook / Tips / If the jelly is not frozen