If the jelly has become cloudy
Reading time - 3 minutes.
Sometimes it happens that in the midst of everyday affairs there is no time to deal with jellied meat - it is cooked for itself and cooked. Even the foam, which is often the cause of turbidity, has no time to remove. Moreover, if the jellied meat is cooked in a pressure cooker, then there is simply no physical opportunity to take care of the transparency of the jellied meat. Options for making the jelly transparent:
Option 1 - if the jelly is not very cloudy. Strain through several layers of cheesecloth.
Option 2 - if the jelly is completely cloudy. Place the meat. Grate the carrots, beat 2 chicken egg whites with a fork and mix with the carrots, pour into the boiled jellied meat and keep for 5 minutes. Then strain into another pan through a paper napkin. Sometimes you have to repeat the procedure.
All regulations boiling jellied meat.
Last update Author / Editor - Lydia Ivanova
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