How to cook only turkey jellied meat?
Reading time - 3 minutes.
Turkey is a meat that is best suited for cooking medicated jellied meat for joint and bone diseases (see. comparison). Usually, meat is mixed for jellied meat, but not in this case - there is enough turkey to cook really tasty jellied meat, although lean beef or pork is allowed. The usual turkey set for jellied meat - wings, thighs, turkey legs are sold in almost every supermarket. Turkey jellied meat is a light product, but you can make it even easier if you boil it on lean meat and thicken it with agar.
Jellied meat is prepared according to the classical method, only the ratio of water and meat will change. Turkey is considered a dietary meat, there is not very much fat in it, therefore, in order for the jellied meat to freeze without adding gelatin, water is needed to a minimum - a whole pan with turkey pieces should be barely covered with water. Otherwise, the recipe is the same: the meat is poured with water and cooked on the quietest heat for 3 hours with salt and spices, then cooled and disassembled. The boiled meat is laid in the molds, the broth is poured and exposed to the cold. A good turkey jelly will harden in 2-3 hours. Read more, how and how much to cook turkey jellied meat.
Last update Author / Editor - Lydia Ivanova
How much to cook / Tips / How to cook only turkey jellied meat?