Is it possible to postpone the processing of jellied meat?
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If there is no way to make out the jelly after cooking, then you can postpone cooking until it cools completely. Even if the whole night has gone, the jellied meat will stand quietly and nothing bad will happen to it. It makes sense to leave the jellied meat overnight so that the broth has completely cooled down before being sent to the refrigerator the next day. In addition, this will help the broth to be satiated even better, and give the meat substances that will help the jellied meat to freeze.
You can cook meat products for jellied meat even a few days before spilling into trays. The main requirement is to expose it to the cold. Of course, the finished jellied meat will be slightly inferior in shelf life, but it will not lose in taste for sure. As a plus, you will be able to estimate in advance how much the jellied meat is frozen and whether it needs gelatin or agar-agar. You can also see the amount of fat on the surface of the broth and remove it if necessary.
Aspic, like most meat dishes, is classified as a product that spoils quickly. You can store the broth with the correct maintenance of a very low temperature. But do not put off sorting the jellied meat for a long time. In the cold, semi-finished jellied meat can stand from 5 to 7 days, no more. Before pouring into trays, the broth must be boiled, and the meat must be disassembled.
Last update Author / Editor - Lydia Ivanova
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