5 tips to make jello twice as tasty

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To make jellied meat really tasty and transparent, you need to know a few key nuances of its preparation. If you don't want to get a cloudy or insufficiently saturated jellied meat, these tips will come in handy.

1. Choosing meat and bones. Use pork legs, beef tails or drumsticks – they contain a lot of collagen, which helps create a thick and transparent base for jellied meat.
2. Long cooking. Cook the meat for at least 5-6 hours on low heat. The longer you cook, the richer the flavor will be. The water should only be simmering slightly to keep the broth clear.
3. Pre-soak the bones. Soak the bones in cold water for 2-3 hours before cooking. This will help get rid of any blood residue, which affects the clarity of the jellied meat.
4. Skimming. Be sure to skim the foam off the surface of the broth as it cooks. This will ensure a clean and clear jellied meat.
5. Add spices at the end. Add bay leaves, peppercorns, and garlic 30 minutes before the end of cooking to preserve the flavor and prevent the taste from becoming too bitter.