How to cook jelly to be transparent, fragrant and frozen

0

If you like a transparent jelly and exclusively white fillet meat, then do not think. A good hostess knows that in order for the jelly to be transparent, fragrant and frozen even without gelatin, you need to follow the rules

details

It is better to cook the jelly with two types of meat. Traditionally, they take homemade chicken and pork “leg”. This choice is due to the fact that veins, skin and bones give a good naval. Collagen is a special type of dense protein that is part of cartilage, tendons and connective tissues. It is considered the main part of the jelly. It turns into gelatin and the dish solidifies. Do not forget that the jelly is better salted than not to salt. After cooling the taste will be less sharp.