Typical mistakes in preparing jellied meat

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Have you ever expected your jellied meat to be firm and transparent, but instead you got a jelly-like soup? This is a classic case when details play a key role in cooking. Making jellied meat is an art, but a few simple mistakes can ruin it.

The first of these is choosing the wrong meat. Not every part of the animal has enough natural gelatin for the broth to set. Pork legs, tails, knees, or chicken feet are best suited. These parts give the jellied meat the right texture without the need for additional gelatin.

Another common mistake is cooking it too short. In order for the broth to get all the necessary collagen, it must simmer on low heat for at least 6–8 hours. The time may seem long, but that is where the flavor lies.

It is also important not to add water during cooking. This changes the concentration of the broth and can affect the solidification. If the water evaporates, it is better to reduce the heat than to add more liquid.

To make the jellied meat transparent, do not forget to carefully remove the foam. Even the smallest remnants will make the broth cloudy. For additional transparency, the broth can be strained through cheesecloth.

And do not rush to cool it. If you pour hot broth into molds, it may not solidify properly. Let it cool a little before putting it in the refrigerator.