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We tell you what to do if the jellied meat becomes cloudy and how to correct the situation.
Jellied meat is a dish that almost every Ukrainian loves, but it takes quite a long time to prepare. That is why it becomes a pity if it turns out that the broth for the jellied meat has become cloudy – the dish cannot be served in this form.
How to quickly restore broth transparency – life hack
Not every housewife knows how to clear cloudy broth, even if it seems that it can only be poured out. To do this, there is an effective way to quickly resuscitate a dish. The technology is as follows:
- lay out the meat;
- grate carrots;
- beat 2 egg whites and combine with carrots;
- add to the boiling jellied meat;
- keep on the stove for 5 minutes.
At the end, all you have to do is strain the broth through cheesecloth, a sieve or paper napkin into another pan. Sometimes this procedure has to be done several times until you achieve absolute transparency of the jellied meat.
How to lighten broth with lemon – instructions
Another option for fixing jellied meat is to use natural lemon juice and the same egg whites. You need to put the broth on the fire, bring to a boil, strain through a sieve or cheesecloth. Then add the juice of 0.5 lemon, and after an hour – 2 beaten egg whites diluted with cold water. Place the pan on the stove again, turn the heat to low, and bring to a boil. Remove foam and curdled egg whites.
Helpful advice: to prevent the broth from becoming cloudy again, do not cover the pan with a lid during cooking.
How to prevent jellied meat from being cloudy from the start
If the jellied meat has become cloudy, then it is not difficult to correct this situation; however, it is better to immediately cook the jellied meat according to all the rules, without creating additional problems for yourself. Experienced housewives give tips on how to avoid cloudiness in the broth:
- buy only high-quality and fresh products;
- pre-soak the meat overnight in cold water;
- regularly remove foam with a slotted spoon;
- cook the broth only over low heat without a lid;
- strain the liquid through a sieve or cheesecloth.
It is also not recommended to stir the broth too often – regularly touching the ingredients, you will “raise” the foam and particles of fiber from the same meat. This causes the liquid in the pan to become cloudy.
