What to do if the jelly is hard
Reading time - 3 minutes.
This usually happens if you put a lot of artificial gelatin or agar-agar in the jellied meat. Gelatin loses its binding properties if the jellied meat is boiled over: put the jellied meat from the molds into a saucepan, melt over very low heat (so as not to burn!), And then boil. Then pour again into molds and cool.
If the jellied meat is hard because of the meat, then it should be boiled: boil for 1-2 hours, regularly trying the meat for tenderness.
The next option is used as a last resort, when a lot of collagen-containing parts (legs, shanks, etc.) have been put into the jellied meat: the broth along with the meat is heated, diluted with water and cooked for an hour. Most likely, you will need more spices and salt.
Last update Author / Editor - Lydia Ivanova
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