Why does the jelly not freeze? What to do if the jelly is not frozen - how to save the holiday menu.

The New Year's table should be plentiful, because, as the people wisely remark: how you meet the New Year, so you will spend it. Of course, it is important that we all are full, satisfied with the contents of the refrigerator and the abundance of the family menu. So let's catch...

The New Year's table should be plentiful, because, as the people wisely remark: how you meet the New Year, so you will spend it. Of course, it is important that we all are full, satisfied with the contents of the refrigerator and the abundance of the family menu. Therefore, we will catch 2015, as they say, “on live bait” - on a table bursting with delicious dishes. And the “highlight of the program”, of course, will be jelly, which is a whole science to cook. And how to be "uneducated" in this matter, what to do if the jelly has not frozen?! First of all, do not be afraid to experiment and always have a backup plan, but better 3, and now you will get to know them.

• Ode to jelly
• Varieties of the dish
• Useful properties of aspic
• The jelly did not freeze - reasons
• 3 options for solving the problem
• Gelatin is the best friend of housewives
• Dish upgrade
• Dish readiness test

Ode to jelly

This dish was born by chance. In ancient times, there were no refrigerators, so people cooked food for the future only when the temperature was comfortable for storing ready-made meals. One of the then keepers of the hearth was not a very good housewife, so not only did she digest the broth, as a result of which the family could not finish it, she also left the pot right above the fire - on the street, where there was a minus temperature.

Waking up in the morning, the unfortunate hostess was going to cook breakfast and then she saw that the broth had changed - it froze and became more attractive in appearance. The woman tried the jelly, which turned out to be delicious, and suggested a new dish to the family. And so the jelly was “born”, like many other brilliant things - because of laziness, one might say. So we should mentally thank the young lady from the distant past for such a delicious discovery, without which not a single holiday can do now.

Varieties of the dish

Many people think that jelly is a national dish. Others argue that this dish is an exquisite food that came to us from France. Who is right? You will be surprised, but both sides.

That's why the jelly got the title of a folk dish. In the days of serfdom, the landowners had to feed their "collective" with something. Since meat dishes were previously held in high esteem, but there were no refrigerators, the rich were forced to share with their serfs what was left after eating. In order to make a homogeneous mass from the leftovers, and none of the unwitting ones fought for the best piece, the cooks grinded the meat left after the hosts' meal, put the mixture in a vat, boiled and let this stew cool down. It turned out to be jelly. In appearance, of course, it was not as attractive as modern jelly, but it tasted very much even nothing. In addition, the meat dish perfectly satiated, and for the serfs, the strength is the main asset, as you understand.

And now about the option of exquisite jelly. It was brought to us by French chefs in an era when everything foreign was fashionable in Russia. In France, jelly was prepared mainly from game, special spices were added to the dish.

There is still such a variety of jelly as aspic, which was "born" in tsarist times. Meanwhile, at first this dish was exclusively fish. But due to the shortage of fish in the distant past and its incredible high cost, the people decided to change the aspic, so instead of fish they began to put chicken, pork and beef meat in the dish.

Useful properties of aspic

In some cases, doctors prescribe their patients to include jellied meat in the menu. Why? After all, in fact, the dish is heavy, fatty. It's all about the composition, the broth is replete with gelatin, which is so necessary for a person to strengthen and splice bones. Therefore, doctors, however, advise patients with fractures to lean on jelly. The more jelly is eaten, the faster the probability of discarding crutches and returning to a full life. But not only this is useful aspic.

Meet the full list of the miraculous possibilities of jelly:

• increased immunity;
• strengthening the work of the nervous system;
• slowing down the aging process;
• improvement of the digestive system;
• fighting depression;
• elimination of manifestations of fatigue.

It's important to know! Women should certainly include aspic in their diet, because it is literally an elixir of beauty. The vitamins contained in it help to improve the skin and activate the metabolism, and collagen actively fights aging.

Video recipe for cooking jelly

The jelly did not freeze - reasons

It's time to move on to the most crucial moment - finding out the reasons why the jelly did not freeze, because 2015 is just around the corner, which means that you need to start thinking through the New Year's menu and look for sidings so that the dish is both beautiful and tasty, isn't it? ?!

So, you have cooked the jelly, put the yummy on trays or plates, moved it to the refrigerator and are proud of your feat. But, getting up in the morning, you find that the aspic has not frozen, it has become a little thicker, but that's all. Tragedy? Yes, if you don't know what to do. And to know this, you need to determine the reasons. These include:

Discussing the reasons in more detail when the deed is already done is a waste of time. The past cannot be returned, you need to somehow correct the situation, because 2015 is on the nose, soon you will sit down at the table. So, what to do if the jelly is not frozen?

3 options for solving the problem

If the dish failed, this does not mean at all that you need to throw it away and start crying. The product is quite edible, and correcting errors is a matter of technology.

Gelatin is the best friend of housewives

The fastest and most effective way to remedy the situation is to add to the aspic what it lacks - gelatin. So, a step-by-step instruction for “saving” jelly with gelatin:

It's important to know! Do not overdo it with gelatin, otherwise the jelly will turn into gum. Wise housewives recommend taking 20% ​​of the amount indicated on the package, this will be enough for the aspic to freeze.

Dish upgrade

Some housewives say that real jelly should not contain store-bought gelatin. The question is debatable, since the finished gelatin in its composition is no different from the “brother” formed in the broth. But it is better not to argue with true mistresses, therefore it is proposed to consider how to upgrade a failed aspic.

First, buy what was missing in the dish - pork legs, ears, beef tails. It is from these parts that gelatin is released.

Secondly, move the contents of the plates to the pan, heat. Strain the broth and imagine that it is water for a new jellied meat. Cook everything as usual, and at the end add the meat from the first version to what was cooked. Thus, you will get a double-strength broth with increased "meatiness", which means that the jelly after the upgrade will not only be well-frozen, but also wonderful in taste.

The easiest way to fix cold

For those who are never too lazy, there is the easiest way to correct mistakes - to cook soup from jelly, which, after a plentiful feast, will become a real lifesaver in the menu of people who overeat on the eve of all sorts of goodies.

Dish readiness test

As they say, it is better to measure 100 times and only then start cutting. Same with cold. In order not to be upset that the dish is spoiled, and not to waste time correcting mistakes, check the “tendency” of the broth to solidify. So, how to test for the readiness of the liquid to solidify:

Now you know what to do if the jelly is not frozen, then the family New Year's dinner will be perfect.

What to do if the jelly does not freeze? Many housewives face this problem in their kitchen. Let's figure out how to cook aspic correctly and what to do if it has not frozen.

General rules for the preparation of jelly

Aspic is prepared in two ways: with and without gelatin.

What do you need to cook jelly without gelatin? The main ones are products with a high content of natural gluten - these are chicken legs, beef or pork legs, tails, ears, heads. A more delicious jelly will come from a combination of various meats.

Example: to make the broth sticky, you can add chicken legs, pork leg and ears, and for the meat component, a piece of lean beef meat.

Clean all cooked products from dirt and rinse well, put in a saucepan of the appropriate volume and pour cold water (at the rate of 1.5 - 2 liters per 1 kg of meat). Then quickly bring to a boil. After the appearance of foam, remove it, reduce the fire to a minimum. And now, at a very low boil, cook jelly with a closed one for several hours.

It should be noted that during direct cooking, liquid cannot be added.

You can add onions or shallots, carrots, celery, parsley root. Vegetables should be thoroughly washed and chopped, but not peeled. They will be used only to improve the quality characteristics of the dish, the skin of vegetables will give the finished jelly a light transparent golden color.

You can also clean the vegetables, cut them (if you wish, you can even figuratively), put them in a dish dish with a certain pattern, and then pour the broth with meat. Thanks to this, the author's serving of this famous dish will turn out.

Jelly recipe without gelatin

Products:

• 1 kg of meat (chicken feet, pork feet, ears, lean beef meat);
• 1 carrot;
• 1 parsley root;
• 1 head of onion;
• 2 liters of water;
• 1 bay leaf;
• 7 - 9 black peppercorns;
• salt, ground pepper to taste;

Cooking:

We put all the meat in a saucepan and pour cold water, bring to a boil, remove the foam and reduce the heat. Cook over low heat for about five hours. An hour before the end of cooking, add salt, seasonings and washed and chopped vegetables.

Strain the broth through a fine sieve or cheesecloth. We separate the meat from the bones and cut into small pieces, put in the broth, bring to a boil and simmer for 30-45 minutes.

Readiness can be checked by the stickiness of the broth. Pour a little broth into a shallow dish, let it cool, dip two fingers into the broth and rub them together, the fingers should stick.

Pour the resulting dish into molds and first let it cool a little (20 minutes), and then put it in the refrigerator to freeze until fully cooked.

Recipe for jelly with gelatin

Products:

• products from the previous recipe;
• 20 g of gelatin;
• 500 - 600 g of vegetables (cauliflower, carrots, beans, peas, parsley, cilantro);
• 0.5 l of water.

Cooking:

We cook meat products as in the first recipe. Gelatin is soaked in cold water (1 liter of water per 20 g of gelatin) and left to swell for 30-40 minutes, then dissolved in hot water or heated, but do not bring to a boil. Boiled gelatin loses its main properties.

Boil vegetables, peel and cut into even plates. We take out the meat and filter the broth, add the prepared gelatin to the hot transparent broth.

We put vegetables and meat in layers in a bowl or form, on the bottom layer figuratively chopped pieces of vegetables and leaves or small sprigs of greens. Pour in the broth and leave to set in a cold place.

The approximate hardening time of jelly in the refrigerator is an average of 2-5 hours. It depends on the size of the cooked dish. The larger the bowl of jelly, the longer it takes for it to set.

What to do if the jelly is still not frozen?

Possible reasons

• meat used for jellied meat does not contain enough cartilage;
• a large amount of water taken for cooking;
• insufficient cooking time;
• adding water during cooking.

If jelly is cooked without gelatin, then the most common reasons for poor freezing of jelly are non-observance of the proportions of the food tabs (a lot of water was taken) or a short cooking time. Then increase the cooking time so that the excess water boils away.

How to make jelly with gelatin

When preparing jelly with gelatin, the problem may lie in the improper preparation of gelatin, you may have brought it to a boil during the preparation. Then you can save the failed dish by replacing the jelly mass.

To do this, drain the broth, and leave the meat component in the form, properly prepare the gelatin:

1. pour 20 g of gelatin into 1 liter of cool water, let it brew until it increases in volume;
2. mix with hot water or heat while stirring. In no case do not bring to a boil;
3. strain gelatin through cheesecloth;
4. heat the rest of the failed jelly, mix with gelatin until it dissolves completely;
5. leave to cool and then put in the cold until completely solidified.
6. let it freeze in the cold.

Another classic recipe with dried herbs "Beef jelly with vegetables"

Products:

• 1 kg of meat (beef legs, meat with films, cartilage and tendons);
• 2 medium carrots;
• 2 medium onions;
• salt, pepper to taste;
• 1 tbsp. a spoonful of chopped dry grass (raspberry, wild rose, chamomile leaves).

Preparation of jelly with gelatin

Chop the processed beef legs. Cut cartilage, membranes and tendons as small as possible. Then pour the meat with cold water (2 liters of water per 1 kg of meat), quickly bring to a boil and, without removing the foam and fat, cook for about 5-7 minutes. Infuse for about an hour without heating, under the lid. Bring to a boil again, add seasonings and spices, coarsely chopped onions and carrots. Leave for about 1 hour.

So repeat until (method of pulsating heating) until the meat begins to easily separate from the bones.

Pass the finished meat products through a meat grinder and pour strained broth, keep in the cold until a jelly forms.

Video how to cook jelly

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Kholodets, or as it has been called “jelly” since ancient times, can be called almost a national dish. Almost all festive tables in Russia have this dish. And, really, what is a holiday without jelly?

In many families, there is a whole ritual for preparing this dish. Children especially love it. This unforgettable aroma of boiled meat, bay leaf, allspice, carrots and onions, garlic. What flavor is this?! It is almost impossible to resist him. All family members are often involved in the cooking process. This not only brings them together, but also allows them to exchange such invaluable experience. Allows the younger generation to learn the secrets of cooking that have been accumulated over years of practice.

The composition of the jelly includes pork and / or beef, pork legs, ears and tails, pig heads, chicken legs and their meat. There are quite a few options for cooking jelly, and there are quite a few recipes for this dish. Each hostess herself decides what to cook from, and what ingredients are available. In essence, jelly is nothing more than a frozen broth with the addition of boiled vegetables and meat. But what to do if the jelly is not frozen?

First of all, don't despair. This matter is quite fixable. However, first of all, it is worth understanding the reasons for your culinary failure. Basically, there are only two of them. One of them is a violation of the proportion of water and meat. To properly cook aspic, it is necessary that the water slightly covers the meat. After boiling, the gas is reduced, and the pan is covered with a lid. If more water has boiled away than planned, then do not add more liquid. Otherwise, the jelly will not freeze at all. The second reason is that the jelly did not finish cooking. The more it cooks, the tastier it becomes. In addition, the concentration of fat and substances that allow it to thicken becomes greater in the broth. Checking the jelly for readiness is very simple. You need to take some liquid and pour it into a plate. After keeping it for 20 minutes in the refrigerator, it will become clear whether the dish is ready or not.

If the jelly is poured into cups, has cooled down for a long time, but still does not freeze, this is also not a reason for despair. Of course, it is possible to cook a new one, but it is always a pity for spoiled products. Therefore, it is necessary to drain the liquid, back into the pan and put it on to cook. After boiling the jellied meat for several hours over low heat, pour it into cups again. Of course, the probability that it will not freeze again remains. This can happen if the products used in its preparation contain a small amount of gluten. That is why it is best to put less meat in aspic, but more bones, tails, hooves and legs. For greater confidence in their culinary abilities, gelatin is often added to the jelly. An excellent tool for experienced housewives not to lose face. Gelatin must be poured with warm water. After infusing for 40 minutes, it should increase several times. Next, it is heated over very low heat or a water bath, stirring continuously. The main thing is that it does not boil, otherwise there will be no use from it. After a water bath, the gelatin is filtered and poured into a slightly cooled jelly. After mixing well, pour it into cups. When the liquid reaches room temperature, the jelly can be put in the refrigerator for final solidification.

In addition, it is worth saying that it is not advisable to cook a lot of jelly. Standing in the refrigerator for several days, it loses not only its taste, but also its attractiveness.

Thus, a way out can be found in almost any difficult situation. A little patience, and a wonderful dish is reanimated again. Enjoy your meal!

What winter holiday is complete without jelly? He is loved by both children and adults. The very process of cooking jelly, then disassembling the meat, often with the whole family, is already a folk tradition. Aspic is boiled from pork meat, beef, chicken, legs, pork heads are put in it, all this so that later they do not suffer from the question - the jelly has not frozen, what should I do? After all, the most important thing in jelly is that it takes on a dense texture, otherwise it will no longer be jelly, but soup.

To be precise, jelly is a frozen broth with meat. There are many variations of this dish, it can be cooked from one type of meat, it can be cooked from several, it can be made in layers and beautifully decorated with whatever you like. The most important thing is to put all the necessary ingredients so that you don’t suffer later - the jelly is not frozen, what should I do ?!

For solidification, someone puts pork legs or heads in the dish, and someone simply adds gelatin.

Aspic is good from any meat, the main thing is that it is cooked with soul. For a more delicate texture and taste, jelly is boiled from a rooster with the addition of chicken feet, which help the dish to harden. Transparent beautiful jelly is obtained from beef. Pork gives cloudiness to the dish, but if you put onions in the broth during cooking, and then remove the fat so that it does not turn out to be a dense fatty film on top, then such a jellied meat can also be quite beautiful and transparent. Pretty tasty combinations of chicken, pork and turkey, or beef and chicken. Each housewife knows the preferences of her family and focuses on their tastes when choosing meat for

Here are all the necessary ingredients selected, prepared and in a saucepan on the stove, our delicious dish quietly and peacefully gurgles slightly, spreading an unbearably delicious aroma throughout the house. This always creates an anticipation of the holiday among the household and the hostess, pouring the finished dish into trays or plates, thinks of only one thing: what if the jelly is not frozen - what to do ?! On this occasion, you should not panic so much, if all the proportions of the meat are observed correctly, it will definitely harden.

In order to check its stickiness and ability to harden, you can try the broth on your fingers at the end of cooking - if it sticks, it will definitely harden! If you still have doubts, you can pour a little slurry into a plate and put it on the balcony or in the refrigerator. If after 15 minutes the jelly has not frozen - what to do then? First you need to leave it still to cook and after some time repeat the test for solidification again. If it still does not freeze, it is necessary to soak and add gelatin. After that, let the broth boil again so that it does not quickly deteriorate. For those who categorically do not like gelatin, you can put chicken legs or turkey wings in a saucepan and cook.

But that's not all the problems associated with cooking jellied meat. Very often, the hostess is faced with the following question: what to do if you oversalted the jelly? The most important thing - in no case do not add water to it! It can completely ruin the whole taste. There are other ways to correct this annoying misunderstanding. The surest way to save the taste of jelly is to take some rice, tie it in a linen or gauze bag and dip it into the broth. The rice will draw out the excess salt from the dish. You can also lower it into the broth, and then, when it absorbs excess salt, remove it with a slotted spoon.

Boiled aspic can be beautifully decorated. Pour a little broth into a plate or tray first and refrigerate. Then, when it hardens, beautifully spread boiled vegetables, pieces of meat, herbs on this layer, then again pour broth to the top. On the table, it will look very beautiful and appetizing. It is necessary to cook jellied meat based on the number of people so that it does not stand in the refrigerator for a long time. Some housewives ask: how long can jelly be stored? More than 3 days, perhaps, is not worth it, because it will begin to deteriorate and lose its attractive appearance. In addition, the dish will gradually become less tasty and fragrant.

Many housewives have their own proven recipes for holiday dishes. But there are several classic dishes that are usually prepared for holidays and other special days. Among them is jelly. It is prepared on the basis of different meats, with or without the addition of gelatin. In a word, many families have their own recipes for preparing such a delicious and very healthy dish. With all this, even experienced housewives sometimes fail. So, if the jelly has not frozen, how to add gelatin to such a dish?

If after cooking the jelly is not in a hurry to solidify at all or does not completely solidify, it means that there is not enough gelling substance in its composition. Perhaps this is due to the use of insufficiently suitable meat or an accidental violation of the technology proposed in the recipe. However, in such a situation, there is no need to despair. There are several ways to deal with the problem of non-hardening jelly.

How to add gelatin to jelly that has not frozen in the cold?

To get the desired effect, you should first prepare a bag of gelatin. Pour its contents into a glass jar or into a glass, fill with warm water, following the instructions on the package. Usually, twenty grams of gelatin is enough for a couple of glasses of liquid (ordinary water or broth).
Leave the gelatin mixture to swell. This may take half an hour or even a little more.

If you use instant gelatin, it is quite possible to fill it with not barely warm, but rather hot water (but not boiling water).

Unfrozen aspic pour out of the mold into a saucepan, send to the fire and warm. Mix well. Drain the liquid into a separate container, then strain it through cheesecloth.

Heat the already swollen gelatin in a water bath until dissolved, mix and strain through a strainer. Please note that it should not boil in any case. Combine the gelatin blank with hot broth (again - not boiling water), add salt and pepper if necessary.

Arrange the meat in molds, pour the prepared broth with gelatin. Send the jelly to a fairly cool place until completely solidified.

What else to do if the jelly is not frozen?

Quite often, the jelly does not want to freeze in any way when the meat was cooked for an insufficient amount of time. So, if you have leisure, you can go to the store and buy some chicken parts there, which, when cooked for a long time, can make excellent jelly. These include paws, wings or necks. In addition, the so-called "soup set" would be a good choice. Pork legs will also give an excellent result.

Boil the purchased meat in a small amount of liquid for a sufficient time - at least three hours. Keep the broth on a low heat so that the liquid in the pan does not boil, but only sways a little. Do not forget to pepper and salt.
Separate the meat from the bones, and strain the resulting broth through cheesecloth.

Dump the failed aspic into a saucepan, send to the fire and heat until the broth is obtained. Then pour the resulting mass into another container, cool slightly and strain.

Combine all prepared meat (both previously prepared and new), as well as both broths. Arrange the meat in molds and pour the broth. Send the jelly to the refrigerator or other cool place.

In the event that you left a little broth after preparing the previous jellied meat, it is quite possible to boil a new batch of meat directly in it. The result is a particularly strong broth that should definitely harden.

In order for the jelly to be successful and very tasty - a few secrets.

To prepare such a dish, it is worth using only the parts of the carcasses intended for it, which bear the name of the failure. A wonderful jelly can be created from pork or beef legs, chicken paws (namely paws, not drumsticks), as well as chicken heads.

In the event that first-class meat is used for cooking jellied meat, it should be used only in a minimal amount, because it cannot harden by itself.

In order for the broth to be saturated with a sufficient amount of gelling substances, you need to boil the meat for jelly in a small amount of broth so that the liquid only slightly covers the contents of the saucepan.

It is also extremely important to cook the meat for at least four to five hours. Chicken can be cooked a little less - about three hours. At the same time, all this time it is better not to add liquid (water) to the prepared jelly, so the fire under the pan should be really minimal. After about two hours of cooking, it is worth salting the broth.

After the meat is well cooked, it will separate from the bone on its own. Meat products should be removed from the broth, and the bones should be lowered back into the saucepan. Just at this stage of cooking, it is worth putting carrots with onions, as well as peppers, into the future jellied meat. Boil the bones for a couple more hours. Be sure to strain the prepared broth.

In order to assess the readiness of the jelly and its ability to solidify, you need to conduct a very simple test: pour a little ready-made broth into a saucer and send it to the refrigerator. If after fifteen minutes - half an hour the liquid becomes sticky, cooking can be finished. Often, housewives understand that the jelly is ready, already at the stage of extracting and chopping meat: the pulp becomes so sticky that it sticks to your hands.