If the jellyfish is not frozen-what can I do?

What is a winter holiday without a cold? He is loved by both children and adults. The very process of cooking the cold, then disassembling meat, often the whole family, is already a folk tradition. The jellyfish is cooked from pork meat, beef, chicken, put in it legs, pig's head, paws of chicken, all this in order then to not be tormented by the question - the chill is not frozen, what to do? After all, the most important thing in a cold is that it takes a dense consistency, otherwise it will be no longer a cold, but a soup.

To be precise, the jellyfish is a frozen broth with meat. Variations of this dish is plentiful, it can be cooked from one kind of meat, it is possible from several, it is possible to make layers and beautifully decorate, to that that is pleasant. The most important thing is to put all the necessary ingredients, so that later it does not suffer - the jellyfish is not frozen, what should I do ?!

For pouring into a dish someone puts pork legs or heads, and someone simply adds gelatin.

The jellyfish is good from any meat, the main thing is that it is cooked with a soul. For a more tender consistency and taste, the jelly is cooked from the cock with the addition of chicken legs that help the dish to solidify. Transparent beautiful jelly comes from beef. Pork gives a turbidity to the dish, but if you put onion in the broth while cooking the onion, and then remove the fat so that it does not get on top of the dense fatty film, then such a jelly can also be quite beautiful and transparent. Pretty tasty combinations of chicken, pork and turkey, or beef with chicken. Each housewife knows the preferences of her family and is guided by their tastes when choosing meat for the preparation of a cold.

Here all the necessary ingredients are selected, prepared and in a saucepan on the stove quietly and peacefully gushes our delicious dish, spreading an unbearably delicious aroma throughout the house. This always creates a foretaste of the holiday for the household and the hostess, pouring the finished dish on trays or plates, thinks only of one thing: suddenly the cold is not frozen-what can I do ?! In this regard, do not panic so if all the proportions of meat are observed correctly, it will solidify necessarily.

In order to check its stickiness and ability to freeze, you can even at the end of cooking to try the broth on your fingers - if glued, it will just freeze! If there is any doubt, you can pour a little bit of liqueur into the plate and put it on the balcony or in the fridge. If after about 15 minutes the jellyfish is not frozen-what should I do then? First you need to leave it still brewed and after a while again repeat the sample to freeze. If it does not freeze, it is necessary to soak and add gelatin. After that, again, let the broth boil, so that it does not deteriorate quickly. For those who categorically do not like gelatin - you can put in a pan and cook chicken legs or wings of turkeys.

But this is not all the problems associated with cooking the holland. Very often the landlady is faced with such a question: what to do if the salted jelly is overcracked? The most important thing is not to add water to it! This can completely spoil all taste. There are other ways to correct this unfortunate misunderstanding. The surest way to save the taste of a cold is to take a little rice, tie it in a linen or gauze sack and put it in the broth. Rice pulls extra salt from the dish. You can whip the protein and put it in the broth, and then, when it absorbs excess salt, remove the noise.

The welded cold can be beautifully decorated. Pour in a plate or tray first a little broth and put it in the cold. Then, when it freezes, it's nice to lay out boiled vegetables, pieces of meat, greens on this layer, then pour it up with broth again. On the table it will look very nice and appetizing. Cook the jelly should be based on the number of people so that it does not stand in the refrigerator for a long time. Some landladies ask: how much can you store the chill? More than 3 days, perhaps, is not worth it, because it will start to deteriorate and lose its attractive appearance. In addition, the dish will gradually become less tasty and fragrant.