Do you dream of making a transparent, tear-like and very tasty aspic? We have a solution for you.
It's worth adding one single secret ingredient to the dish.
Culinary expert Yulia Arkhipova explained that this refers, in particular, to raw eggs.
According to the expert, it is worth adding eggs to the jellied meat at a certain point.
Take note
Arkhipova claims: "The eggs will take on all the turbidity of the aspic. As a result, the appetizer will turn out transparent and beautiful."
The expert emphasizes that the eggs should be added directly to the broth, after which they should be removed from the dish with a slotted spoon along with the foam.
In addition, it is extremely important to strain the aspic through cheesecloth before it hardens, and only then can you begin to pour it into molds.
If you don't have the opportunity to use eggs, you just need to add lemon juice to the dish. It will be enough to take half a lemon per pan of broth.
Earlier we talked about why you should add lemon to the water when boiling eggs .
Expert: Arkhipova Julia
