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What types of meat are not suitable for cooking jelly – Various
Although jelly can be cooked from many types of meat, some spoil its texture, color and taste, and also prevent it from solidifying.
We tell, referring to the material of the “RBK-Ukraine” resource, from which meat it is better not to cook jelly, so as not to spoil the dish.
What types of meat are not suitable for cooking jelly
- Meat without skin, cartilage and bones does not have collagen, because it is contained precisely in these parts. If you cook only chicken or turkey fillets, the dish will be watery and will not harden.
- Thin meat does not have veins in its texture, so the jelly simply does not harden, even if it is boiled for a very long time.
- Fatty meat. You should not use a product that contains a lot of lard. Its excessive amount affects the texture and taste of the jelly, it may not harden at all.
- Meat of old animals and poultry. Such a product will be too hard, its…
