The filler is not frozen what to do. The jelly has not frozen: how to fix it? What to do if the jelly is badly frozen? The main reasons that the jelly did not freeze

Even the most experienced hostess at least once in her life, but faced with a situation where the jelly prepared by her, unfortunately, did not freeze, despite the fact that the dish was prepared according to her favorite recipe while maintaining all proportions and recommendations.

We eliminate the causes

To eliminate such a shortcoming, first of all, it is necessary to establish why this happened. Experienced chefs say that there are only two reasons, by and large, for which the aspic has not acquired its usual state. Most often, the dish does not freeze, because the proportional ratio of liquid and meat has been violated. The dish is guaranteed to be the right consistency if the water slightly covers the meat. To do this, immediately after the broth boils, reduce the gas, and cover the container tightly with a lid. Then the proportions will be perfect.

The second no less common reason is that the jelly was simply not cooked enough. Therefore, the composition did not produce such an amount of thickening substances that is necessary. It is easy to check the state in which the dish is already ready. You just need to pour a little jelly into a plate and put it in the refrigerator. After 20 minutes, check its condition. If frozen, you can remove the dish from the heat. If not, continue cooking.

Work on mistakes

So, the reason is established. Now it is necessary to carry out a series of measures to "resuscitate" the dish. In the event that the proportions of liquid and meat were violated, experienced chefs recommend correcting the situation by adding gelatin to the composition.

To do this, all the resulting jelly is poured into one container. Pour a bag of gelatin into a separate plate, pour it with warm water. Let it brew for 40 minutes. After that, gelatin, which must necessarily increase in size, is heated in a water bath, but do not allow it to boil. During the heating process, the component should be constantly stirred.

In the meantime, the unfrozen aspic is heated, and then strained gelatin is poured into it. Actively mix the ingredients and remove the dish from the heat. Pour into bowls, cool and place in the refrigerator. Now the dish is guaranteed to freeze.

In the event that the jellied meat was not corny cooked, you should simply bring it to the desired condition, and then check its readiness using the above test. As a rule, this will require an additional 2-3 hours of time. As in the previous method, all undercooked jelly should be drained into one common container and set to reach for the specified time.

In terms of taste and aroma, the “modified” jelly will absolutely not differ from the original version. These simple methods have already helped more than one hostess to save the treasured aspic.

As you can see, there is a way out of every situation. It is certainly a shame when a dish does not work out, especially if it is loved and crowned. But, as we see, everything is fixable. Even unhardened jelly can be brought to the desired consistency. Do not panic ahead of time.

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 cooking the previous jellied meat, it is quite possible to boil a new batch of meat right 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 are called failures. 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 jelly, 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 completed. 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.

What a New Year's table without jelly! It happens that something does not work out, and instead of strong jelly in the container, the same broth is still. What to do if the jelly does not freeze - we will consider in the article.

There are several reasons for this:

1. There is a lot of meat in the broth, but little bones and cartilage. The pulp does not contain those substances that cause the liquid to solidify. Therefore, jelly is cooked from bones, legs, heads, ears, lips, chicken paws and necks.
2. Much water. During cooking, water should only cover the contents, and the fire should be set to a minimum. Then there will be enough liquid until the end of cooking, and you don’t have to add water - you can overfill and spoil the dish.
3. Cooking time. Aspic must be cooked for at least 6 hours. Chicken offal require less time - 4 hours. This dish does not tolerate fuss and takes a long time to cook.
4. It took a little time to freeze. The broth needs at least 8 hours to solidify in jelly. Aspic does not freeze in the refrigerator on the lower shelves closer to the door. It is better to remove the container to the very top closer to the wall - the temperature there is consistently colder. To be sure, you can leave the jellied meat overnight.

How to make jelly freeze

If after the night the broth remains liquid - it does not matter. Products are not damaged and everything can be fixed.

1. Strain the broth from the meat into a saucepan, heat without boiling. Now you need gelatin. The package should contain instructions on how to calculate the amount of powder for the desired volume. If gelatin is instant, then immediately add to the broth. The usual one must be soaked in advance in a cold liquid until it swells, and then sent to the total mass. Use the same base, only chilled. Gelatin cannot be boiled, because its properties disappear from high temperature.
2. Add fresh bones and cartilage to the strained broth, about 1/3 of the previous volume, set to simmer over low heat for 2-3 hours. To keep the water from boiling away, keep a small fire. Adding new fluid is not recommended.
3. If there is no desire and time to mess around and redo it, then cook soup from the broth. The base is there, add only vegetables. Since the broth will be cloudy, it is better to cook an opaque soup, such as borscht or kharcho.

How to avoid this problem

Keep the proportions of water and meat. To get enough jelly, and it definitely froze, the water in the pan should only cover the base. Before boiling, keep the maximum fire, and after - the smallest. Do not top up with fresh water, even if there seems to be little liquid.

Pulp and fillet are not suitable for jelly. Only as a supplement. Navar comes only from bones and cartilage. By the way, you can also get enough meat from them. But if it is not enough, cook the meat until cooked and set aside. Then simply add to the container before solidification.

Will gelatin help?

A good dense jelly cannot be cooked in haste. Aspic does not freeze if cooked for less than 4-6 hours. A sure indicator of readiness will be meat fibers, which are easily separated from the bone when cooked.

If the time turned out to be less than necessary, then gelatin will save. You need to add it to the slightly cooled broth in portions so that hard lumps do not form. Such a jelly freezes in the cold. Do not add a lot of powder "for fidelity." The dish will have an unpleasant aftertaste and a rubbery consistency.

Whether to clean the jelly in the freezer

The freezer here is also not an assistant, except for 3-4 hours, no more. Previously, when there were no refrigerators, the jelly was sent to the canopy in the cold. But this needs to be monitored. If the jelly is frozen, then at room temperature it will not hold its shape and will begin to melt.

Failure can overtake even an experienced hostess. Kholodets is a delicate, measured business, every cook finds the perfect recipe with experience. In any case, the product can be converted and used for its intended purpose.

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

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.

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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 times 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 grind 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.

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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 jelly 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.

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Video recipe for cooking jelly

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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 you need to start thinking through the New Year's menu and look for alternate ways so that the dish is both beautiful and tasty, right?!

So, you cooked aspic, 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?

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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.

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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.

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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.

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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.

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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.

Kholodets can rightly be called the king of Russian cold appetizers. On any festive table, even among delicious salads and cuts, it will never be left without attention, especially considering the fact that not all housewives know how to make jelly. Despite the rather simple recipe, this dish is quite capricious, and many who try to cook it often face the same problem: after all the conditions of the recipe are met, the future masterpiece is put in the refrigerator, and the cook who is pleased with himself is in anticipation of the result, it suddenly turns out that the jelly is not frozen! What to do in such a situation? Leave everything as it is and come to terms with the fact that time and effort were spent in vain, or do you still make attempts to fix the unfrozen jelly?

Alternatively, you can use the resulting broth to make porridge. Buckwheat and pearl barley are successfully combined with such a base. If, in spite of everything, you still want to improve the failed dish and end up with exactly the jelly, then try to do the following:

1. Drain all the jelly into one saucepan, put on a slow fire and boil.
   
2. Place the gelatin in a bowl, cover with water and mix thoroughly. Make sure the water you use is boiled and not too cold. Leave the resulting mixture for an hour so that the gelatin swells.
   
3. Bring the water with gelatin to a boil, but not over an open fire, but in a water bath or in a microwave oven, then pour this liquid into a hot jellied meat and mix everything well.
   
4. Pour the jelly into containers, wait until it cools, and put it in the refrigerator.
   

In order not to constantly resort to "resuscitation" of jelly, you should know the reasons why the dish may not freeze. Take them into service, and perhaps your next experience in preparing this snack will be more successful. So, there are two main reasons why the jelly turns out to be liquid:

1. Too much water. To avoid this, cook strictly according to the recipe and try to deviate from the given proportions as little as possible.
   
2. Insufficient cooking time. Remember that in order for the jelly to thicken, it is not enough to boil it for half an hour. Try next time to reduce the heat, but at the same time increase the cooking time of the jelly. To determine readiness, simply drop the broth on your fingers: if they stick together, then the jelly will easily harden.
   

In addition, keep in mind this nuance: it is better not to salt the jelly during cooking. Add salt at the very end.

If you don't get what you want the first time, don't give up. If you are determined to learn how to cook jelly, be sure that sooner or later you will definitely get a jelly that will impress even the most picky gourmet.