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Why do they put jelly in pork pies?

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Season to taste and leave to cool. 3. To make the filling: cut the pork and bacon into 1cm/½ in pieces. Put half of the pork and 55g/2oz of the bacon into a food processor and process using the pulse button until coarsely chopped. 4. read more

The jelly in British pork pies is added deliberately, after the rest of the pie is cooked, to help keep the meat moist. In good pies it is usually either ham or chicken stock which jellifies as it cools. It is entirely possible to make a pork pie and omit this step at the end, but the pie then needs to be eaten sooner before it dries out. read more

The traditional melton mowbray pork pie has gelatinous pork stock added to the pie after its cooked. The name and process has European protection in the same way as champagne. The safety/culinary purpose was to help preserve the meat by filling any air holes in the pastry with low water activity jelly. read more

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