Once someone noticed that if you cook bouillon for a long time - then in the cold he freezes. That's how they invented aspic!) It's hard to imagine without it these days. festive table. It looks very nice on a platter, besides it is incredible!
Today we will share our secrets with you perfect ice cream!)
How to cook jelly
Choose meat according to your taste: jelly can be cooked from beef hooves, tail, shank or chicken. Most importantly, the meat was fresh and high quality!
Before cooking, rinse the meat well and soak it in water for 4-5 hours.
The next step is cooking the meat. Pour the meat with fresh cold water in a ratio of 1:2. In order for the jelly to be not too greasy and transparent, drain the first water. Constantly skim the foam from the broth.
When the broth from the “second” water boils, turn down the heat so that the future aspic does not boil, but simply languishes. Ideal jelly is cooked for 5-6 hours!
Salt lowers the boiling point and slows down the gelling process, so add it at the end of the boil. Salt the jelly so that it seems a little salty, otherwise it will be insipid after solidification.
After 3-4 hours of cooking jellied meat, onions, carrots, parsley root and celery are added to it.
Cloves, peppercorns, bay leaf and other spices are added in 40 minutes before the end of cooking.
If you want the color of the jelly to be golden- wrap onion peel into gauze and boil it in the broth for about an hour.
When you remove the broth from the heat - let it brew for 20 minutes. If you like garlic, then add it immediately while the broth is infused.
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Extract cooked vegetables and meat from the broth with a slotted spoon. Cut the carrots into cubes, rings and half rings - as desired. Separate the meat and cut into small pieces.
Necessarily strain the broth through doubled gauze or a fine sieve!
When serving jelly, you can experiment as you like. If you pour jelly into portion molds intended for cupcakes, it will turn out very nice!)
It’s beautiful if you put half an egg on the bottom of the mold!
Jelly looks very creative with the addition of different colored vegetables, poured into eggshells!
Or decorate to make a whole masterpiece!)
If they ask me what kind of dish we certainly prepare in Russia for the biggest and greatest holidays, then I will answer without hesitation - of course, jelly. And not only in Russia, it is being prepared in Ukraine, and in Belarus, and among many other Slavic peoples.
This dish has a different name, in addition to the main one, it is also called aspic, jelly. The names are different, but the dish is essentially the same. It is not difficult to prepare, but what is interesting is that if you give each hostess the same standard set of products, then all the same, each of them will get their own dish, unlike any other! There is no single dish!
This delicious dish is prepared as an appetizer for weddings, Christmas, Epiphany and, of course, it will be absolutely unthinkable without it. New Year! This big and cheerful holiday is coming soon. And if you don't know how to cook it yet, then there's time to learn!
One of my friends says that if New Year's table there is no jelly, then there is no need to celebrate the holiday! And at the same time he always cooks it very tasty! Believes that better appetizers under vodka it’s easy and you can’t think of it!
Recipes for this amazing meat dish there is quite a lot, it is prepared from pork, and from beef, and from chicken, and even from fish. But the most delicious it comes from different varieties meat. This is the so-called holiday option. It is with him that we will begin our today's selection of recipes.
And in the process of the story, I will share the main secrets that allow you to cook the most delicious one you can imagine, Kholodets, with a capital letter!
The festive dish is usually made with pork, beef and chicken. It is believed that the more meat different types, the taste and it will be richer and more saturated.
Sometimes they ask - “Why add chicken? Is it possible to cook just chicken then?” Of course you can! But if we are preparing a festive version of the dish, then chicken meat will make it softer and more tender. And of course more delicious!
When choosing meat, you need to choose one where there are a lot of bones - these are the so-called gelatinous parts. If the meat is chosen correctly, then you do not have to add gelatin to thicken. It is believed that this dish does not provide for its addition. And properly cooked, it will harden itself without any gelatin.
We will need:
- beef shank - 1 kg
- pork knuckle- 1.3 kg
- pork leg - 1 pc. — 400 gr
- chicken legs - 1-2 pieces
- carrots - 2 pcs
- celery root - 0.5 pcs, celery root
- onions - 3-4 (small heads)
- bay leaf - 3-4 pieces
- black peppercorns - 20 pcs
- ground black pepper, salt - to taste
- boiled egg - 1-2 for decoration
Cooking:
1. Before you start cooking meat, it must be prepared. Examine from all sides, and if bristles-hairs remain on it, they must be set on fire. Then scrape the darkened part with a knife, and then rinse the meat in cool water.
Sometimes when buying legs, you can see that they are dark and ugly. They were scorched from the bristles and not cleaned. It is better to refrain from buying such legs. When cooking such meat, the broth will turn out to be dark and not attractive, and it may also have the smell of burnt bristles.
Well, if you still didn’t inspect and bought, then they need to be carefully scraped off with a knife and washed in plenty of water. And soak in water for 3 hours.
2. When the meat has been cleaned and washed, it must be put in a basin, or a large saucepan. And pour water at room temperature for 3 hours, no less. During this time, unnecessary blood will come out into the water, the water will turn pink. And the bad smell will go away.
When the meat begins to cook, less foam will stand out.
3. After the allotted time, take out the meat and transfer it to a prepared pan. It should be large enough, since the meat that we have cooked, plus a large amount of water, will not fit in the pan.
4. Fill with water. So that she only covered the meat. We put on a big fire. And until it boils, we don’t leave the kitchen anywhere. This is an important point. All the time, while the meat boils, remove the emerging foam. There won't be much, and that's good. Almost all the blood has already come out during the initial soaking.
5. As soon as the water boils, immediately reduce the heat and cook until it gurgles slightly for exactly 5 minutes. Then remove the meat with a slotted spoon and drain the water. Rinse the dishes in which it was cooked, rinse the meat, and again draw the required amount of water.
Usually, water for cooking is poured at the rate of 1 kg of meat - 1.4 -1.5 liters of water. This is provided that during the entire cooking process we will not add more water. And this condition is desirable to fulfill!
6. Now again you need to bring the water in the pan to a boil. And again, it is advisable not to leave the kitchen. Just remove the foam slowly, and wait until the water boils. It will happen much faster than the first time. The meat has already warmed up from the inside.
7. As soon as the water boils, immediately reduce the heat to a minimum.
If you skip this moment, and let the water boil violently even for 5-10 minutes, the broth will not be transparent. It will either turn white or cloudy.
And we need a transparent beautiful broth so that all the pieces of meat when pouring are visible at a glance!
8. That's it, they lowered the fire, covered it with a lid so that steam would come out, and you can forget about it for 4 hours, or even 5. Periodically, you can, of course, look to see if the water has boiled away. But if you have not forgotten about a small fire, then the broth will gurgle softly, and the meat will cook. And the water isn't going anywhere.
If the broth does not gurgle at all and does not boil slightly, then the meat will not cook. Follow it!
9. In this way, the meat will be cooked for at least 6 hours, and sometimes a little more is cooked. Its readiness is determined by the fact that the meat must completely move away from the bone.
10. An hour and a half before readiness, you need to add whole peeled carrots, celery root. I have it a little larger than a tennis ball, so I took half of it. You also need to add onions. I have small heads, and I put 4 of them, and I didn’t clean one, the largest one, but only took off the top “shirt” and put it together with the husk.
Such an onion must be especially thoroughly washed, and make sure that there is no mold or dirt under the husk layer.
Vegetables will give the broth the necessary aroma and color, which is important. Onions and carrots will give a golden hue, and celery root - a subtle subtle aroma.
11. Now, you can add a little salt to the broth, but not until cooked, but only so that the meat is saturated with taste. If you add salt right away, the water will boil away, and the broth may become too salty.
12. An hour before readiness, put peppercorns in the broth. And cook again.
If the onion starts to boil, no big deal. Do not remove it from the broth ahead of time, then we will find a way to remove it.
13. After six hours of cooking, we check whether all the meat is moving away from the bone and whether the broth is ready. You can check this by gently dipping your thumb and forefinger into the broth. Then, when it cools down a little, connect them together and try to separate them. The fingers should become sticky and stick together.
In general, meat for a dish is cooked from 6 to 8 hours. In any case, look at the condition of the meat. Let me remind you once again that the meat should easily move away from the bone.
14. Salt the broth until cooked, add black ground pepper to taste and add bay leaf. Cook for another 10 minutes.
15. We remove the vegetables with a slotted spoon, take out the carrots carefully, we still need it. We will throw out the onion and celery root, so we get it as soon as we get it.
16. Take out the meat and bones with a slotted spoon into a large bowl. And wait for them to cool down a bit. We will disassemble them with our hands, so you need to wait for a comfortable temperature so that your fingers endure.
17. In the meantime, the meat is cooling, line a colander with three or four layers of gauze and strain the entire broth through it. Small bones and the remains of onions will remain on the gauze.
18. Determine in advance how you want to see the dish on your table. It is served either in small portioned salad bowls, or in one large container, a special tray. It is desirable that this container has a lid. Since the dish will be infused in the refrigerator all night, you will need to cover it so that it does not absorb unnecessary odors.
19. Another important point that I almost forgot about. Some people like to eat fatty foods, and some people can't stand them at all. We are in the middle of our family. My husband loves when there is a small fat layer, but I can’t eat fat at all.
Therefore, during cooking, I partially remove it. If you do not like fatty, then you can remove it all.
And then, when you already pour the broth into a tray or form and cool, all the fat will rise to the top. And then, when you eat, you can easily remove it with a knife, which I do. And so it turns out that no one is offended, everyone eats what they love more!
20. And so, the meat has cooled down and we will disassemble it now. It disassembles easily and simply, but the fingers will have to get dirty. We take one flat plate and two bowls deeper. On a plate with a knife, remove the meat from the bones and immediately divide it into fibers.
We put the bones in one bowl, and the meat removed and divided into parts - in another. Everything separates easily and quickly. So it won't take much time.
21. Cut carrots into curly stars. Peel the eggs and cut into slices. You can put them on the bottom if you later turn the form over. Or put the sliced \u200b\u200bpieces on top if you serve the dish in the form.
22. Pour in a little cooled by the time the broth. You can fill in two different ways -
- pour the broth into the meat and mix the contents. In this case, the meat and the broth will be, as it were, together. In this case, first mix, and only then lay out the carrots and eggs.
- put the meat in the first layer, then pour the broth. In this case, you will get two separated layers. The first is meat, and the second is in the form of jelly.
23. In both cases, wait until the dish has cooled completely. And only after that put it in the refrigerator. It will take 3-4 hours for complete solidification. But I usually leave it overnight.
Well, if you are preparing it for the New Year, then it is very convenient to make it in advance, on December 30th. The dish will be perfectly stored until 31, unless, of course, no one eats it ahead of time. The temptation is too great.
In such cases, I usually prepare additional portions, which we eat on December 31 in the morning for breakfast. And then, until the evening, no one else tries to cut off a piece from a festive piece!
24. As mentioned above, ready meal serve either in a large common tray, or in special trays. Or we turn it over on a dish and serve in all its glory.
It's really not easy to do this. You can't just take it and turn it over. But there is a way. Slide a sharp knife along the side separating the frozen meat from the wall. Boil water in advance, pour it into a large container appropriate for the size of the tray. And lower the tray into the water for 30 seconds. Then put the dish on top of which you will turn over. And carefully flip over.
If the contents are capricious and do not want to be pulled out, lightly pick it up with a silicone spatula. Most importantly, give him momentum. And there he himself, under the influence of his gravity, will settle down on the dish offered to him.
25. The dish is served on the table, of course, with horseradish or mustard. Sometimes crushed garlic is mixed with mustard. And freshly squeezed lemon juice.
It should be noted that this is the so-called chopped jelly, but someone makes it ground. For this, the meat that was taken from the bones is twisted in a meat grinder. If desired, garlic is also added there. And only then all this is mixed with the broth and laid out in trays.
But I don't really like it in powdered form. I like it when the meat fibers are visible through the clear broth, and the meat is felt as whole pieces while eating. But here, of course, it's a matter of taste!
And of course, you need to say a few laudatory words for such a jellied meat. Yes, however, you can get by to determine its characteristics and one - MIRACLE!
Wonder how good! Delicate, rich, savory, delicious, fragrant, simply amazing - these are just a few simple words to try to describe its taste.
It is not for nothing that our friend respects and appreciates him so much, and does not sit down at the festive table without this meat appetizer.
All subsequent recipes are prepared in the same way as the first option. The only difference is in the composition of the ingredients. Therefore, if you want to cook a dish according to the following recipes, then read the first one - because it describes all the secrets of cooking!
Delicious homemade beef recipe
Such a dish can also be prepared for the holiday, and on weekdays it is also good! What is called "we prepare both for a feast and for the world." Someone prefers to cook it, as in previous version and someone doesn't want to use pork. And then you can cook a dish of one beef.
We will need:
- beef shank - 1.5 kg
- beef ribs - 1 kg
- beef neck (pulp) - 1 kg
- onion - 3-4 pcs
- carrots - 2 pcs
- celery root
- pepper3 black peas - 20 pcs
- bay leaf - 3 pcs
Cooking:
1. Rinse the meat and soak in water for 3 hours. Then drain the water.
2. Put the meat in a large saucepan and fill it with water so that the water just covers all the meat.
3. Let it boil, removing the foam. After 5 minutes of boiling, drain the water. And pour fresh water per 1 kg of meat - 1.4-1.5 liters of water.
4. Wait until it boils, constantly removing the foam. After boiling, reduce the heat to a minimum and cook for 4-5 hours.
5. Salt, add whole carrots, half a celery root and onion. Leave one onion in the skin.
6. When 6 hours have passed, check if the meat is moving away from the bone. It should separate very easily. If not, cook some more. Permissible cooking time up to 8 hours.
7. 10-15 minutes before the end of cooking, add ground black pepper and bay leaf to the broth.
8. Then take the meat out of the broth and disassemble it into fibers.
9. Strain the broth through 3-4 layers of gauze.
10. Put the meat in the tray and pour the broth.
11. Refrigerate at room temperature and refrigerate overnight to set.
As you can see, the recipe is exactly the same as in the first version. We serve it in the same way as described above.
Another recipe, according to which, for example, we always prepare an everyday dish is with pork legs.
Pork or pork leg jelly
As you already understood, in this version we use only pork meat. Often I cook jelly only from pork legs. Of course, there is not so much meat in it as when you cook it with a knuckle, or with the addition of a piece of pork. But we really like this "Spartan" version!
We will need:
- pork legs - 4 pcs
- carrots - 1 pc.
- celery root - optional
- onion - 2 pcs
- peppercorns - 20 pcs
- bay leaf - 2-3 pieces
- salt, pepper - to taste
Or another option:
- pork knuckle -1.5 kg
- pork legs - 1 - 2 pcs
- pork neck - 500 gr
- carrots - 1 pc.
- celery root - optional
- onion - 2 pcs
- peppercorns - 20 pcs
- bay leaf - 2-3 pieces
- salt, pepper - to taste
Cooking:
I will not describe the entire cooking process, because I will not tell you anything new. Everything related to the secrets and technology of cooking, I have already told in the first recipe. Therefore, we cook and cook according to the same scheme.
The only thing I will focus on is cleaning the legs. Legs are not always sold clean and white. Sometimes you need to remove the bristles from them and then clean them. Most likely, everyone knows how to remove bristles, or they don’t know, but they have seen it. But still, I will remind you.
I light the gas and hold the leg right over the fire in the place where the bristles remained. The smell is certainly not pleasant, but you have to be patient. Then, scrape off the burn marks with a knife, and then rinse with water. You also need to remove or clean the hooves very well. They are usually very dark in color and just ask to be removed altogether.
If the legs themselves are also dark, then they should also be carefully scraped with a knife, and then rinsed with water. And do not forget to soak them in water for 3 hours.
The rest of the dish is prepared in exactly the same way as in the first recipe. There are no changes in the recipe, all the principles and steps are the same!
Ready jelly can be served in a tray, or you can turn it over and put it on a dish.
It turns out pretty nice! And how delicious, words can not even describe!
"Pig" in a bottle
For the holidays, very often familiar and everyday dishes are prepared in some interesting way. And one of these forms is the “Piglet” jelly, which is poured into a plastic bottle.
Such a presentation invariably causes delight among all the guests. The pig on the festive table looks painfully positive. I think that such a dish may well decorate any New Year's table.
We will need:
- pork knuckle - 1 pc
- chicken legs - 2 pcs
- carrots - 1 pc.
- onion - 1 pc.
- celery root -0.5 pcs
- bay leaf - 2 pcs
- peppercorns - 7-10 pcs
- salt, ground black pepper - to taste
For registration:
- ham or boiled sausage
- cloves - 4 pcs
Cooking:
1. Wash the meat and pour water for 3 hours. Legs can not be filled with water. Then drain the water.
2. Put the meat and legs in a saucepan and fill it with water, so that it just covers the top. Bring to a boil, skimming off the foam.
3. Drain the water and refill with fresh water. Bring to a boil and cook for 5 hours.
4. Add peeled whole carrots and celery root. Remove the top shirt from the onion, wash and put in a saucepan, along with vegetables. Salt partially, add peppercorns.
5. After another hour, check whether the meat is moving away from the bone well, we are primarily interested in the shank. If the meat comes off easily, add the bay leaf, pepper to taste and taste the salt. Cook for another 20 minutes.
If the meat goes badly, cook even to the state we need.
6. We take out the meat from the broth, cool a little and separate the bones. Then we divide into fibers, or cut into cubes.
7. Strain the broth through several layers of gauze.
8. For the "pig" you can take 0.5 - 1 -1.5 liter plastic bottles. It all depends on the size you want.
9. Put the meat into the bottle, then pour the warm broth. Shake the contents, let cool and place in the refrigerator until completely solidified, at least 3 hours, and preferably overnight.
10. Before serving, carefully cut the bottle with a sharp knife or scissors on both sides. Put the jelly on a dish.
11. From ham, or boiled sausage, make ears and a patch. Make incisions on the crown and insert the ears into them. Attach the patch with a toothpick. Make eyes and nostrils out of cloves.
12. Serve with horseradish or mustard.
Such a "Piglet" will certainly be met at "Hurrah!" So take note of the recipe. I think it will definitely come in handy for you!
Meat for the "Piglet" can also be cooked in a slow cooker. The same goes for any other recipe.
How to cook jelly in a slow cooker
We will need:
- pork legs - 2 pcs
- chicken legs - 2 pcs
- onion - 1 pc.
- carrots - 1 pc.
- garlic - 0.5 heads
- salt, peppercorns
- water - 2.5 liters
Cooking:
1. Chicken legs cut into pieces at the joints.
2. Clean the legs, wash and soak for 3 hours.
3. Put the meat, peeled onions and carrots into the multicooker bowl. Salt, put pepper and pour water.
4. Set the "Extinguishing" mode and extinguish for 6 hours. Check if the meat moves away from the bone, then the slow cooker can be turned off. If not, then you can wait another hour.
5. Remove the meat, remove the bones and divide into fibers.
6. Crush the garlic with a knife and add to the broth. Let stand 15-20 minutes. Then remove the garlic. Try to see if there is enough salt and pepper.
7. Put the meat in a tray or in molds and pour strained broth.
8. Leave at room temperature until completely cool, then refrigerate for 3-4 hours or overnight.
9. Serve in portions or put the tray on the table.
These are the main types of meat dishes. It is also prepared from chicken. But we will not touch on this topic today. And if you are interested in a similar issue, then you can where such dishes are prepared.
cooking secrets
And now I propose once again to dwell on the most basic stages of preparation, thanks to which your dish will always be delicious. And such surprises will never happen to him, such as, for example, unhardened jelly, overcooked or undercooked meat, or excessively salty, or hard and not at all fragrant broth.
After all, before they specially checked whether the hostess knew how to cook jelly, and if she didn’t succeed, then they put her in the category of clumsy. What can I say, and among my friends there are those who do not have this dish at all. But I advise you not to give up, but rather read everything carefully, and following step by step. cook a dish that will make everyone gasp!
- the first thing to do is to buy the “right” meat. A good jelly is obtained from gelatinous parts, that is, the meat should be with bones. Legs, shank, shank, ears, tails, heads - just what you need! No matter how much you want, you don’t need to add a lot of pulp. As a last resort, if in doubt about the choice of meat, ask the seller in the meat department to tell you which meat to choose
- remember that veins, cartilage, skin, skin contribute to the solidification of the broth
- the most delicious dish is obtained from different types of meat
- be sure to add chicken leg, or two. It will be so much tastier
- meat must be soaked in cool water for 3 hours before cooking
- the first water must be drained 5 minutes after boiling
- bring the second water to a boil, be sure to remove the foam, and then reduce the gas to a minimum. The meat should only gurgle slightly, but in no case should it boil. Otherwise, the broth will turn out dark and opaque.
- we take water in the ratio per 1 kg of meat - 1.4 -1.5 liters
- Try not to add water during the cooking process. But if it doesn't work, then add at least boiling water.
- sometimes the broth is clarified with egg white, but if you cook correctly, you will not need this procedure.
- cook meat for at least 6, but not more than 8 hours. Until the meat is free from the bone
- adding vegetables when cooking is a must! Thanks to them, the broth acquires a beautiful color and aroma.
- add the onion in the peel, it will give a beautiful golden color
- adding spices is a must, otherwise the dish will turn out “fresh”
- salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth
- after putting the meat into a mold and pouring it with broth, it must be allowed to cool at room temperature
- after which it must be cooled. It is sometimes believed that it is possible to keep jelly on a balcony or a street with sub-zero temperatures, that it will freeze better this way. If it freezes, it may be better, but it will completely lose all its taste, aroma, delicate texture and softness.
- serve the dish with horseradish or mustard. Who wants to take advantage, who does not want to refuse. But these additional components must be supplied to it!
I hope that with today's collection of recipes, you can easily cook for real delicious aspic. I also hope that the article and cooking tips will be useful to you.
And if you want to see more and other recipes, then there are such recipes. And you can see them in a special article "How to cook jelly" http://kopilpremudrosti.ru/
After all, the New Year is just around the corner! And what is the New Year without a real traditional Russian dish! Therefore, we do not need to break traditions - we will definitely cook it!
After all, this dish turns out to be truly beautiful and festive, and you can’t even talk about the taste. Everyone knows him so well!
Bon Appetit!
Russian cuisine indulges its admirers with a variety of delicious dishes that captivate with a delicate taste and fragrant aroma. However, Russian culinary delights are rich not only in a special relish and spicy smell.
Masterpieces prepared by old recipes from the "people's chest", amaze with warmth and heart coloring of the picturesque country. One of the favorite dishes of many people is jelly - the great-great-grandson of meat broth.
A dish with a lot of history
One fine day, a caring hostess decided to pamper her household with fragrant and delicious meat broth. She took a large cauldron, poured some water into it, put meat and bones, added an onion, a carrot and put it on the stove.
Dinner was a success! But in the morning the hostess found that the soup had frozen. Of course, this did not delight her, since she had to heat the stove again to warm up the broth. This is how a relative of modern jelly appeared - jelly.
Jelly-like food has undergone a number of changes since that time. At first it was intended exclusively for the poor. So, for example, servants ate jelly at court. It was prepared from leftovers that remained on the table after the dinner of noble people.
When the fashion for everything French “covered” Russia, the jelly became an invited guest at the feasts, since the dish was in great demand in the country of love. True, it was called galantine.
We can say that the current jelly is a colorful combination of culinary traditions of two picturesque countries - Russia and France. More than 400 years have passed since that time, but the jelly-like dish is still an honored "guest" on the festive table.
Helpful or harmful? Should I eat it often?
Aspic, melting in the mouth, is known for a number of properties:
- restorative;
- invigorating;
- tonic;
- relaxing;
- rejuvenating;
- restoring;
- nutritious;
- stimulating;
- protective;
- cleansing.
Despite the mass useful properties, you do not need to include a jelly-like dish in your daily diet, since it contains bad cholesterol, which contributes to the occurrence of serious diseases.
Calorie aspic
Aspic cannot be called a very high-calorie dish. His the energy value, of course, depends on the type of meat. 100 g of the product contains 80–400 kcal.
Pork leg jelly - step by step photo recipe
Do you want to cook a real jelly? No, we are not talking about some obscure substance, like the one sold in supermarkets under the same name.
The presented jelly recipe contains the most useful and most detailed recommendations for getting great jelly in best traditions Russian cuisine.
Cooking jelly is not very difficult, but the cooking technology requires a patient and attentive attitude. To make it tasty and at the same time useful, several requirements should be taken into account.
- All products should be purchased only fresh quality.
- Aspic should languish, so it will cook for at least seven hours with minimal heating.
- The meat components of the meal must be laid in a certain order.
Cooking time: 10 hours 0 minutes
Quantity: 6 servings
Ingredients
- Chicken drumsticks and thighs: 4 things.
- Legs, drumsticks (pork): 2 pcs.
- Large bulb: 1 PC.
- Carrots: 1 pc.
- Fresh herbs: 5-6 sprigs
- Black pepper (peas): 15 pcs.
- Laurel: 3-4 pcs.
- Salt:
Cooking instructions
Chicken meat variation
To prepare fragrant and tasty dish, you need to stock up on such components:
- chicken weighing 2-3 kg - 1 pc.;
- chicken feet - 8-10 pcs.;
- carrots - 1-2 pcs.;
- fragrant laurel - 5-6 pcs.;
- spicy pepper - 5-8 peas;
- fine salt - 1 tbsp. l.;
- water - 5-7 liters.
For clearance fine dining you will need:
- chicken eggs- 5 pieces.;
- curly cilantro - 5 sprigs.
Creating a culinary masterpiece consists of three stages.
Stage 1- preparation of ingredients:
- Rinse the carcass under running water.
- Remove the skin from the chicken.
- Clean the paws: remove the hard skin and claws.
- Cut the chicken carcass into four pieces.
- Peel carrots, onions, and garlic.
- Wash vegetables under running water.
- Boil eggs, peel and cut into rings.
- Wash the cilantro and pluck off the leaves.
Stage 2- cooking
- Place the meat and legs in a large saucepan.
- Fill the chicken carcass and legs with water.
- When the liquid boils, reduce the heat.
- Remove the foam using a slotted spoon.
- Boil the fragrant broth for 6-8 hours.
- When the meat is off the bone, add the onions and carrots.
- After 30 minutes, remove the chicken meat and legs from the pan.
- Add bay leaves, pepper, garlic and salt to the jellied meat.
- Stir ingredients and cook for another 30 minutes.
Stage 3- shaping the dish
- Strain the broth using a strainer.
- Disassemble the meat: remove the bones and finely tear into fibers.
- Place the chicken in deep bowls.
- Place the egg rings and cilantro leaves over the meat.
- Pour the stock over the ingredients.
- Taste a piece of culinary art after 12 hours.
If desired, various figures can be cut out of carrots - hearts, stars, squares, and curls can be made from onion feathers, which will perfectly decorate the dish.
Chicken aspic is perfect in a duet with mustard, sour cream or horseradish.
Can it be made with beef? Yes!
To prepare jelly, you need to arm yourself with:
- beef leg - 2 kg;
- beef ribs - 2 kg;
- beef tail - 1 pc.;
- beef pulp - 1 kg;
- large onions - 2-3 pcs.;
- carrots - 2-3 pcs.;
- fragrant garlic - 1 head;
- stock laurel - 5 pcs.;
- fragrant pepper - 8-10 peas;
- fine salt - 1 tbsp. l.;
- water - 5-7 liters.
For clearance noble dish you will need:
- curly parsley - 5-10 branches;
- chicken eggs - 5 pcs.
To pamper family members and guests with amazing jelly, you must strictly follow the recipe and do the work in stages.
Training ingredients:
- Wash the tail, ribs, fillet and drumstick under running water.
- Put meat products into the basin, fill them with water, cover the container with a lid and go to do other work.
- When the beef is “soaked” (3-5 hours), remove the ribs, tail, drumstick, pulp from the pelvis and wash again under running water.
- Disassemble the meat products: cut the pulp, tail, ribs into small pieces, and carefully cut the leg with a hacksaw.
- Peel and wash onions, garlic and carrots.
- Chop the fragrant garlic.
- Boil eggs, peel, cut into rings.
- Wash the parsley (if desired, disassemble into individual leaves).
Cooking rich meat and vegetable broth:
- Put meat products in a saucepan and cover with water.
- Cover the container with a lid and place on the stove.
- When the liquid boils, remove the foam and reduce the heat.
- Boil the broth for 5-7 hours.
- When the meat moves away from the bone, add the onion and carrot.
- Remove the meat products after 30 minutes.
- Add salt, pepper, garlic, bay leaf to the jelly.
- Remove the pot from the stove after 30 minutes.
Formation dishes:
- Place the beef in deep bowls.
- Put egg rings and parsley leaves (twigs) on the meat.
- Pour the warm broth over the ingredients.
- When the jellied meat has cooled, put the plates in the refrigerator.
- Taste the dish after 12 hours.
You can decorate it if you wish. canned corn or green peas. The dish goes well with hot mustard, fragrant horseradish and spicy tkemali.
Another version of beef jelly in the video.
How to cook a noble shank dish
To prepare a dish worthy of the royal table, you should stock up on the following components:
- pork knuckle weighing 1.5–2 kg - 1 pc.;
- carrots - 1-2 pcs.;
- large onions - 1-2 pcs.;
- winter garlic - 1 head;
- bay leaves - 3-5 pieces;
- fragrant cloves - 1-2 stars;
- fine salt - 1 tbsp. l.;
- water - 5-7 liters.
For clearance healthy dish you will need:
- chicken eggs - 5 pcs.;
- curly parsley - 5-6 branches;
- green onions - 5 feathers.
Cooking a budget, but very tasty jellied meat consists of three stages.
Training ingredients:
- Rinse the pork leg under a thin stream of cold water.
- Put the knuckle in a saucepan, fill with water, cover with a lid and proceed to other work.
- When the meat product is "soaked" (8-10 hours), remove it from the container and wash thoroughly.
- Remove dark spots from the shank with a knife.
- Saw the leg using a hacksaw.
- Peel and wash vegetables.
- Boil chicken eggs, remove the shell and cut into rings.
- Wash your greens.
- Disassemble the parsley into leaves (if desired, this can be omitted).
- chop the garlic
Cooking rich meat and vegetable broth:
- Put the shank in a large container and fill it with water.
- Put the pan or cauldron on the stove and cover with a lid.
- When the future broth boils, remove the foam using a slotted spoon and reduce the heat.
- Simmer jelly for 5-7 hours.
- When the meat and fat come off the bone, add the onions and carrots.
- Remove the leg after half an hour.
- Add salt, pepper, bay leaf, cloves to the jelly.
- Mix the ingredients thoroughly.
- Simmer the meat aspic for another half hour.
- Remove the container from the stove.
Formation dishes:
- Strain the fragrant aspic through a strainer.
- Separate the meat from the bone and chop.
- Lay the pork on the bottom of the plate.
- Place the egg rings, onion feathers and parsley over the meat.
- Pour the stock over the ingredients.
- When the jellied meat has cooled, put the plates in the refrigerator.
- Taste the dish after 12 hours.
Fragrant jelly goes perfectly with lemon juice, horseradish and mustard.
Jelly from the head - how and how much to cook
For a culinary masterpiece, you need to arm yourself with the following components:
- pork head - ½ pc.;
- carrots - 2 pcs.;
- large onions - 1-2 pcs.;
- fragrant garlic - 1 head;
- spicy cloves - 2-3 stars;
- fragrant bay leaves - 3-5 pieces;
- spirited pepper - 7-10 peas;
- fine salt - 1 tbsp. l.;
- water - 5-7 liters.
For clearance fragrant dishes you will need:
- chicken or sawn eggs - 6-8 pcs.;
- greenery.
To cook "cold" with a breathtaking taste, you should "break" the work into three stages:
Training ingredients:
- Wash thoroughly pig's head under running cold water.
- Place the pig's head in a basin, fill with water, cover and leave overnight.
- Remove the head in the morning and rinse with running water.
- Take a brush with coarse bristles and go over the skin with it.
- Saw the head with a hacksaw into 4 pieces.
- Clean and wash vegetables.
- Chop the garlic.
- Boil eggs, peel and cut into rings.
- Wash the greens and disassemble into leaves.
Cooking rich meat and vegetable broth:
- Put the sawn head into pieces in a saucepan and fill it with water.
- Cover the container with a lid and place on the stove.
- When the broth boils, remove the foam and reduce the heat.
- Tomite saturated meat broth- 5-6 hours.
- When the meat moves away from the bone, add carrots, garlic, onions, peppers, cloves, bay leaves, salt.
- Mix the ingredients thoroughly and cook for another hour.
- Remove the saucepan from the stove.
Formation dishes:
- Strain the aromatic broth through a strainer.
- Divide the pork among plates.
- Put the egg rings and greens on the meat.
- Pour the stock over the ingredients.
- When the meat jelly from the head has cooled, put the plates in the refrigerator.
If desired, a flower can be formed from an egg, and grass from greenery. Serve the dish in combination with burning mustard, fragrant horseradish, spicy soy sauce or spicy adjika. The stormy delight of households and guests is guaranteed.
Recipe for a slow cooker - very fast and tasty
To cook delicious "cold" in a slow cooker, you need to take:
- chicken ham - 1 pc.;
- beef shank - 1 pc.;
- pork shank - 1 pc.;
- large carrots - 2 pcs.;
- medium-sized onion - 2 pcs.;
- chopped parsley root - ½ tsp;
- fragrant cloves - 2 stars;
- zapashny bay leaves - 3-5 pieces;
- spirited garlic - 5-10 cloves;
- fine salt - 1 tbsp. l.;
- fragrant pepper - 5-7 peas;
- water - 4.5 liters.
To decorate the dish, you can stock up on greens.
Cooking a tasty and healthy jelly in a slow cooker consists of the following steps.
Training ingredients:
- Wash the meat products thoroughly, put them in a saucepan, cover with a lid and wait 4-6 hours.
- Remove meat from water and wash again.
- Cut the pork and beef shank into small pieces.
- Peel vegetables.
Cooking rich meat and vegetable broth:
- Put the meat into the bowl.
- Put vegetables and spices on the meat.
- Pour cold water over the ingredients.
- Put the bowl in the slow cooker, cover with a lid, select the "Extinguishing" mode and set the time - 6 hours.
- Take the bowl out of the multicooker.
Formation dishes:
- Remove the meat and strain the broth.
- Separate the meat from the bones and chop.
- Divide the meat platter among the plates.
- Pour the stock over the ingredients.
- When the jellied meat has cooled, put the plates in the refrigerator.
- Taste "cold" after 12 hours.
If desired, the dish can be decorated with vegetables and herbs. Serve "cold" in a duet with herbs and mushrooms.
Gelatin to be! diet option
To prepare an incomparable dish with low fat and calorie content, you should pay attention to turkey or chicken breast and gelatin.
- chicken breasts - 3-4 pieces;
- turkey pulp - 1 pc.;
- large carrots - 2 pcs.;
- onion - 2 pcs.;
- fragrant cloves - 2 stars;
- zapashny bay leaves - 3-5 pieces;
- spirited garlic - 5-7 cloves;
- fine salt - 1 tbsp. l.;
- fragrant pepper - 5-7 peas;
- water - 5-7 liters;
- gelatin - per liter of broth - 50 g.
To decorate the dish, you can arm yourself with greens.
To cook "cold" with a breathtaking taste, you should divide the work into three stages:
Preparation of ingredients:
- Rinse the chicken and turkey breasts under running water.
- Cut the fillet into small pieces.
- Clean and wash vegetables.
- Finely chop the garlic.
Cooking rich meat and vegetable broth:
- Put the meat in a container and fill with water.
- Cover the pot with a lid and place on the stove.
- When the future jelly boils, remove the foam and reduce the heat.
- Boil jellied meat for 1-2 hours.
- Add vegetables and spices to the meat broth.
- Mix the ingredients and simmer for 15-20 minutes.
- Remove the container from the stove.
Formation dishes:
- Strain the fragrant jelly using a sieve.
- When the broth has cooled to 40°C, add gelatin, stir and strain again.
- Chop the meat and arrange it on plates.
- Pour the stock over the ingredients.
- When the meat gelatin jelly has cooled, put the plates in the refrigerator.
- Taste aspic after 12 hours.
If desired, decorate the crown dish with greenfinch. Serve with soy sauce or lemon juice.
How to cook delicious, transparent jellied meat - tips that have been proven over the years
Kholodets is a dish that will perfectly fit into holiday menu! To make the jelly tasty, fragrant, healthy, and most importantly - transparent, famous chefs recommend:
- use fresh meat on the bone;
- soak meat products before preparing the broth;
- pour cold cuts and bones only with cold water;
- remove the foam every 2-3 hours;
- cook jelly over low heat (it should not boil);
- in no case do not add water to the broth;
- cook jellied meat for at least 4 hours (if gelatin is not introduced);
- add spices after the meat leaves the bone (if the jelly is not cooked in a slow cooker);
- be sure to filter the jelly;
- add 1 tsp. lemon juice if the broth is cloudy;
- do not expose the jellied meat to frost.
That's all the wisdom of cooking incredibly tasty, healthy and fragrant food.
Basic rules for making good jelly
In order to prepare a transparent jelly, you must remember
a few simple rules, following which you can easily
create this cooking masterpiece.
Rule 1. The choice of the main ingredient - meat.
You can cook jelly from any meat (chicken, pork,
beef, pork legs, etc.), the most important thing is to choose the right
main product.
Buying such an important component in aspic as meat is best on
market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to solidifying the dish, must be
clean well from the bristles, and, if necessary, burn on fire, then
Rinse. You can add any meat of your choice. Will it
chicken, beef or all the same pork jelly- decides the hostess, but
pork legs (to be more specific, the part that ends
hooves) are necessary, then no gelatin is needed.
If the meat is with a skin, then this will also play a good role in
freezing of jelly. The size of the pieces of meat for jelly does not play large
roles. The brisket and drumstick can be cut into several parts, and large and
leave the central bone intact. To avoid small
bones, pork feet cut in half lengthwise and then again
in half along the joint.
But, oddly enough, you can not overdo it with meat. Necessary
observe certain proportions, otherwise there is a risk that
the dish still does not freeze: for several pork legs weighing
approximately 700 grams can be taken no more than one and a half kilos
other meat components.
Rule 2. Meat must be soaked before cooking.
This procedure is needed for
in order to remove the remains of clotted blood from the meat. Besides
the skin after soaking will be much softer and more tender.
Taking a pan and placing meat ingredients in it, you need to completely
soak them in cold water, and leave for a few hours (or better for
all night long). In the morning, the meat can be washed again, carefully scraped
pork feet to remove sooty spots. Also peel the skin
other meat components. A small "vegetable" knife is suitable for this
tasks like nothing else. Then you can place the meat in a cauldron and
start cooking.
Rule 3. The first water must be drained!
The belief of some housewives that
that descaling with a slotted spoon will completely solve all problems - not really
right.
It is better to drain the first water after cooking meat, because with it
all excess fat and other unwanted components will be removed.
Moreover, the appearance of such a jellied meat will be much more attractive, noticeably
its calorie content will decrease, and the smell will become much more pleasant. IN
ideally, you can drain the second water, then the jelly will be clean and transparent,
like a baby's tear.
After draining the broth, it is necessary to rinse the contents of the cauldron under running water,
which will remove the little stubborn residue of folded protein. Thereafter
you can put the meat back for the final cooking. Amount of water
should be above the level of the meat by about 2 centimeters. If quantity
there will be more water, then it will not boil away, as it should be. Consequently,
the jelly may not freeze. If there is less water, then during the cooking process
it will be necessary to add it from the kettle, which is also not very favorable
will affect the final result.
It should also be taken into account that in order for the jelly to turn out transparent,
it is impossible to allow a seething boil of the contents of the cauldron. Cook jelly
you need on a small fire, about 6 hours, and then the result will surpass
all expectations.
Rule 4. Spices and seasonings also have their turn
After 5 hours have passed since the start of cooking, you can add
whole onion and carrot. If you do this earlier, then all the "charms" from
additions of these ingredients will evaporate with the boiled water.
Salt in aspic also needs to be added after 4-5 hours, because in the process
boiling water, the broth becomes more concentrated, and there is
the likelihood of simply oversalting the dish.
Allspice, parsley and other spices to taste are better to add minutes
thirty before the end of cooking, then a bouquet of aromas will win the hearts of even
the most scrupulous critics.
Rule 5
Pork jelly (pork legs, knuckles) 5-6 hours;
- jelly chicken 3-4 hours;
- jelly beef 7-8 hours.
But the best thing is to cook jelly from assorted meat, then it will turn out
more tasty and rich.
Rule 6. Bones are removed by hand, not by a meat grinder
After the jelly has finished cooking, it is necessary to remove the meat from
pots. It is most convenient to do this with a slotted spoon. The broth must be strained.
through a colander, and preferably through a clean cloth, removing the onion, carrot,
peppercorns and bay leaf.
Slightly cooled meat must be carefully sorted out with your hands, separating it
from bones (you can help yourself with a small knife).
It is better to cut the meat by hand, and not with a meat grinder, as this will
a guarantee that even the smallest bones, which are very easy to
break your teeth, do not fall into the plate of any of the guests.
It is better not to throw away skins and cartilage, because they will give the jelly a fortress.
At the bottom of the plate in which the jelly will solidify, you can put greens
or cut out various figures from carrots - this will be wonderful
adornment of such interesting dish. After that, spreading the meat mass in
prepared container, you can fill it with broth.
Rule 7. The right temperature is the key to success.
The best place to freeze aspic is not a window sill or even a cold balcony.
The most “correct” temperature for jelly is on the middle shelf
refrigerator.
After all, if the jelly is not cold enough, then it will not freeze, and if,
on the contrary, it will freeze, then it will lose all its wonderful taste
quality. This culinary masterpiece will harden within 5-6 hours.
Rule 8. If the jelly is not frozen (jelly with gelatin)
If the jelly has not frozen, you should not worry. The dish can be easily saved,
pouring it back into a clean saucepan and simmering for a few minutes. Further
it is necessary to dilute the gelatin in a separate bowl according to the instructions on
packaging (dosage should be seen there). Pour the gelatin into the jelly and
mix well, pour into bowls. After such a procedure, the student
will freeze for sure, no doubt.
jelly recipe
To prepare a delicious jelly, you will need the following products:
pork knuckle weighing about a kilogram;
0.5 kg of pork;
one bulb;
2-3 bay leaves;
5-6 peas of allspice;
2-4 cloves of garlic;
2.5 liters of water;
salt.
Cold preparation:
1. Prepare the meat: rinse and pour water, soak for a couple of hours.
After that, clean the shank well and cut it into two parts.
2. Pour into a saucepan cold water and put all the meat in it.
3. After boiling, drain the first broth and add 2.5 liters to the meat
cold water.
4. Bring to a boil and reduce the heat as much as possible (so that the broth barely
boiled). Cook jellied meat for 5 hours.
5. Next, put the onion, pepper, salt and bay into the broth
sheet. Let it boil for one more hour.
6. Remove the meat from the pan, and put crushed with a knife blade into the broth
garlic.
7. Divide the meat into small pieces. Strain the broth through a fine sieve
or a clean cloth.
8. Put the meat into the jellied molds and pour in the broth. Let it harden
(better in the refrigerator on the middle shelf).
9. Serve jelly, pre-garnished with herbs, with mustard or
fuck.
Blitz tips for cooking jelly
Based on the foregoing, it is possible to formulate several main
tips to help you cook correctly, and most importantly tasty
jelly.
1. Meat must be fresh.
2. In order for the jelly to freeze better, it is better to take pork knuckle for cooking or
animal legs.
3. To make the jelly taste good, the meat must first
soak in cold water.
4. It is better to drain the first broth.
5. Spices and seasonings should be put shortly before the end of cooking
jelly to keep their flavor.
6. Meat bones must be carefully selected by hand.
7. The jelly should solidify at the right temperature - at medium
refrigerator shelf.
8. If the jelly is not frozen, you can simply add gelatin, first
boiling the jelly.
9. Do not add too much water, as the jelly may not
freeze. Too little water is also not the best option.
10. You need to salt the jelly at the end of cooking, so as not to oversalt the dish.
That's all, the jelly is ready, and there is nothing super complicated. All you need is
carefully choose the meat, and carefully consider its cooking, and then
jelly is doomed to success!
