Jellied cooking options, how much to cook jellied meat? How much to cook jellied meat in a pressure cooker or in the usual way.

Basic rules for making good jelly

In order to cook transparent aspic, must be remembered
some simple rules, adhering to which it will be possible to 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 legs need to be 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 bowl and placing in it meat ingredients, 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. After that
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. Hence,
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, expanding meat mass V
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 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 cold water into a saucepan and place 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 when right temperature- on the middle
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!

In the old days, jelly was cooked from beef legs and heads. It was a method of disposing of those parts of a cow/veal carcass that are completely unsuitable for other dishes. Now we have the opportunity to put anything in the jelly. But in order for the broth to solidify without gelatin, you still need to use legs, drumsticks, tails - they impart viscosity and stickiness to the liquid. The veins, cartilage, skin, and skin contribute to the solidification of the broth.

In addition to the legs, you can use almost any meat that is not a pity to cook for a long time. Pork knuckle, chicken, beef edge are good. They make jelly and completely from poultry, but then it is necessary that there must be legs, chicken legs, and also that the chicken is not store-bought young and white (the broth will not freeze with it), but homemade, nondescript, bony. Old roosters are good for chicken aspic.

There shouldn't be too much meat.

If there is a lot of meat, then this will not contribute to the solidification of the broth. You need to keep the proportions. For one part of the legs, about two parts of the rest of the meat.

Soaking is a must

Before cooking jelly, meat, and especially legs and tails, must be soaked. That is, they must first be washed, the legs scraped, if necessary, singe, and then pour cold water and leave for a few hours. This procedure will remove blood clots from the meat.

How much water to pour

After soaking, drain the water and pour cold water over the meat again. But it shouldn't be too much. Water should be above the level of the meat by about the width of the palm. And the fact that it is cold is also important. This will make the broth taste better.

Drain the first water

Bring everything to a boil and drain the water. With this procedure, the broth will become transparent. Then rinse the legs and everything else again. Pour cold water again and bring to a boil over medium heat. Remove the foam, turn the fire to a minimum.

The slower the better

No wonder jelly used to be cooked in the oven. At a temperature of about 90 degrees, the meat slowly languished and gave everything to the water, so the jelly turned out to be fragrant, rich, and perfectly solidified. Now we cook jelly on the stove (you can cook jelly in a slow cooker, where it languishes like in an oven), but on the smallest fire. So that he only gurgles quietly. And all the time we remove the foam. Fat can also be skimmed off if you don't like the thin white greasy layer on the surface. ready jelly. By the way, it can also be removed from a ready-made frozen jelly.

Important! Jellied meat is cooked for at least 6 hours, and better - 8 hours.

What else to put

Onion, peeled from the first layer of husk, a couple of carrots. Of course, peppercorns and bay leaf. All those foods that make it tastier meat broths. But we do not put them immediately, but towards the end of cooking. Carrots and onions - two hours, and pepper and other spices - about half an hour.

When to salt

Not earlier than an hour before the jelly is ready, because the water is slowly boiling away and there is a danger of oversalting the jelly. Many salt jelly after it is cooked. In this case, you need to put a little more salt, taking into account the fact that the meat will absorb it.

After cooking

When the jellied meat is turned off, you can salt it, add crushed garlic to the broth and let it stand and rest for about 20 minutes. And then start parsing the jellied meat: separate the meat from bones and cartilage.

Analysis of jellied meat and bottling in forms

When the jelly is cooked, the meat is removed from the broth with a slotted spoon. It is removed from the bones, separated from the cartilage, and the skin is selected. All meat is cut into small pieces. It is often recommended to add finely chopped cartilage to the meat, so the jelly will be more dense.

Try to choose peppercorns and bay leaves from the meat.

Arrange the meat in forms and trays, and strain the broth and pour over the meat. You can mix, or you can leave the meat below so that there is a layer of jelly above it.

Decor

On festive table jelly looks great, served in portions - for each guest. Meat and broth for such a jelly is poured and laid out in small portion molds, and it’s a good idea to put decorations on the bottom of the mold: sprigs of greens, circles of carrots, half an egg, and so on. When you take out the jelly on a plate, the decorations will be on top.

The jelly looks great, frozen in a bottle, it can be cut into large circles, like a roll. To obtain such a round jelly, you need to pour meat and broth into a plastic bottle with a cut off top and let the dish harden. Then pour over the bottle hot water and take out the jellied meat.

You can also use molds for cakes and pastries with ribbed walls for jelly - it will turn out beautifully and in an original way.

If you want to decorate the jelly, then you can separately boil carrots and other vegetables, those that were cooked with meat, most likely lost their marketable appearance.

The last step is freezing

First, the jelly is cooled at room temperature. And then he needs a very low plus - about 1-2 degrees. It is impossible to freeze jellied meat, it will lose its tenderness and softness, and it will lose its taste. So to solidify the jelly is sent to the refrigerator, approximately in the middle.

Escort

classic sauce for serving jelly - grated horseradish. You can buy it in the store, or you can make it yourself if you have horseradish root on hand (grate, add a little sugar, salt and vinegar, quite often this sauce is also diluted with water). table horseradish maybe with the addition of beets, very fragrant horseradish is obtained with sour grated apples, and if you add pureed tomatoes to horseradish, you get Siberian horseradish.

Also, an indispensable companion of jellied meat is mustard. Of course, Russian, strong, not sweetish French.

Pork leg jelly

1 kg pork legs
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Step 1. Wash and scrape pork legs, singe, remove hooves. Soak for 3-4 hours.
Step 2. Pour the legs with water so that it covers them by 5 cm and put on a strong fire, bring to a boil.
Step 3. Drain and pour new water, bring to a boil again, remove the foam, put on boil for slow fire. Boil for about 8 hours.
Step 4. An hour and a half before the end of cooking, put peeled carrots and onions in their skins. After another 40 minutes, add pepper and bay leaf.
Step 5. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. And the meat is separated from the bones and cartilage, finely chopped. Arrange in forms.
Step 6. Strain the broth and pour the meat into the molds. Cool to room temperature, then refrigerate for a few hours until set.

Jellied meat in a multicooker

2 pork legs
2 chicken legs
2.5 liters of water
1 bulb
½ head of garlic
Salt
peppercorns

Step 1. Rinse, clean and soak the legs for 2-3 hours.
Step 2. Cut the chicken into pieces (the leg can be cut into three parts).
Step 3. Peel the onion, put meat and onions, spices and salt into the multicooker bowl, pour water to the maximum.
Step 4. Put on the extinguishing mode, the longer the better, it is convenient to leave the multicooker for the night.
Step 5. When the jelly is cooked, take out the meat, remove it from the bones and cut into small pieces.
Step 6. Add garlic cloves crushed with a knife to the broth. They insist while we are engaged in meat. Taste and salt if needed.
Step 7. Put the meat into molds, filling them in half or two thirds. Pour in strained broth. Cool at room temperature and then place in the refrigerator to chill.

is coming New Year! The old one will end, we will spend it as it should be, and we will meet the new one as it will. Traditionally, we will lay a rich table with different delicious meals and no less delicious drinks.

Traditionally ... What is traditional with us, then? A?

As my good friend says, from snacks on the table in new year's eve there should be Olivier, and jelly under. And everything else is pampering and an inappropriate tribute to someone else's fashion.

To be honest, I don’t remember New Year’s and Christmas meetings without jelly. It's blasphemy or something.
We call jelly "cold", rarely when "jelly". In Russia, especially in the western regions, in the Urals - "jelly". Or simply " ". For a long time I tried to understand the difference between jelly and jelly. They say it's the same. Maybe. But our jellied meat is prepared from a piglet. Or from pork legs, shins. Rarely added beef hooves, or drumsticks. And, judging by the collections of recipes, jelly is usually made from beef: hooves, drumsticks, head.

The age-old question when cooking jelly is “will it freeze or not”, since adding gelatin is a sign of bad taste.

Jokes-jokes, freezes always. Even if there is no beef component. And how can a jelly from pork legs not freeze if a spoon floats calmly in a boiling brew?

The process of preparing high-quality jelly is very laborious and lengthy, especially if it is jelly from pork legs. How to cook jelly? I will answer - for a long time.

Recipe for excellent jelly

Ingredients

Pig's feet 2 pcs
Pork shank 1 pc
Beef 1-1.2 kg
Carrot 1 pc
Parsley root 1 pc
Bulb 1 pc
Garlic 1 head
Black peppercorns, allspice, bay leaf, salt taste

Given that the family loves a lot of meat in jelly, pork jelly is not particularly welcome at home. You have to add veal.
We have never added chicken to jelly, and poultry in general.
Historically, in our country, transparent jelly is considered not particularly honorable.
It is better to buy meat at the market. There it is guaranteed not to freeze.
Pork legs, shank and beef
Thoroughly clean the legs, shins from the bristles, if necessary, grease on open fire. Clean and rinse.
Cut the pork legs in half lengthwise with a knife, and again in half at the joint. It is not worth chopping with an ax, there will be many small bones.
Cut the drumstick into several parts, the large central bone can be left whole, not chopped.
Cut the brisket into several pieces.
Strictly speaking, the size of the pieces of meat for jelly is unprincipled.
All meat should be washed and soaked in cold water for at least 2-3 hours, and it is better to leave it overnight in a cold place. The second option is preferable, because the jellied meat takes a long time to prepare, and it is better to start in the morning.
All meat must be cut, washed and soaked in cold water.
In the morning, rinse the meat again, put it in a saucepan or cauldron, pour cold water over it. Water should be 5-7 cm above the level of the meat.
Put the pot on the fire and bring to a boil.
Put the pot on the fire and bring to a boil
It is important not to miss the moment of boiling. There will be a lot of foam. It must be removed. Use a spoon to collect all the foam that continuously forms. After 5-10 minutes, foaming will stop completely. From now on, cover the pan with a lid and reduce the fire to the very minimum. The liquid in the pan should not even boil, but “move” a little. Under no circumstances should it be boiled violently. Only a slight boil.
Leave the meat to boil for 4-5 hours. However, sometimes you can mix. Do not add water to the pot! Even if it partially boils away.
Long time to cook jelly low fire
After 4-5 hours, add peas of black and allspice, bay leaf, 1 tsp to the pan. rock salt and washed unpeeled onions, carrots, parsley roots and celery.
Vegetables for broth and garlic
If the liquid has boiled away, you will have to add boiling water from the kettle. Although this is not good, but the liquid is needed.
Add onion, roots and spices
Cover the pan with a lid and cook, at a low boil, for another 1-1.5 hours.
Cooked broth for jelly - cools down
Remove saucepan from heat. Pick out all the meat with a slotted spoon. Divide the meat on plates and let cool. Throw away onions, carrots, roots, although carrots can be left for decoration.
Pick out all the meat with a slotted spoon
Small digression. Many people prefer completely transparent jelly. To do this, the broth must be clarified. How? Look for yourself, they say that egg white works well. I won’t say that I got it as transparent as glass, let’s say it is the transparency of amber. And no lighting.
Salt the broth to taste and a little more. It should seem a little salty, literally just a little bit. Pepper black ground pepper and add minced garlic. Stir the broth, cover the pan with a lid and leave for 20-30 minutes
Next, the broth must be filtered. It is better to do this through a naturally clean cloth. The fabric will filter out small bones, peppercorns, garlic, bay leaf. All this in the cold is superfluous. Leave the broth to cool. After 10-15 minutes, remove excess fat from the surface of the broth. You can just pick it up with a spoon.
It is necessary to remove fat from the surface of the broth
Or maybe a napkin. An ordinary paper napkin thrown on the surface of the broth is covered with a film of fat, removed and thrown away. If you repeat this several times, you can almost completely clean the surface of the fatty film. Yes, by the way, leave a little fat, then the surface of the finished jelly will be with “frost”.
You can do a test that will give an answer to the question "will it freeze or not." Drop some broth on your index and thumb hands, and make sure that the fingers stick together well. If they don’t stick together, then you cooked jelly from bouillon cubes.
Sort the cooled meat with your hands, separating and discarding all the bones. This is important because the bone can easily break a tooth. The meat can be cut into small pieces, can be divided into fibers, can be used as is, in pieces.
Prepare several deep bowls or molds for jellied meat. It is very convenient to use large enameled rectangular containers, like a trough, or deep soup plates.
At the bottom of each plate, you can put parsley, a piece of hard-boiled egg, carrots extracted from the broth.

Thinking about the menu for the New Year's celebration begins long before the long-awaited and, probably, the most magical day of the year. On the eve of the holiday, the housewives get on the phone and start calling all their friends and relatives to find out all the secrets of cooking delicious aspic. However, word-of-mouth information often threatens to turn into an unsuccessful aspic, liquid, cloudy and greasy, thereby spoiling the whole lofty mood.

A similar dish was brought to the Russian lands by the French, who at one time were fashionable to write out for the education of noble children, as well as excellent cooks, which, by the way, they were. In those years, Napoleonic countrymen had in their cookbooks a recipe for an amazing dish called "galantine", which means "jelly" in translation.

This unknown "beast" was cooked from poultry and game, rabbit meat, pork or beef, after which the meat was separated from the bones and twisted with the addition of eggs and spices. The resulting paste was diluted rich broth to the consistency of fritter dough and sent to the cold, where as a result the most delicious product was obtained.

Arriving in Russia, the French noticed that after the magnificent balls the local servants were fed a similar dish, but its appearance was extremely disgusting. It was nothing more than jelly, which was prepared from the crushed remains of the lord's feast, which could include meat and vegetable products, boiled in broth and chilled.

Taking note of such a brew and your crown recipe, European culinary specialists began to experiment with spices and additives, having received various options quite tasty jelly-like dishes: aspic, aspic and brawn.

To deal with all the questions in more detail and get comprehensive answers to them, we will deal with everything in order.

Question number 1: what is the difference between jelly and brawn from jelly, and jelly from aspic?

Often all these concepts are unknowingly collected in one heap, and after all, many people still believe that this is one and the same dish, just under different names. Such culinary ignorance sometimes leads to an unexpected result in the process of preparing, for example, jelly, if a faithful girlfriend with an open heart gave a simple recipe for the same brawn. In order not to experience the bitterness of disappointment after the tedious boiling of a pig's snout for several hours, let's put everything in its place and justify who is who.

Jellied

This is a lighter version of the jelly. It is cooked, as a rule, from lean meats: chicken, rabbit, veal, tongue, and also from fish. Gelatin is often added to the broth to thicken it.

In the design of the dish, the name speaks for itself, meat slices, rather large, are placed on the bottom of the container, decorated with vegetables and other additives and poured light broth, after which all this is sent to the cold for solidification.

brawn

This is pork or beef meat boiled in a broth under pressure, and often a peeled head is taken for cooking, with the addition of spices. A few hours later meat pieces separated from the bones, mixed with a very rich broth and poured into a jar, or in a natural shell.

Jelly

This is the closest relative of jelly and in most cases both of these terms are used as synonyms, however, these “brothers” also have their own differences and nuances in cooking.

Firstly, this version of the jelly-like snack is cooked much longer, has more dark color and somewhat soft texture. In addition, the jelly does not accept spices, with the exception of garlic.

What is jellied meat, be it from beef or pork, how many hours does it boil and harden with and without gelatin, and also how to cook it correctly to make the broth clear, and we will analyze many other questions more carefully. And then in the center New Year's table we will proudly have the most perfect jelly-like meat dish.

Question number 2: in which pan to cook jellied meat?

If the theater begins with a hanger, then any culinary "performance" should start with the choice of the optimal dishes. As for the jelly, the question here, of course, is quite a large-scale one, since this dish is prepared for a long time, as a rule, it is made immediately and a lot, so this problem must be approached with all responsibility.

Of course, it won’t work to get rid of a 2-3 liter container, because for fat we usually take legs and oils, and these elements are quite large, and, plus everything, they still need to be completely filled with water. Therefore, when choosing a container, give preference to a 5 or even 7 liter pan.

If we figured out the volumes, now we need to find out from which material it is better to choose a vessel. Today, the assortment of these utensils literally overshadows not only the eyes, but also the mind, since it is difficult to determine the best saucepan.

Cast iron cauldrons

In general, many housewives advise choosing cast iron cauldrons. This material has an excellent property - to keep heat evenly over the entire area of the vessel. Therefore, our broth will be heated not only from below, but also from all sides.

Enameled pots

Enameled saucepans, which are famous for their colorful appearance, have one important plus, there is no place for microbes in such dishes. However, such a container is suitable only for soups, compotes and other liquid foods.

We are increasingly stewing meat for making jelly, and for a long time, and our fillet threatens to simply burn. And all because such dishes are heated unevenly, and the main heat comes from below from the fire. So we reject such a tank, it does not suit us.

Steel saucepan

A steel pan is the most popular among hostesses. However, this cookware has its downsides. For example, the low thermal conductivity of this material significantly increases the cooking time, and if you remember that the jelly is already cooked for 1/3 of the day, then this option is simply not appropriate in our case.

However, now manufacturers have nevertheless solved this problem by reinforcing the design of the pans with a multi-layered bottom and equipping the walls with a copper, bronze or aluminum layer. Due to this innovation, such containers are now in no way inferior to cast irons in terms of their uniform heating. So modern steel containers will do an excellent job of cooking jellied meat.

Aluminum pans

Aluminum pots are a great help for express cooking, because the water in them boils instantly, but for cooking a jelly-like meat dish they absolutely do not fit.

This is explained by the fact that aluminum tends to enter into chemical reactions with salt, acid and alkali, which will affect taste characteristics dishes.

In addition, long-term cooking in such a container threatens to reward food with toxins, and food will burn mercilessly in such a bowl. This option is clearly not for jelly.

Ceramic and glass pan

Ceramic and glass container for cooking jellied meat - this is what the doctor ordered. There is nothing better than this type of pots. Despite the rather low thermal conductivity, this material can retain heat for a long time, food in such a container will be cooked as sparingly as possible, heating evenly, which is especially important for our product.

Pressure cooker or slow cooker

Another great assistant in the matter of cooking jelly is a pressure cooker or slow cooker. . In these automatic containers with the setting program, you can also cook a wonderful rich broth.

Question number 3: what is better to cook jellied meat from?

This question is probably becoming one of the controversial ones, since each family has trump card recipes in their “sleeves” using one or another type of meat.

However, most often, for some reason, pork is chosen for the broth. Such a broth “grasps” better, and the jelly from it turns out to be quite strong.

But ... it was not without pitfalls. Pork broth it turns out mostly cloudy and greasy, which threatens to spoil the whole holiday look ready meal.

For those who prefer crystal clear meat jelly, which is in no way inferior to the quality of solidification, we advise you to turn Special attention for beef or turkey.

For the strength of the broth and as a guarantee of excellent solidification of jelly without gelatin, you need to choose bone and cartilage pieces: legs, shank, tails and ears, large oils, head and naturally meat, but not fatty, since it is fat that is the worst enemy of jelly, not giving him to take on a gelatinous consistency.

Also chicken aspic a significant role is assigned to all this festive splendor, but in this case it is better to take more bird legs, necks and heads, and also, if possible, cook the broth on rooster. In this comrade, there are still more gelling substances than in his girlfriends. In addition, game jelly freezes perfectly, so that wood ducks and partridges also have a place in a huge saucepan.

Question number 4: how many hours do you need to cook jellied meat?

On the night of December 29-30, magic happens in all the kitchens of the country: everyone is asleep, and only in a huge pot on the stove “life” continues to boil - this is jelly.

This method of night cooking has taken root in the hearts of housewives for decades, during which their mothers cooked this way, and before them their grandmothers. However, a reasonable question arises: how much jelly should be boiled?

Even the most experienced chef in the world will definitely not undertake to answer this riddle, since the time regime directly depends on the type of meat that was chosen for this important mission, as well as on the type of unit in which the whole process takes place. Therefore, in order to still give comprehensive information, we will consider all possible options.

How long to cook chicken jelly?

For those who are fans white meat and decided to cook a jelly-like chicken appetizer, we are in a hurry to convey the happy news. Your dish will cook the fastest - 3 hours, according to experts.

However, housewives, as independent experts, but whose opinion is very important, nevertheless assure that, due to the small amount of gelling components in birds, excellent chicken jelly it should take at least 5 hours, and in order for the jelly to turn out noble, it is better to cook a rooster along with chickens.

How long to cook pork jelly?

Most culinary specialists give more preference to this dish, made from pork knuckle. Like, it freezes better, and tastier.

But for every jelly, there is a good fellow, with their own taste preferences and gastronomic wishes. But for those who still opted for cooking a “shaking” snack on legs, you need to be patient, since the brew will take 6-7 hours to prepare.

How long to cook beef jelly?

In principle, beef broth is prepared no more and no less than pork, it will take the same 7 hours to cook.

In general, for any aspic, in addition to time, there is a readiness indicator. When the meat begins to separate from the bones on its own, the process can be considered almost complete.

How long does jelly cook in a pressure cooker?

The kitchens of many home cooks today are more like a space station, where everything is packed with strange appliances with lights and buttons. A pressure cooker today is one of the most popular units that can greatly facilitate cooking, saving a lot of time and useful substances in the finished product.

So, cook meat jelly in this miracle saucepan under high pressure can be much faster than the usual old-fashioned way. for pigs and beef jelly it will take no more than 3 hours, chicken - 1-1.5 hours.

How long should you cook jelly in a slow cooker?

However, now there is an even more nimble kitchen assistant, a hybrid of a pressure cooker and a slow cooker. If you often wonder how to quickly cook jelly, then this device is simply vital for you, because only with its help you can really cook excellent jelly in a short time, where our dish will reach the desired condition in a matter of 1.5 - 2 hours in the “ meat".

In this smart machine, the time for boiling meat and broth will take much longer than its predecessor. Still, you will have to wait 5-6 tedious hours in the “extinguishing” program, and this temporary regime applies to all types meat products whether it be a bird or a crocodile.

Question number 5: when do you need to salt the jelly when cooking?

Salting the broth is one of the most important secrets cooking the most delicious jelly. Flavor the jelly with salt literally half an hour or an hour before the end of cooking. Previously, this should not be done due to the fact that the liquid evaporates during the languishing process, and as a result, we can get an inedible salted dish.

In order for the jelly to be tastiest after solidification, you need to slightly salt it. hot broth, then after cooling we get perfect product with excellent taste.

Question number 6: how to cook aspic to make it transparent?

Very often, housewives make mistakes when cooking jelly in the form cloudy broth. And all because the production technology was violated during the preparation process. In order to avoid the “muddy” shame in the future and achieve a mirror-like purity of jelly, take note of the following rules:

How to lighten cloudy jelly

However, force majeure situations still sometimes occur, when even with strict observance of all the rules, the dish being prepared still suffers an evil fate in the form of turbidity. There is no place for despair in the kitchen, drive it away, away and away. Now we will tell you how to lighten cloudy aspic. For this we need fresh eggs, or rather their proteins, at the rate of 1 protein per 1 liter of fat.

We extract all the meat from the broth, and catch the flakes with a strainer;
egg protein mass we need to beat until a stable foam and carefully introduce into the meat broth, so that the proteins are distributed evenly throughout the entire volume of the liquid;
Now we remove the pan from the heat and pass the broth through a fine mesh, which can be taken as a chiffon fabric or gauze folded several times. Our goal is to clean the liquid from unnecessary impurities as much as possible;
Proteins pull together excess turbidity, and at the output we get a light and beautiful jellied meat.

If desired, at the end of cooking, you can tint the broth with turmeric or saffron. These spices will give it a beautiful golden hue.

Question number 7: how to remove fat from jelly?

After an infinitely long process of cooking jellied meat, we can find a rather impressive oily layer on the surface of the sticky broth, which must be removed so that our dish does not come out too greasy.

Question number 8: why does the jelly not freeze and what can be done to make it freeze?

Very often, inexperienced, and sometimes even seasoned housewives, experience an unexpected and far from positive result of all their Kholodtsov activities. It seems that you are doing everything strictly according to the recipe, observing all the technology and cooking time, salting and removing fat in time, bleaching and filtering the broth.

Having abandoned the family for the whole day, killing a good half of the day to prepare the ungrateful jelly, in the end you encounter such a problem that the jelly did not corny freeze or did it badly.

Immediately a new round of questions arises, why did this happen? How to fix it now? And what, in fact, to do?

The first thing that can affect this behavior of a snack is an excess of liquid. If during the cooking process the broth was repeatedly added and in the end it turned out to be liquid, and not sticky, then this is the whole snag. Ideally, the proportions of water and meat should be 2/1, then your dish will turn out great.
The second failure factor may be insufficient cooking time. If they cooked a little, then the liquid simply did not have time to draw out all the “juices” from the bones and cartilage.

To correct such a nuisance, you need to heat the jelly again and add gelatin diluted in cold water to the liquid and then decorate the finished brew and pour it into molds.

The jelly should harden as much as it was cooked, namely 6-7 hours. So if in just an hour or two you raised the alarm that the jelly did not set and the liquid did not gel, then your nerves just give up from hard work. Sit down, relax and after a while you will enjoy a wonderful New Year's surprise.

Question number 10: how long does jelly keep in the refrigerator?

Aspic is such a delicious thing that it is eaten much faster than it is cooked. However, due to our mentality, we always cook a lot, so that relatives, guests, and neighbors have enough. And it doesn't matter that they all cooked on the same scale.

That is why often a gelatinous snack can cuckoo in the refrigerator for several days in anticipation of its finest hour. However, this yummy also has its own period, which expires 5 days after its preparation.

But there is an opportunity to extend the Kholodtsov existence for a couple of days. You just need to put the appetizer in a saucepan, heat it, slightly sweat over low heat and pour it into the molds again. Voila, a new life for the jelly is provided.

Using our secrets of cooking delicious jelly, you can achieve excellent results in the culinary field, even if you are planning to cook a gelatinous snack for the first time. And if you connect your wild imagination and decorate this meat splendor to your liking, then believe me, this dish will become a crown on your holiday.

Kholodets is one of the most popular cold appetizers on the Russian holiday table. You can also serve it just for dinner, for example, with mashed potatoes instead of store-bought sausage. Therefore, knowing how to cook jelly will be useful to every housewife. The following are the most successful recipes this dish.

How to cook classic jelly?

A few decades ago, only tails, legs, ears, heads and other parts were used to make jelly. carcass, which cannot be prepared in any other way than long-term cooking and gelling. But modern housewives have improved classic recipe by adding meat pulp to it, as well as a large number of spices.

Recipe Ingredients

The classic recipe necessarily includes pork legs and ears. Without these components with gelling components, the jelly simply will not harden. In addition to them, you can use other meat parts pork carcass. Many cooks add a whole chicken to the ears and legs, from which you can cut a large amount of meat.

In addition to 2 ears, 2 legs and a large chicken, vegetables are taken to cook the broth. It is enough to use 3 pieces of carrots and onions. Onions, when all the components are cooked, are always thrown out, but carrots can be cut into shapes and beautifully placed in jars with jelly.

Perfectly complements the jelly with chopped garlic (to taste), peppercorns and bay leaves. Ready broth it is filtered from all these components and only then poured onto the meat. The liquid is salted at the very beginning of cooking.

How much to cook jelly?

It is difficult to say unequivocally how much to cook aspic. It depends on the size of the cuts of meat, the heat level of the stove and some other factors. On average, the dish is prepared from 4 to 8 hours. In the process, be sure to remove the foam from the surface of the broth.

If a pressure cooker is used, the meat will be ready in 2 hours. True, in this device the broth will turn out to be more cloudy. For transparency, it is recommended to drain the first liquid after boiling.

How to disassemble and serve the dish?

First of all, parts of the carcass are always removed from the broth, meat is removed from them, which must be cut into small pieces. Bones and veins are thrown away. The meat is placed in convenient bowls for jelly, and on top it is poured with strained broth from the pan. When pouring, you can decorate with egg slices, boiled carrots.

The jellied meat is best left in the refrigerator to freeze overnight. Before serving, the top layer of fat is removed from it. You can decorate the jelly with finely chopped greens. Mustard or sour cream and horseradish sauce are served separately.