Basic rules for preparing good jellied meat
In order to cook transparent jellied meat, must be remembered
some simple rules, following which you can easily
create this cooking masterpiece.
Rule 1. Select the main ingredient - meat.
You can make jellied meat from any meat (chicken, pork,
beef, pork feet, etc.), the most important thing is to choose the right one
main product.
It is best to buy such an important component in jellied meat as meat at
market, because there it is guaranteed not to be frozen.
Pork legs, which are the key to the solidification of the dish, must
clean the bristles well, and, if necessary, burn them on fire, then
Rinse. You can add any meat you like. Will it be
chicken, beef or the same pork jellied meat- the hostess decides, but
pork legs (to be more specific - the part that ends
hooves) are absolutely necessary, then no gelatin will be needed.
If the meat has skin on it, this will also play a good role in
hardening of the jelly. The size of the pieces of meat for jellied meat does not matter much
roles. The brisket and drumstick can be cut into several parts, and large and
Leave the central bone entirely. In order to avoid small
seeds, pork feet you need to cut it in half lengthwise, and then again
in half along the joint.
But, oddly enough, you can’t overdo it with meat. Necessary
maintain certain proportions, otherwise there is a risk that
the dish still won’t harden: several pig’s feet weigh
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 any remaining coagulated blood from the meat. Besides
The skin will be much softer and more tender after soaking.
Taking a pan and placing it in meat ingredients, you need it completely
soak them in cold water, and leave for several hours (or better for
all night long). In the morning, you can rinse the meat again and scrape it thoroughly.
pork legs to remove sooty areas. Also clean the skin
other meat components. A small paring knife is suitable for this
challenges like nothing else. Then you can place the meat in the cauldron and
start cooking.
Rule 3. The first water must be drained!
The conviction of some housewives that
that removing scale with a slotted spoon will completely solve all problems - not quite
Right.
It is better to drain the first water after cooking meat, because along with it
all will be removed excess fat and other unwanted components.
Moreover, the appearance of such 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, you need to rinse the contents of the cauldron under running water,
which will remove the little stuck-on bits of coagulated protein. After that
You can put the meat back for final cooking. Amount of water
should be about 2 centimeters above the meat level. If quantity
If there is more water, it will not boil away as expected. 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 is also necessary to take into account that in order for the jellied meat to turn out transparent,
Do not allow the contents of the cauldron to boil. Cook the jelly
needed on low heat, approximately 6 hours, and then the result will exceed
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 “delights” will come from
adding these ingredients will evaporate along with the boiled water.
Salt should also be added to the jellied meat after 4-5 hours, because in the process
boiling water, the broth becomes more concentrated, and there is
there is a possibility of simply over-salting the dish.
Allspice, bay leaf and other spices to taste, it is better to add minutes
thirty before the end of cooking, then the bouquet of aromas will win the hearts of even
the most scrupulous critics.
Rule 5. How long to cook jellied meat.
Jellied pork (pork legs, knuckles) 5-6 hours;
- chicken jellied meat 3-4 hours;
- beef jellied meat 7-8 hours.
But it’s best to cook jellied meat from assorted meats, then it will turn out
more tasty and rich.
Rule 6. Bones are removed by hand, not with a meat grinder.
After the jelly has finished cooking, it is necessary to remove the meat from
pots. The easiest way to do this is with a slotted spoon. The broth needs to be strained
through a colander, or better yet through a clean cloth, removing the onion, carrot,
peppercorns and bay leaf.
The slightly cooled meat must be carefully sorted with your hands, separating it
from the bones (you can help yourself with a small knife).
It is better to cut meat by hand rather than using a meat grinder, as this will
guarantee that even the most small seeds, about which it is very easy
break teeth, will not end up on the plate of any of the guests.
It is better not to throw away the skins and cartilage, because they will give the jellied meat strength.
You can put greens on the bottom of the plate in which the jellied meat will freeze.
or cut out various figures from carrots - it will be wonderful
decoration of such interesting dish. After this, spreading the meat mass into
prepared container, you can fill it with broth.
Rule 7. The right temperature is the key to success.
The best place for freezing jellied meat 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 jellied meat is not cold enough, it will not harden, but if,
on the contrary, if it freezes, 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 (Jellied meat with gelatin)
If the jellied meat has not frozen, there is no need to worry. The dish can be easily saved
pouring it back into a clean pan and boiling for a few minutes. Further
It is necessary to dilute gelatin in a separate container according to the instructions on
packaging (dosage should be seen there). Pour the gelatin into the jellied meat and
mix well and pour into plates. After this procedure the jelly
It will harden for sure, there is no doubt about it.
Jellied meat recipe
To prepare delicious jellied meat you will need the following products:
pork knuckle weighing about a kilogram;
0.5 kg pork;
one onion;
2-3 bay leaves;
5-6 peas of allspice;
2-4 cloves of garlic;
2.5 liters of water;
salt.
Preparation of jellied meat:
1. Prepare the meat: rinse and add water, soak for a couple of hours.
After this, clean the shank well and cut it into two parts.
2. Pour cold water into the pan 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 heat as much as possible (so that the broth is barely
was boiling). Cook the jellied meat for 5 hours.
5. Next, add onion, pepper, salt and bay to the broth
sheet. Let simmer for another hour.
6. Remove the meat from the pan, and put the meat 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. Place meat in jellied meat molds and fill with broth. Let it harden
(preferably in the refrigerator on the middle shelf).
9. Serve the jelly, first garnished with herbs, with mustard or
horseradish.
Quick tips for preparing jellied meat
Based on the foregoing, we can formulate several main
tips that will help you cook correctly, and most importantly deliciously
jelly.
1. The meat must be fresh.
2. To make the jellied meat freeze better, it is better to use pork knuckle or
animal legs.
3. In order for the jelly to taste good, the meat must first be
soak in cold water.
4. It is better to drain the first broth.
5. Spices and seasonings should be added shortly before the end of cooking.
jellied meat to preserve their flavor.
6. Meat bones must be carefully selected by hand.
7. Jellied meat should harden at correct temperature- on average
refrigerator shelf.
8. If the jellied meat has not frozen, you can simply add gelatin, first
boiling the jelly.
9. Do not add too much water, as the jellied meat may not
freeze. Too little water is also not a good option.
10. You need to salt the jellied meat 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 select the meat, and pay careful attention to its cooking, and then
jellied meat is doomed to success!
Today jellied meat is a mandatory attribute of any festive feast. But not everyone knows that the history of this dish goes back several centuries. They started cooking it in the 16th century. IN northern regions In our vast country it is called jelly. Southerners apply the name “jellied meat” to a dish made from pork legs with the addition of beef on the bone, pork, chicken or turkey. It is important that the recipe contains sufficient quantity ingredients containing gelling agents. Those who rarely cook this dish have natural questions: “How much to cook jellied meat, if you use different types meat? and “Can jellied meat be cooked in a pressure cooker or slow cooker?”
Secrets of a delicious dish
Not every housewife manages to cook tasty and appetizing jellied meat. A dish where pieces of meat are visible through the frozen golden-transparent broth - aerobatics a real craftswoman. To make it a success, you need to know a few important secrets of its preparation.
1. A prerequisite for any jellied meat recipe is the presence of pig legs in it. They contain a lot of gelling substance, which guarantees that the dish will harden well. Each housewife has her own signature recipe jellied meat and adds other types of meat to your taste. They have excellent gelling properties beef legs and head. But some people prefer to use beef on the bone. Others give their preference to chicken or turkey, trying to reduce the calorie content of this hearty dish.
Legs, pieces of beef, shanks, turkey, chicken must be fresh and good quality. Otherwise it will not be possible to cook delicious jellied meat.
Advice! For jellied meat, it is better to take homemade or farm meat. Those who have tried to cook this dish from imported products know that the broth from them is whitish in color. When it freezes, it looks completely unappetizing.
2. To get rid of the remaining dried blood and soften the skin of the knuckle and legs, meat products need to be soaked in cold water for several hours. This is usually done at night. Chicken and turkey meat do not need to be soaked. In the morning, the skin is cleaned of dark spots remaining after the tarring procedure, and all the meat is washed well. Now you can put it on to cook.
3. Experienced housewives They prefer to drain the first water after boiling. Of course, you can simply remove the resulting foam with a slotted spoon. But then there will be no guarantee that the broth will turn out clear. In addition, this procedure will remove the specific greasy odor and significantly reduce the calorie content of the finished dish.
4. Spices and salt should be added after about five hours of cooking. As the jellied meat cooks, the water evaporates. If you salt the broth early, it may become overly salty by the end of cooking. And the smell of spices and vegetables will disappear.
On a note! Onions should not be peeled. You just need to rinse it with running water and put it in the dish you are preparing. The broth will take on a beautiful golden hue.
5. Separate the meat into jellied meat after it has cooled. In order not to miss small bones (especially for turkey necks), it is better to cut it with a knife. Cartilage and pieces of skins are also cut into small pieces. Garlic should be crushed using a garlic press and mixed with meat. The prepared cold cuts are placed in molds and filled with strained, slightly cooled broth.
6. After the jellied meat has cooled down to room temperature, it is placed on the middle shelf in the refrigerator. After five to six hours the dish will harden.
Traditionally, jellied meat is cooked in a large saucepan. But you can cook it in other ways: in a pressure cooker or multicooker. It also has its own secrets. And this will take much less time.
Traditional cooking method
You can cook it in a pressure cooker or slow cooker Not a large number of aspic. But many housewives prepare thoroughly for the holidays, so they use a large saucepan for this purpose.
The standard proportions are approximately as follows: for a couple of pork legs, with a total weight of approximately 700 - 800 grams, one and a half kilograms of other types are required meat products. Pork knuckles, turkey necks, chicken legs, and pieces of beef on the bone are suitable for this purpose.
For your information! Pieces of chicken or turkey can not be placed in the pan immediately, but after three to four hours. More tender poultry meat cooks faster and also begins to fall off the bone faster.
The jellied meat should be cooked over low heat for five hours. The resulting foam must be removed with a slotted spoon. After this time, you can add vegetables, spices, and salt. Now the jellied meat remains to be cooked for another one and a half to two hours. During this time, the meat should begin to separate well from the bone.
The cold cuts should be removed from the broth and cooled. Throw away the vegetables. Now you need to carefully remove all the bones, cut the meat into pieces and arrange in molds. The strained, cooled broth is carefully poured over the meat. Once the jellied meat reaches room temperature, it is placed in the refrigerator to harden.
For those who prefer to cook jellied meat traditional way, it takes several hours to prepare it. But, unlike jellied meat cooked in a slow cooker or pressure cooker, it is easy to control the taste and color of the broth.
Cooking in a pressure cooker
Delicious and rich jellied meat turns out in a pressure cooker if you cook it from pork knuckle with the addition of beef. Pre-soak meat products for 10 - 12 hours and cleaning the shanks is required.
Pieces of shank are placed in a special bowl and cold cuts. All this is filled with water in an amount of 1.5 liters. Salt and spices are added immediately. The pressure cooker has a valve that must be closed. Next, the “Jellied” mode is turned on. Cooking time is about one and a half hours.
If you cook jellied meat in a pressure cooker from the shank with the addition of turkey or chicken, you can set the “Stew” mode, and the cooking time will be reduced to 45 minutes.
Broth in a pressure cooker does not always turn out perfectly transparent. To correct the situation, pour the liquid into a small container and let it cool. You need to pour a little vinegar into it and whipped egg white. Bring the remaining liquid to a boil and pour the resulting mixture into it. Now everything should be strained well. The meats and broth are ready to complete the dish.
Cooking in a slow cooker
You can cook jellied meat in a slow cooker in the same way as in a pressure cooker. Place pieces of shank, beef, turkey, and chicken in a special bowl. Spices, vegetables and salt should be added immediately. In the multicooker, turn on the “Stew” mode. The time required from start to finish of cooking is at least 6 hours.
Cooking jellied meat in a slow cooker is preferred by those who are used to cooking in small portions. Of course it's convenient. However, this method also has several disadvantages. In a slow cooker, the pieces of shank, beef, turkey or chicken should be very small. It's quite difficult to fit the legs in there. If you cook jellied meat in a slow cooker, the quality of the broth is difficult to control.
Don't be afraid to try new jellied meat recipes and enjoy your meal!
Jellied meat is one of the most popular dishes Russian cuisine. How to cook it correctly?
The word “jellied meat” comes from the familiar word “cold”. Peasants in Rus' prepared this dish in the cool season, when the slaughter of livestock began. Yes, and they eat jellied meat, accordingly, cold. Our ancestors knew how to cook jellied meat in the 17th century.
Peasants have always been thrifty people, so they tried to ensure that nothing was wasted on the farm. So the tradition of cooking arose this dish from the big ones pig heads and legs. Aristocrats also respected jellied meat. In wealthy homes, jellied meat was prepared from best products, adding spices to it and straining the broth until clear.
Cook jellied meat according to the classic recipe
Most often, jellied meat is made from pork, however, then it turns out cloudy. If you want the jellied meat to become transparent, then use it as meat base lamb or beef.
If you decide to cook jellied pork legs, you will need the following products:
- Pork legs – 4 pieces.
- One and a half kilograms of meat.
- One head of onion.
- Carrot – 1 piece.
- 4-5 cloves of garlic.
- Spices: bay leaf, allspice, 1 parsley root, cloves to taste.
- Salt.
IN classic recipe There is no gelatin, which many people add to make the jellied meat harden well. In fact, pork legs give jellied meat an excellent gelling effect; the main thing is that the legs are fresh, since stale or defrosted meat will not make the jellied meat dense and strong enough.
What type of meat is best suited for preparing delicious jellied meat? Yes, anyone! The main thing is that the meat is not fatty, so choose breast or tenderloin. The most delicious, according to gourmets, is game jellied meat. You also can't go wrong if you choose several types of meat (poultry or cattle). For example, chicken and turkey meat. How to cook pork jellied meat to get an attractive result golden color? Add the onion while cooking, removing only the peel from the head.
Preparation of jellied meat consists of several stages:
- Preparing meat. Before placing the meat in the pan, defrost it and carefully place it in cold water. After an hour, rinse thoroughly and scrape with a sharp knife. How to cook jellied meat from knuckles (also called pork legs) that are truly delicious? Right choice quality meat– the main factor.
- Preparing vegetables. Peel the onion, as well as carrots and garlic before adding.
- Add peeled vegetables and meat and cook. Vegetables are placed in jellied meat at the beginning of cooking for about an hour and a half. You can add vegetables at the very end, an hour and a half before the end of the process. Allspice and bay leaf are usually added at the beginning. How long to cook jellied meat is up to you. Usually the meat is cooked for about 6-12 hours. Know: the longer you cook the jellied meat, the more flavorful it will be.
- Cutting meat, straining broth. When the jellied meat is cooked, strain it carefully through a fine sieve or cheesecloth to separate the broth and meat. Boiled meat should be separated into small pieces by hand and placed in molds. There you can optionally add herbs (dill, parsley), carrot slices, pieces of boiled eggs, grated garlic and green pea, add a small slice of lemon for taste. Next, pour the strained broth into the molds, close them with lids and place them in a regular refrigerator, not in freezer. If it's frosty outside, you can place the jellied meat on an unheated balcony. When the jellied meat has hardened, it can be served. Horseradish, mustard, ketchup, and mayonnaise are suitable for jellied meat as seasonings.
So we figured out how to cook jellied meat from the legs. What should we do with the skin and bones, with the fat and cooked vegetables that are left after cooking? The skin and fat can be cut into small pieces and added to the jellied meat. Can be eaten as separate dish with a side dish of potatoes. It is better to throw away bones, spices and onions.
Cooking chicken jellied meat
Jellied meat can be cooked not only from traditional types of meat: fatty pork or lean beef, but also from chicken, without adding pork legs to it. Suitable for preparing chicken jellied meat: whole chicken, and its individual parts.
Required Products:
- 250 g chicken necks, the same amount chicken feet and chicken wings.
- Carrots - two things.
- Garlic – 6 cloves.
- 25 grams of parsley and dill.
- 1 onion.
- Spices (bay leaf, pepper and salt to taste).
How to cook chicken jellied meat so that it is especially appetizing? Rinse the chicken pieces cold water especially carefully. Place the pieces in a saucepan and fill one third of the water on top. Cut the peeled carrots and onions into small circles and place them in water. Add a bay leaf (2-4 pieces). Chicken jellied meat is cooked for about 3 hours, and in the first hour it is necessary to constantly skim the foam from the broth. Half an hour before the end of cooking, add another chopped carrot. As a result, the water boils away and the chicken becomes soft. Place the chicken pieces on a cutting board, separate the meat from the skin and bones, and put them back into the broth, adding finely chopped garlic. Cook the jellied meat for a while longer. Pour the resulting broth into molds. To harden, leave in the refrigerator for 4-5 hours.
Is it necessary to add gelatin to jellied meat?
If you ask housewives the question: “how to cook jellied meat correctly?”, most of the busy ladies will answer that proper jellied meat not possible without gelatin. After all, in order for jellied meat to freeze well, it needs to be cooked for a long time. With the modern pace of life, housewives want to make jellied meat (and any dishes) quickly. By the way, among the peasants jellied meat was considered a festive dish precisely because of the labor-intensive nature of its cooking.
Buying instant gelatin, pay attention to the instructions on the packaging and follow them strictly. To dissolve the gelatin, prepare cold water in advance. boiled water. Usually take one part gelatin and five parts water. Gelatin will dissolve in water in about 10 minutes. Then it can be poured into hot broth.
If you made jellied meat without adding gelatin at the beginning, but it did not harden, then gelatin can be added to ready dish, dissolving it according to the instructions indicated on the bag. Ready jellied meat Keeps in the refrigerator for about three days, then it starts to sour.
Cooking jellied beef
Everyone understands that beef jellied meat is a less fatty dish than pork jellied meat. If you already know how to cook jellied pork, then preparing jellied meat from lean beef will not require much work. Just replace the pork legs with beef ones, carefully chop them into small pieces, immediately pour cold water over them and leave to soak for 4-6 hours. For beef jellied meat you will need the same ingredients as for pork jellied meat.
Some housewives ask: “How to cook beef jellied meat in a slow cooker?” It's quite simple. Place the cleaned and thoroughly washed meat in the multicooker, fill it with water, and turn on the first program. Close the lid loosely. Add the vegetables immediately after boiling, then close the lid and cook the jellied meat for an hour and a half. If you decide to prepare a large amount of jellied meat, you will have to repeat the process, because the multicooker is not designed for large volumes.
Thinking about the menu 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, housewives get on the phone and start calling all their friends and relatives to find out all the secrets of preparing delicious jellied meat. However, often “word of mouth” information threatens to result in an unsuccessful aspic, liquid, cloudy and greasy, thereby spoiling the entire elevated mood.
A similar dish was brought to Russian lands by the French, who at one time were fashionable to hire to teach noble children, and also 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 translated means “jelly”.
This unknown “beast” was cooked from poultry and game, rabbit, pork or beef, after which the meat was separated from the bones and twisted with the addition of eggs and spices. The resulting pate was diluted rich broth to the consistency of pancake dough and sent into the cold, where the result was a most delicious product.
Arriving in Russia, the French noticed that local servants were fed a similar dish after lavish balls, but its appearance was extremely disgusting. It was nothing more than jelly, which was prepared from the crushed remains of a lordly feast, which could include meat and vegetable products, boiled in broth and chilled.
Taking note of this brew and your signature recipe, European cooks began to experiment with spices and additives, obtaining various options quite tasty jelly-like dishes: aspic, jellied meat and brawn.
In order to understand all the questions in more detail and get comprehensive answers to them, we will deal with everything in order.
Question No. 1: what is the difference between jelly and brawn from jellied meat, and jellied meat from aspic?
Often, out of ignorance, all these concepts are lumped together, and many still believe that this is the same dish, just under different names. Such culinary ignorance sometimes leads to an unexpected result in the cooking process, for example, jelly, if a faithful friend with an open heart innocently gave a recipe for the same brawn. In order not to experience the bitterness of disappointment after the tedious boiling of a pork snout for several hours, let's put everything in its place and explain who is who.
Jellied
This is a lighter version of jellied meat. It is usually cooked from lean varieties of meat: chicken, rabbit, veal, tongue, as well as fish. Gelatin is often added to the broth to further solidify it.
In the design of the dish, the name speaks for itself: meat slices, quite large, are placed on the bottom of the container, decorated with vegetables and other additives and filled with light broth, after which the whole thing is sent into the cold to harden.
Seltz
This is pork or beef meat boiled in broth under pressure, and often for its preparation they take a cleaned head, with the addition of spices. A few hours later meat pieces separated from the seeds, mixed with a very rich broth and poured into a jar or natural casing.
Jelly
This is the closest relative of jellied meat and in most cases both of these terms are used as synonyms, however, these “brothers” also have their own differences and nuances in preparation.
Firstly, this version of the jelly-like snack takes much longer to cook and has more dark color and several soft consistency. In addition, jelly does not accept spices, with the exception of garlic.
What is jellied meat, be it made from beef or pork, how long does it take to cook and harden with and without gelatin, as well as how to cook it correctly to make the broth clear, and many other questions we will examine more carefully. And then in the center New Year's table we will have the most perfect gelatinous meat dish standing proudly.
Question No. 2: in which pan should I cook jellied meat?
If theater begins with a hanger, then any culinary “performance” should start with the selection of optimal utensils. As for jellied meat, the question here, of course, is quite large-scale, since this dish takes a long time to prepare, it is usually made in large quantities at once, so this problem must be approached with full responsibility.
Of course, you won’t be able to get away with a 2-3 liter container, since for the broth we usually take stems and oils, and these elements are quite large, and, on top of everything else, they still need to be completely filled with water. Therefore, when choosing containers, give preference to a 5 or even 7 liter pan.
If we have figured out the volumes, now we need to figure out what material is best to choose a vessel from. Today, the assortment of these utensils literally eclipses not only the eye, but also the mind, since determining the best saucepan is, oh, how difficult it is.
Cast iron cauldrons
In general, many housewives advise choosing cast iron cauldrons for cooking jellied meat. This material has the excellent property of holding heat evenly over the entire area of the vessel. Therefore, our broth will heat up not only from below, but also from all sides.
Enameled pans
Enameled saucepans, which are famous for their colorful appearance, have one important advantage: there is no place for germs in such dishes. However, such a container is suitable only for soups, compotes and other liquid foods.
To prepare the jelly, we stew more and more meat, and for a long time, and our fillet simply threatens to burn. And all because such dishes heat up unevenly, and the main heat comes from below from the fire. So we reject such a tank, it does not suit us.
Steel pan
A steel pan is the most popular among housewives. However, this dish has its drawbacks. For example, the low thermal conductivity of this material increases the cooking time several times, and if you remember that jellied meat already takes 1/3 of a day to cook, then this option is simply not appropriate in our case.
However, today manufacturers have solved this problem by strengthening the construction of the pans with a multi-layer bottom and equipping the walls with a copper, bronze or aluminum layer. Thanks to this innovation, such containers are now in no way inferior to cast iron in their uniform heating. So modern steel containers will do an excellent job of cooking jellied meat.
Aluminum pans
Aluminum pans will be an excellent help for express cooking, since the water in them boils instantly, but for cooking jelly-like meat dish they are absolutely not suitable.
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, prolonged cooking in such a container threatens to endow the food with toxins, and the food will mercilessly burn in such a container. This option is clearly not for jellied meat.
Ceramic and glass pan
Ceramic and glass containers for cooking jellied meat are just what the doctor ordered. There is nothing better than this type of pan. Despite the rather low thermal conductivity, this material can retain heat for a long time; food in such a container will be cooked as gently as possible, heating evenly, which is especially important for our product.
Pressure cooker or multicooker
Another great helper in preparing jellied meat is a pressure cooker or multicooker. . In these automatic containers with a setting program, you can also cook a wonderful rich broth.
Question No. 3: what is the best way to cook jellied meat?
This question is probably becoming one of the controversial ones, since each family has trump recipes up its “sleeves” using one or another type of meat.
However, for some reason, pork is most often chosen for the broth. This kind of broth “seizes” better, and the jellied meat from it turns out to be quite strong.
But... there are some pitfalls here. The pork broth turns out to be mostly cloudy and greasy, which threatens to spoil the whole festive look ready dish.
For those who prefer crystal clear meat jelly, which is in no way inferior in the quality of hardening, we advise you to pay special attention to beef or turkey.
For the strength of the broth and to guarantee excellent hardening of jellied meat without gelatin, you need to choose bone and cartilaginous pieces: legs, shanks, tails and ears, large oils, head and naturally meat, but not fatty meat, since fat is the worst enemy of jellied meat, preventing it will take on a gelatinous consistency.
Also chicken jellied meat plays a significant role in all this festive splendor, but in this case it is better to take more bird legs, necks and heads, and, if possible, cook the broth with rooster meat. This comrade still has more gelling substances than his girlfriends. In addition, game jelly freezes well, so wood ducks and partridges also have a place in a huge pan.
Question No. 4: How many hours does it take 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 “life” continues to boil in a huge pan on the stove - this is jellied meat being cooked.
This method of overnight cooking has been ingrained in the hearts of housewives for decades, during which their mothers, and before them, their grandmothers, cooked this way. However, a reasonable question arises: how long should jellied meat be cooked?
Even the most experienced chef in the world will not be able 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 provide comprehensive information, we will consider all possible options.
How long to cook chicken jellied meat?
For those who are fans white meat and decided to prepare 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, still assure that due to the small number of gelling components in birds, it is excellent for cooking chicken jelly It should take at least 5 hours, and to make the jelly excellent, it is better to boil the rooster along with the chickens.
How long does it take to cook pork jellied meat?
Most chefs give greater preference to this dish made from pork knuckle. They say it freezes better and tastes better.
But for every jellied meat, there is a fellow, with his own taste preferences and gastronomic wishes. But those who still choose to cook the “shaky” snack on legs need to be patient, since the brew will take 6-7 hours to prepare.
How long does it take to cook beef jellied meat?
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 jellied meat, 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 it take to cook jellied meat in a pressure cooker?
The kitchens of many home cooks today are more reminiscent of a space station, filled 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 prepared product.
So, cook meat jelly in this miracle pan under high pressure possible much faster than the usual old-fashioned way. For pork and beef jellied meat it will take no more than 3 hours, while chicken will take 1-1.5 hours.
How long should you cook jellied meat in a slow cooker?
However, now an even faster kitchen assistant has appeared, a hybrid of a pressure cooker and a multicooker. If you often wonder how to quickly cook jellied meat, then this device is simply vital for you, because only with its help you can actually cook excellent jellied meat in a short time, where our dish will reach the desired condition in a matter of 1.5 - 2 hours in the "" mode. meat".
In this smart machine, it will take much longer to boil meat and broth than its predecessor. Still, you will have to wait a tedious 5-6 hours in the “stewing” program, and this time mode applies to all types of meat products, be it poultry or crocodile.
Question No. 5: when should you salt jellied meat when cooking?
Salting broth is one of the the most important secrets preparing the most delicious jellied meat. Season the jellied meat with salt literally half an hour to an hour before the end of cooking. Previously, this should not be done due to the fact that the liquid evaporates during the simmering process, and as a result we can end up with an inedible, over-salted dish.
In order for the jelly to be the most delicious after hardening, you need to slightly salt the hot broth, then after cooling we will get perfect product with excellent taste.
Question No. 6: how to properly cook jellied meat 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. To avoid the “cloudy” shame in the future and achieve mirror-like purity of the jelly, take note of the following rules:
How to lighten cloudy jellied meat
However, sometimes force majeure situations occur when, even with strict adherence to all the rules, the prepared dish still suffers an evil fate in the form of dregs. There is no place for despair in the kitchen, drive it away, away and away. Now we will tell you how to lighten cloudy jellied meat. For this we need fresh eggs, or rather their proteins, at the rate of 1 protein per 1 liter of broth.
- We remove all the meat from the broth and use a strainer to catch the flakes;
- Egg protein mass we need to beat until stable foam and carefully add to the meat broth, so that the proteins are distributed evenly throughout the entire volume of the liquid;
- Now remove the pan from the heat and pass the broth through a fine mesh, which can be chiffon fabric or gauze folded several times. Our goal is to clean the liquid as much as possible from unnecessary impurities;
- The whites absorb excess turbidity, and at the end 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 No. 7: how to remove fat from jellied meat?
After an endlessly long process of cooking jellied meat, we can find a rather impressive oily layer on the surface of the sticky broth, which we must definitely get rid of so that our dish does not turn out to be overly greasy.
Question No. 8: why doesn’t the jellied meat freeze and what can I do to make it freeze?
Very often, inexperienced and sometimes even seasoned housewives experience an unexpected and far from positive result from all their jellied activities. It seems like you do everything strictly according to the recipe, following all the technology and cooking time, salting and skimming off the fat on time, bleaching and filtering the broth.
Having abandoned your family for the whole day, having spent a good half of the day preparing thankless jelly, you end up faced with the problem that the jelly simply did not freeze or did it poorly.
A new round of questions immediately arises: why did this happen? How can I fix this now? And what, exactly, should we do?
- The first thing that can affect this snack behavior is excess 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 where the problem lies. Ideally, the proportions of water and meat should be 2/1, then your dish will turn out great.
- The second factor for failure may be insufficient cooking time. If you cooked it a little, then the liquid simply did not have time to draw out all the “juices” from the seeds and cartilage.
To correct this problem, you need to heat the jellied meat again and add gelatin diluted in cold water to the liquid and then decorate the finished brew and pour it into molds.
The jellied meat should harden for the same amount of time as it was cooked, namely 6-7 hours. So if after just an hour or two you raised the alarm that the jelly has not set and the liquid is not gelling, then your nerves are simply losing steam from hard work. Sit down, relax and after a while you will be delighted with a wonderful New Year's surprise.
Question No. 10: How long does jellied meat last in the refrigerator?
Jellied meat 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 there is enough for our family, guests, and neighbors. And it doesn’t matter that they all prepared everything on the same scale.
That is why a gelatinous snack can often sit in the refrigerator for several days, waiting for its finest hour. However, this delicacy also has its own expiration date, which expires 5 days after its preparation.
But there is an opportunity to extend the aspic existence for a couple of days. You just need to put the appetizer in a pan, heat it, simmer slightly over low heat and pour it into the molds again. Voila, a new life for the jelly is guaranteed.
Using our secrets for preparing delicious jellied meat, you can achieve excellent results in the culinary field, even if this is your first time thinking about making a gelatinous snack. And if you use your wild imagination and decorate this meat splendor to your liking, then believe me, this dish will become the crowning dish at your holiday.
How to cook jellied meat, what this dish can be made from and how to serve it beautifully, read right now. For those who want to try making meat jelly from pork shank or beef, but don’t know how, this article is for you.
Pork leg jellied meat is a dish without which it is difficult to imagine the traditional Russian feast, Christ and . With all this, it can act not only as holiday treat, but also as a hearty, nutritious meal for every day.
So, let's cook clear jellied meat - best recipes Russian cuisine.
Classic pork with pieces of meat
Classic jellied meat recipe. It is cooked from pork shank/knuckle, it turns out very satisfying, rich, aromatic, appetizing, retains its density for a long time, and does not melt.
To cook jellied meat you will need:
- A kilogram of shank/knuckle (you can take a little less).
- 0.4 kg. pork legs (2 pcs.).
- One carrot (we take a medium-sized one) and one onion.
- 10-12 black peppercorns.
- Dill, celery root (a little).
- Salt – 1 spoon (adjust according to your own preferences).
How to properly cook clear jellied jelly from pork feet - recipe step by step
1. Wash the pork thoroughly under warm water, dry, put in a large saucepan.
2. Pour enough water to cover the legs/knuckle a few centimeters on top (for this amount of meat you need about 3-3.5 liters of liquid), set to cook on low heat. It will take 4-4.5 hours.
3. Peel the carrots, cut into beautiful patterns, or simply into circles or stripes.
4. An hour before the end of cooking, throw the onion into the pan along with the peel (don’t forget to wash it first; no need to cut it into pieces), chopped carrots, celery root, and peppercorns.
5. Prepare molds for pouring jelly, place on bottoms boiled mugs carrots (remove from pan).
6. Cool the meat, disassemble it into fibers, cut into pieces, without throwing away the skins and cartilage.
7. Place the product in molds, sprinkle finely chopped dill on top, lay out parsley leaves, pour over everything with the strained broth in which the pork was cooked.
8. Place the dish in the refrigerator to harden, after which you can serve it for a holiday or dining table. If desired, the forms with the treat can be turned over on a saucer before serving or served directly in the forms into which you poured your treat.
Delicate in taste, the most healthy, as it contains few calories compared to other recipes, an option that I am sure will appeal not only to adults, but also to children.
List of ingredients:
- Chicken about 1.5 kg. (use with skin and seeds).
- Classic legs from a pig – 4-5 pcs.
- Onions – 2 heads.
- Garlic – 6-7 cloves.
- Bay leaf – 5 pieces.
- Celery – 1 root.
- Pepper and salt to your taste.
How to cook homemade jellied meat with chicken - algorithm of actions
— Wash the chicken, cut it into small pieces, as for frying, place it in a pan, and add the washed legs there.
— Add water so that all the meat is covered, add a little salt, and boil the food.
- Remove the foam from the boiling broth, set the heat to the lowest level, and cook for about three and a half hours.
- After 2 hours, add spices to the pan, a little more salt, peeled and cut onions in half, which will later need to be removed from the jelly, as well as celery, continue cooking.
— Remove the onion from the broth, discard it, take out the chicken and shanks, chop them, place them in deep bowls or molds, if you wish, you can add a little of any greenery to the plates.
- Strain the broth, pour it over the meat, let the dish cool to room temperature, and then put it in the refrigerator overnight. Cooking time (hardening) will be about 4 hours. You can serve it in portions or directly in the container where it froze.
This version of the dish will surely be appreciated by devotees healthy eating. The resulting jelly is transparent and hardens very quickly. It takes about a day to prepare the entire treat.
We prepare:
- Beef shank with bone - approximately 2 kg.
- Flavored peppercorns - 12-14 peas.
- Dried parsnip root and celery, a little parsley for decoration.
- 4 onions (no need to cut into pieces, you don’t even need to peel them, just wash them).
- One pickled cucumber.
- 2 carrots.
- A head of garlic with 6-7 cloves.
- Lavrusha - 4-5 leaves.
- A little salt.
How to cook jellied meat with beef - step-by-step cooking process
Wash the beef shank, then chop it up in large pieces, put it in a five-liter or larger saucepan, pour about three and a half liters of water, and set it to cook. Cook beef over low heat for at least 4.5 hours. When boiling, be sure to remove the foam from the broth; if you do not remove it, the jelly will not acquire the proper transparency and will be cloudy.
We separate the peeled garlic into slices, and also peel the carrots and onions.
After 2 hours of cooking the beef, pour salt into the pan, add all the vegetables, onions and carrots without cutting them, lay them out whole. Add pepper and continue cooking.
How to check the broth helpful advice! If, after dripping yushka onto your fingers, after it hardens, it does not spread, but sticks your fingers together, it means beef broth It’s quite rich and can be used to pour over prepared foods.
We take out the beef, let it cool so as not to burn ourselves, cut it into pieces or break it neatly into fibers.
Cut the carrots into circles or, as you like, place them on the bottom of the bowl where the liquid will be poured, and put a piece of parsley and chopped pickled cucumber next to it.
Throw the onion and garlic out of the pan, strain the yushka through cheesecloth. Now all that remains is to pour the broth over the beef and put it in the refrigerator until it hardens completely.
Before serving, turn the form with aspic into small bowls, garnish with parsley sprigs, serve with horseradish, mustard or any other favorite sauce, everything is ready.
Extraordinary delicious cooking festive Russian jellied meat. Great option for festive table for New Year or Christmas.
- Large turkey drumstick.
- Also one shank (pork).
- Onion and salt.
- Three bay leaves.
- Two carrots.
- Classic and allspice pepper - five or six peas each.
- Coriander beans – 1⁄2 teaspoon.
- Two spoons canned corn(you can use both sweet and unsweetened).
- Three or more cloves of garlic at your own discretion.
- A few green onions for decoration.
Step by step steps:
1. Soak the drumsticks, soak them overnight in cold water, then scrape them, rinse them, put them on low heat, add water, and cook until tender.
Water should be taken at the rate of 1.5 liters per 1 kilogram of meat on the bone. During the cooking process, you should not add water to the pan, otherwise the yushka may lose its gelling properties. If foam and fat appear on the surface, remove periodically with a spoon or slotted spoon.
2. Half an hour before the end of cooking, and the meat should be on the stove for at least 3 hours, add a set of spices and put in the unpeeled head onions, carrots and salt.
3. Shortly before turning off the stove, add the peeled garlic cloves; you can chop or grate the product.
4. We disassemble the cooled drumsticks, separating them from the bone, then cut them into small pieces.
5. Open the corn, drain it, and place the product beautifully on the bottom of the bowl.
6. Chop the green onion and add it to the corn along with chopped and diced carrots.
7. Next, lay out a layer of turkey and pork and fill everything with broth. There is no need to add gelatin; it will harden perfectly on its own in a cold place, where it will need to be placed after cooling to room temperature.
8. Ready-made molds flip to beautiful plates so that their bottom is on top, serve with horseradish.
Assorted pork and beef tenderloin
Nourishing, tasty jellied meat with transparent dense jelly, great option dishes for all occasions. As a rule, men really like this version of jellied meat.
What products are needed:
- About five piggy legs (the number of products can be reduced).
- 700 gr. beef.
- 2.5 liters of water.
- Bulb.
- Carrot.
- Dried cloves – 2-3 buds.
- It tastes like garlic, peppercorns, bay leaves and salt.
- For decoration, a handful of cranberries, lingonberries or red currants.
How to make homemade jellied meat from pork legs and beef
You already know how and how long to cook homemade clear jellied meat from ordinary pork knuckle. Now we will make a dish with the addition of beef. To do this, the first thing you will need to do is wash all the prepared foods - wash the meat/vegetables, and then meat products Place in a saucepan and cover with cold water, leaving for a couple of hours. What will we do next.
- Scrap the legs. If there is any dirt on them, place them with the beef in a saucepan, pour in water, bring to a boil, drain, and refill with new water.
- Add a whole onion to the meat, add salt and cook for as long as the classic version.
- Season the broth with spices and garlic, remove the onion, place the carrots in the pan, continue cooking the dish for at least another hour, but preferably 1.5-2.
- Remove the pork and beef, cool, separate the flesh from the bone, cut or separate into fibers with your hands, and place them in bowls.
Chop the carrots into circles, this will decorate our delicacy, place on top of the beef fibers. Pour jelly over everything, put it in a cold place to harden, on the balcony in winter, in the refrigerator in summer.
Hardening time is 5-6 hours, depending on the amount of products in bowls/moulds. It is best to refrigerate the jelly overnight, and you can safely eat it in the morning.
A rather interesting and simple cooking method, in which, in addition to the meat and spices, we will also use green peas.
Grocery list:
- Legs - 2 pieces.
- Pork tenderloin – 0.5 kg.
- Onions – 2 small sizes.
- Canned peas – 1 can (200-250 g).
- Carrots, if desired, serve as decoration.
- Garlic cloves – 6 pcs.
- Greens to taste.
- Allspice (several peas), salt, bay leaf.
How to very simply cook jellied legs from the legs in a slow cooker
— Soak the feet in cold water overnight, then wash them together with the pulp and place them in the bowl of a household appliance.
— Send peeled but not cut onions, laurel, allspice to the food, pour in water to cover the ingredients, set the “Stew” mode and select a cooking time of 4.5 hours.
— Ready broth add salt, chopped garlic and dill. If you boiled carrots (prepare them separately), they will need to be nicely chopped and also added to the broth.
— Distribute the meat fibers into the molds, pour in the yushka, strained through double gauze, leave to cool, then transfer to the refrigerator until completely solidified.
Video recipe on how to properly cook jellied pork head
Yes, and this part of the pig is used to make rich meat jelly.
1. Many people are concerned about how long to cook jellied meat; this directly depends on the type of meat used in the recipe and its quantity. On average, pork jelly takes four or five hours to cook, chicken jelly takes 3 and a half hours, and beef jelly takes at least four and a half hours.
2. When choosing products, carefully check their freshness; a stale main ingredient can not only spoil the taste and aroma of the dish, but also lead to undesirable consequences - indigestion, nausea, etc.
3. The celery root added to the broth gives the jellied meat a special aroma. In addition to it, you can add any other greens to the yushka - parsley, dill, parsnips; they go well with boiled chicken, turkey, beef, pork.
4. The most acceptable combination of spices is a set of pepper, bay leaf, cloves, marjoram. In addition to them, they will help to add their own flavor nutmeg, ground red pepper.
5. To get a transparent jelly, you should remove the foam that forms from the surface of the water during cooking, plus at the end, strain the broth several times.
6. Be sure to cook meat on the bone; it is the bone that has properties that allow the product to quickly harden.
7. You can serve the yummy dish with boiled potatoes, bread, as well as adjika, ketchup, horseradish, and mustard.
8. You can prepare the treat in portions in small molds (you can present it like in this dish, or turn it upside down on a saucer) or in one large plate.
9. After hardening, a layer of fat always forms on the surface on top; it is best to remove it before serving.
So, all this may seem like a very troublesome task and the question of how to cook jellied meat may suddenly disappear. But it’s still worth getting together and cooking this culinary masterpiece of Russian cuisine.
Good luck and all the best!
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