Calories: Not specified
Cooking time: Not specified
If you want to cook jellied meat at home, then today I want to offer you a step-by-step recipe that will show you how to cook jellied meat so that the broth is clear. The main guarantee of a successful result, oddly enough, is the process itself - slowly simmering the broth over the lowest heat will help achieve transparency. Be sure to remove all the foam from the broth that will form during the boiling process. If you cook light diet broth, you can take a pinch of agar-agar as a thickener; some people use gelatin. If you cook hearty broth on pork knuckle or whole rooster and pork, then gelatin or agar will not be needed. Today I propose to cook easy option jellied meat, its taste will be excellent, the broth itself will be clear. You can serve jellied meat with homemade pickles; you can add horseradish, mustard, and adjika. Be sure to try this one.
- chicken drumsticks- 2 pcs.,
- chicken fillet– 200 gr.,
- pork chop – 250 g,
- turkey fillet – 200 gr.,
- carrots and onions – 1 pc.,
- garlic – 2 cloves,
- salt, pepper - to taste,
- peppercorns – ½ tsp,
- water – 2-2.5 l.,
- agar-agar – 2 pinches,
- Bay leaf- 2 pcs.
Step by step recipe with photo:
Prepare all selected ingredients. All meat should be washed and dried with kitchen paper towels. If you don’t want to add agar-agar at all, then add to the ingredients chicken feet, they have quite a lot of gelling properties. 
Transfer all the meat to the pan, immediately add one medium peeled carrot and peeled onion. Throw a bay leaf into the pan. Place the container on the stove and turn on moderate heat. As soon as the broth boils, immediately skim off all the foam that will form on the surface and reduce the heat to low. Simmer for real low heat broth for 4-5 hours. 
After the specified time, add salt and pepper to taste to the pan, simmer for another 10 minutes, and test the broth for salt. Then carefully remove the pan from the heat. Strain the broth. 
Carrots can be cut into slices and placed in a bowl; the meat must be disassembled into fibers. Prepare deep container, place carrots and meat in it. Peel the garlic clove and grate it fine grater, spread the garlic on top of the meat. Place more pieces of meat and carrots on top of the garlic.
Try the slightly cooled broth again, throw a couple of pinches of agar-agar into it, literally spray it over the surface and stir. Pour the broth over the meat and put it in the refrigerator for 4-5 hours, or better yet, leave it overnight. I really like this one too.
Bon appetit!
Cooking jelly with clear broth is not an easy task. Our recipe will help you easily cope with this task. I have prepared for you a detailed step-by-step recipe, thanks to which you will learn how to cook jellied meat so that the broth is clear and tasty. I also suggest you try it. 
Products:
- beef tail – 1 pc.,
- carrot – 1 pc.,
- onion – 1 pc.,
- garlic – 2-3 cloves.,
- laurel leaf – 2 pcs.,
- parsley – 1 bunch.,
- table salt,
- black pepper to taste.
Necessary information.
Cooking time takes 9 hours.
To freeze jellied meat, choose beef joints with cartilage. Cartilage contains gelatin, which helps the dish harden.
Keep beef jellied meat in an airtight container for no more than 5 days in the refrigerator.
How to cook with photos step by step
1. Soak the beef parts in water for 2-3 hours in advance, then rinse them again and place them in a pan.
Tip: Buy meat for jellied meat at the market: it is not frozen. If you use hooves, be sure to remove any bristles by lightly singeing them. Rinse well, then cut into the hoof and remove the top, keratinized side. Cut the joint part in half along the leg.
Tip: It is advisable to soak the bones overnight to help them cook faster. 
2. After this, add onion, bay leaf, peeled and garlic. 
3. Pour in the ingredients cold water and put it on the fire to bring it to a boil. Then drain the first broth and pour water into the container again.
Tip: The liquid level is poured above the meat 5-7 cm. 
4. Be sure to remove the foam, there will be a lot of it. After 10 minutes, the foam will stop forming and you can tightly cover the pan with a lid. Reduce the heat to low and make sure it comes to a vigorous boil. Cooking time is 7-9 hours.
15-20 minutes before readiness, add salt, add pepper, cut carrots into circles and add broth.
Turn off the finished liquid, take out the carrots and meat. Be sure to wait until the broth cools down.
Tip: Don't add any more water. 
5. Take a ceramic bowl and place carrots and parsley branches on the bottom. Pour broth on top.
Tip!: Be sure to pass the liquid through multi-layered gauze so that small cartilage and bones do not get into the jellied meat.
Tip: Don't forget to skim off any greasy foam. 
6. Separate the beef from the bones by chopping in small pieces. Place evenly in a bowl and pour
liquid (above 3-4 cm). Place in the refrigerator for 3-4 hours so that the mixture has time to harden. I think you will like this one, very tasty and filling.
Properly cooked broth - aerobatics in cooking. Quality depends on it ready soup, sauce or aspic cooked on it. And the fish or meat broth itself is already independent dish. It can be served with croutons, pies or adding boiled egg. Unfortunately, sometimes the broth becomes cloudy and loses its appetizing appearance. What to do in this case? How to make the broth clear again?
What determines the transparency of the broth?
In many ways, it depends on the products from which it is prepared.
- The fattier the meat, the more likely it is that the broth will turn out cloudy. When cooked, fats turn into liquid and form an emulsion with it. The longer the broth is cooked, the more likely it is that the fats will break down into fatty acids and glycerol and the broth will become cloudy.
- Broth from defrosted meat is more likely to be cloudy than from fresh meat. When defrosting, the meat loses its juices, which turn into water during cooking. The broth becomes more nutritious and rich, but some of the proteins coagulate, forming foam, which causes a loss of transparency.
- If the water boils strongly during cooking, the broth even from chicken breast guaranteed to turn out cloudy. When boiling, small drops of fat and protein flakes are mixed, which form an emulsion and make the broth cloudy.
- It is important to remove all floating foam when boiling until it stops forming. Otherwise the broth will become cloudy.
The fat content of the meat used for cooking affects the clarity of the broth
The quality of meat or fish does not always depend on us, but proper preparation to achieve maximum transparency is in our hands. For this it is useful to know some rules:
- Before cooking, the products must be thoroughly washed with cold water; there should be no blood left on them.
- Products should be placed in cold water if the goal is to cook broth rather than meat. This way, everything valuable will gradually pass from meat into liquid and the broth will turn out tastier and richer. If the meat is placed in hot water, the proteins on the surface will curl, the pores will close and everything valuable will remain in the meat. Which is good for the meat, but bad for the broth.
- Bring the water to a boil at high heat, reduce to low, and after removing the foam, cook on low. The water should not boil, but only sway.
- Just cover the pan with a lid, but not tightly, otherwise the broth will begin to boil and lose transparency.
- After boiling, remove all foam. We do this until it forms. Most sources advise doing this with a slotted spoon, but it’s better to use a spoon, it turns out cleaner. It is also advisable to remove excess fat.
How to Make Clear Broth for Poultry, Meat or Fish Soup
To cook clear broth You need to know some rules and strictly follow the instructions.
- Let's prepare the products: cut the meat into small pieces, clean the bones, chop, fish heads we get rid of the gills and eyes, and chop off the big heads too. You can put the chicken whole.
You don’t have to cut up the chicken for the broth, but cook it whole
- Wash the products thoroughly, but do not squeeze them so that they do not lose their juices.
To prepare the broth, pour cold water over the ingredients.
- Bring to a boil over high heat with the lid tightly closed.
To prevent the broth from being cloudy, you need to remove all the foam.
- Pour in a spoonful of cold water, and after boiling, remove the floating foam. We repeat three times.
- Reduce the heat to minimum, open the lid slightly or remove it completely. Remove foam and fat from time to time.
- Add roots and vegetables and, if necessary, add salt: chicken broth - 15–20 minutes, meat broth - 30 minutes before the end of cooking, add salt to fish broth immediately after boiling.
Vegetables and roots will make the broth more tasty and aromatic
- Add seasonings and herbs. For broths they make a “bouquet garni”.
- Cook until done. You can tell by the readiness of the meat. To do this, pierce the thickest edge with a chef's needle or just a fork. If they go in easily, the meat is ready.
- We take out the meat, throw away the vegetables, strain the broth through a fine sieve or cheesecloth in 2-3 layers.
Broth with chicken and egg - a tasty and healthy dish
“Bouquet garni” - mixture herbs tied with thread. It is dropped into the broth when cooked, then removed and discarded. The classic bouquet includes bay leaf, parsley and thyme. Depending on the recipe, the herbs vary.
For small seasonings, such as peppercorns, you can make a knot out of gauze or a wide bandage and place it in the pan. If you strain the broth, the seasonings can be placed directly into the pan, then they will remain on the sieve.
To make the broth even more transparent, after boiling, you can cook the dish for 15 minutes, drain the water, wash the meat and dishes again, add cold water again and cook as described above. There is an opinion that in this way you will get rid of everyone harmful substances and antibiotics contained in products. A controversial statement, since in the first 20 minutes most of the useful substances.
How to make chicken or breast broth
Cooking time depends on the age of the bird and the size of the piece, from 40 minutes to 2 hours. If preparing dietary broth, it is recommended to remove the skin, it contains a lot of fat. If you cook broth with giblets, do not add liver, it will give a peculiar taste and may cause the broth to become cloudy.
They say that in order for the broth to turn out golden, you need to use a certain type of chicken: skinny and preferably one that walked on its own 🙂 I’m serious. I was enlightened by my father-in-law, who lives in Perm and who always buys a certain type of chicken for broth; its bones are not yet chewable at all. 🙂 The broth turns out excellent.
https://www.u-mama.ru/forum/family/cook/11682/
Beef or pork soup base
It is advisable to take the meat with a bone. Broth without a pit is like a song without accompaniment. Okay, but something is missing. You can also make bone broth without meat. The bones are first chopped into pieces, and the tubular bones are boiled whole. Wash the prepared foods and clean the bones. Beef broth cook for 3 hours, pork - 2 hours, bone - 4-5 hours. Salt is added 30 minutes before the end of cooking, then add roots and herbs.
How to make a delicious fish broth
Fish broth should be cooked for no longer than 40 minutes; it is recommended to add salt at the beginning of cooking.
Carrots, onions, celery and parsley root are put into meat and chicken broths, and onions and parsley into fish broths.
To give chicken broth nice golden hue, put it in onion skins while it is cooking. You can boil the husks in a separate bowl, and then add the broth to the dish. This will improve its color and enrich it with vitamins. Another option is to caramelize the sugar until dark color and then pour into the broth. But this is a matter of taste.
Basis for jellied meat and aspic
To cook jellied meat, it is very important to properly prepare the ingredients. Since the parts used for jellied meat are those that are not used in other dishes - legs, tails, heads, they must be processed before cooking. The jellied meat set must be pre-soaked in cold water for 3-12 hours to remove excess blood and soften the skin. After that meat ingredients scrape it with a knife and wash it again.
Next, as usual, put the food in a pan, add cold water, bring to a boil, skim off the foam and cook over low heat for 15 minutes. But in this case, it is appropriate to drain the first broth. This will not only allow for greater transparency, but will also reduce the calorie content of the jellied meat, because we are cooking a very rich broth.
The washed meat is poured with cold water, brought to a boil and, as described above, cooked for 5–6 hours over low heat. A multicooker helps a lot in this process, but if you don’t have one, you can easily get by with a stove. Vegetables and roots are added 1 hour before the end of cooking, salt and spices are added 30 minutes.
As you can see, preparing a clear broth requires attention and reverent attitude. But if for some reason it still becomes cloudy, you need to lighten it.
The broth for jellied meat must be cooked over very low heat, otherwise it will become cloudy.
How to clarify cloudy fish, chicken or meat broth
A pull will help restore transparency to the broth. From the name it is clear that the pull exists to pull out turbidity, fat and foam flakes from the broth.
The easiest way to pull is with egg white. Egg white Beat a little with a fork and add in a thin stream while stirring into the broth, which has cooled to 70 degrees. Bring to a boil, reduce heat and cook for 2-3 minutes, stirring. The protein will capture all the turbidity from the broth and sink to the bottom. All that remains is to strain it.
I don’t use an egg, but only a protein, and sometimes several proteins... (one per 1.5 liters of broth) it coagulates along with grains of meat and foam, which create cloudiness, in this form it is easier to filter... but often I filter through paper filter which is used in a coffee maker, previously simply through a waffle towel
https://forum.say7.info/topic21261.html
Another way is to add diluted water to the broth. chopped meat. For meat broth Use minced meat; for chicken, minced chicken. Mixed with egg white, diluted a small amount cold broth or water. The minced meat is added to the broth, stirred, the dish is allowed to boil and cooked for several minutes. The minced meat will cook and sink to the bottom. After this, strain the broth through a fine sieve or cheesecloth.
Instead of minced meat, you can use grated carrots, then there is no need to dilute with water. Main principle: there must be protein in the guy that will bind the dregs.
For fish broth in the old days they used a guy line from pressed caviar. Now you can get by with egg whites.
Video: how to cook clear broth - master class from chef Ilya Lazerson
Now you know how to prepare clear broth and how you can restore its transparency. The main thing is to follow the rules and not forget about some tricks that even professionals use, because no one is immune from mistakes.
Calories: Not specified
Cooking time: Not indicated
Previously, as a child, I had the impression that cooking jellied meat was the most difficult task. I remember that my mother cooked it for several days, always stood over it, watched over it, spent a lot of time working on the meat, and it seemed endless to me. When I got married, cooking jellied meat fell on my shoulders and my husband really asked me to cook it. Of course, I turned to my mother for cooking tips and realized that cooking this delicious dish not that difficult. As a child, it all seemed so long to me, but in reality everything is much simpler. How to cook jellied meat so that the broth is clear? A step-by-step recipe will help you remember a few rules.
A clear broth is always important in jellied meat, because it is both beautiful and tasty. No one will like cloudy and greasy slurry, and such jellied meat will sit for a long time. festive table until it melts. At first, preparing jellied meat will seem troublesome to you, but after the first preparation, all your processes will be adjusted, adjusted and you will enter the mode as it should. The second and third time, cooking will not cause you so many difficulties, everything will become a habit for you, and you will cook with pleasure. You will get it transparent, as I will tell you all the steps below.
Required Products:
- 1 kg of chicken meat,
- 300 grams of pork legs,
- 1 carrot,
- 1 onion,
- 2 pcs. bay leaves,
- 4-5 pcs. peppercorns,
- 1 incomplete tables. l. salt,
- approximately 1.5-1.7 liters of water.
Recipe with photos step by step:
We wash the chicken meat and if there is large pieces, then you can cut the chicken into smaller pieces. For example, separate the breast, legs, wings. When separated, the pieces of meat will fit better in the pan. We will also use pork legs (with the hooves cut off) for jellied meat. We wash the meat, put it in a pan and fill it with cold water for a couple of hours. Then you will see that the water has become cloudy and red; we must drain it. If you put the meat to cook immediately without soaking, then you are unlikely to get a clear broth from red blood water. So, we drain the dirty water and scrape pork feet, if there are dirty places on them. Fill the meat with clean, filtered water and set to simmer over low heat. 
As soon as the meat boils, foam forms on its surface. To avoid further hassle with it, we simply drain this water from the meat. It is also not entirely suitable for clear jellied meat. Drain the cloudy boiled water and rinse the meat. Place it back in the pan and pour clean water and cook at low simmer for 4-5 hours. Salt the jellied meat and taste it so that it tastes pleasant. 40 minutes before the end of cooking, add peeled whole carrots and washed onions along with the husks into the broth. The color of the broth comes from this beautiful golden hue. Also, don’t forget to add peppercorns and bay leaves along with the carrots; they improve the taste of the broth and jellied meat in general. The broth should be cooked in such a state that bubbles should gurgle slightly on its surface. When the meat comes away easily from the bones, the jellied meat is ready. 
Remove the meat from the broth and let it cool, as we will be separating the meat from the bones with our hands. Place the meat in a separate bowl; bones, fat and skins will not be needed. 
Take a dish or plates for jellied meat, put meat on the bottom so that it takes up 1/3 of the volume, add pieces of boiled carrots for taste and brightness. 
Pour the meat broth through a sieve and through the cheesecloth placed in it. We fold the gauze in several layers so that the broth becomes transparent. 
Pour meat into plates beautiful broth. Place the jellied meat in the refrigerator until completely frozen. 
Ready, tasty and transparent jellied meat serve to the table. Both meat and carrots should be visible in it. Bon Appetite!
And this is how you can cook it
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 cooking 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 choice 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. Still, this dish has its drawbacks. For example, the low thermal conductivity of this material increases the cooking time several times, and if we 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, prepared 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 nutrients in the prepared product.
So, cook meat jelly in this miracle pan under high pressure possible much faster than the usual old-fashioned way. Pork and beef jellied meat will take no more than 3 hours, chicken jellied meat – 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 tedious 5-6 hours in the “quenching” program, and this time mode applies to all types meat products, be it a bird or a 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.
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