Jellied meat in a pressure cooker. Festive jellied meat in a pressure cooker

No one can do without this dish. festive feast. Can you guess what dish I will cook??? Of course, aspic! To speed up the process, I will cook the meat in a pressure cooker, but if you don’t have one, then it’s okay, you can cook it in an ordinary saucepan, but it will take longer. Much more time.

Most delicious jellied meat obtained from different types meat, so I will use three types of meat - pork, beef and chicken. This jellied meat is perfect dish for New Year's table , it is also ideal in terms of preparation - you can prepare it in advance, because housewives already have a lot of trouble on New Year's Day.

To prepare jellied meat in a pressure cooker you will need:

Pork legs - 2 pcs;

Pork knuckle - 1 piece;

Beef on the bone - 500 g;

Chicken legs - 2 pcs;

Onion - 1 piece;

Carrots - 1 piece;

Garlic - 1 head;

Salt - to taste;

Black pepper.

Recipe for making jellied meat in a pressure cooker:

1. Wash all the meat well. Pay special attention to the legs - you need to wash them very thoroughly.

2. Place all the meat, onions and carrots into the pressure cooker. Salt to your taste.

3. Cook in a pressure cooker for 75 minutes. Program "Meat". This time is enough for the meat to boil and separate well from the bones.

If you do not use a pressure cooker, then you need to cook the meat for 5-6 hours over low heat so that the broth does not boil, but gurgles slightly. Check to see if the broth has boiled over?

4. Separate the meat from the bones and chop it finely. You can put it through a meat grinder - this is all for everyone. I prefer chopped boiled meat, then the taste is better felt.

5. Add chopped garlic and black pepper to the meat. Mix everything thoroughly.

6. Place the meat in molds and pour in the strained broth. Be sure to strain so that small seeds didn't make it into our dish!

You can mix the meat with the broth, then the jellied meat will have the same consistency. If you simply pour the broth on top and do not stir, the jellied meat will turn out in layers: a layer of meat and a layer of jelly. Also not for everyone.

You can choose the dishes for jellied meat according to your taste; for beauty, I pour it into small molds - such jellied meat can be served in portions, it will look very beautiful on festive table. And from large shapes, the jellied meat will need to be cut into pieces before serving.

7. Place in the refrigerator for 8 hours. Or just to a cold place. Be patient and wait. I usually leave it on overnight, and you can try it in the morning! Very tasty with homemade mustard.

Bon appetit!

If you are afraid that the jellied meat will not harden, you can add gelatin to it in front of the refrigerator. But I’ve never done this before; the jellied meat always froze perfectly. To do this, you must definitely use pork or beef legs or heads. Gelling substances are released from the cartilage tissue, which then help the jellied meat to harden.

Jellied enough high-calorie dish, so serve it with a vegetable salad.

Hello, dear guests and regular readers of the site! I would like to offer you a recipe for jellied meat in a pressure cooker. I have already prepared jellied meat in a Panasonic multicooker ( step by step recipe you can see), now I decided to try my multicooker-pressure cooker. In minimal time, the rich and aromatic jellied meat was ready! She coped with this task brilliantly! :good:

Ingredients:

Pork knuckles – 2 pcs.
Chicken – 0.5 carcasses
Onions – 1-3 pcs.
Carrots – 1 pc.
Peppercorns
Bay leaf
Garlic

How to cook jellied meat in a pressure cooker:

I cooked jellied meat in a Redmond multi-pressure cooker - RM 4506 (power 900 W, 5 liter bowl).

Wash the pork knuckles and chicken (cut the chicken into several pieces so that everything fits in the bowl, I used half the carcass).

Place the meat in the bowl of a multicooker-pressure cooker, add peeled onions and carrots (no need to chop the vegetables), add salt, peppercorns and Bay leaf.

Fill with water to the maximum allowable mark, close the lid, set the steam release valve to the “Closed” position.

Select the “Stew/Pilaf” mode, time 45 minutes. After the sound signal indicates the end of cooking, press the same program again a second time. I cooked the jellied meat in the evening, after the second multicooker notified that cooking had finished, I turned it off (I didn’t open the valve) and left it overnight. But you can release the steam and open the lid.

Now you need to remove the meat from the bowl, remove it from the bones and cut it with a knife. Add chopped garlic to it, mix and place in jellied meat molds.

Strain the broth and pour it over the meat.

Place in the refrigerator to harden.

The jellied meat in the pressure cooker is ready! :good:

Bon appetit!

For viewing, I offer a video recipe for preparing jellied meat in a Brand multi-pressure cooker

Greetings, dear readers! Today I will tell you about a wonderful dish that is... business card Russian cuisine. This is jellied meat or jelly. Despite its apparent simplicity, not every housewife can cook it. For you, I have collected the most delicious and proven recipes on how to cook jellied meat from pork knuckle. And if you want to cook from shank flavored roll with garlic or bake in the oven, then .

The most common and well-established recipe is prepared in a regular saucepan on the stove. During the cooking process, gelling agents are concentrated in the broth. Thanks to this, it hardens after standing for a couple of hours in a cold place. That is why pork knuckle is used as a basis. In this part pork carcass a fairly large bone and a lot of connective tissue and fat are just what you need.

For preparation we will need:

2 fresh small pork knuckles;
1 medium sized onion;
1 medium carrot;
5 dried bay leaves;
10 black peppercorns;
6-8 cloves of garlic;
about 1 tbsp. salt.

It is better to take fresh pork knuckles. They need to be washed with water and then soaked for an hour. After soaking, scrape off the top layer from the skin with a sharp knife - this will make the shank clean and get rid of foreign odors. Then put the legs in a saucepan, fill with water and put on high heat to boil.

I always drain the boiled water with the floating “noise”, this will make the broth cleaner and more transparent. The smell that remains after cleaning finally disappears. Re-fill the shanks with water - approximately 5 liters. Please note that some of the water will evaporate during the cooking process. Cook the jellied meat over very low heat, with the lid slightly open, for about 5-6 hours.

3 hours after the start of cooking, place the peeled onion and whole carrots into the pan. Add black pepper and bay leaf to them. Add garlic and salt half an hour before the end of cooking.

After the broth thickens, pass it through a colander lined with gauze or through a fine sieve. Then pour into prepared forms. Separate the meat into fibers and distribute among all the molds.

After several hours in the refrigerator, the jellied meat will harden and can be served.

You can not only make jellied meat from the shank, but also... With baked potatoes it turns out so juicy and tasty. And when guests come, I... Try it, it turns out incredibly delicious!

Jellied meat from knuckle and chicken in a slow cooker with gelatin

It happens that you want to serve and taste jellied meat at the table, but there is absolutely no time to watch it. I suggest Alternative option- in a slow cooker with gelatin. To prepare, you can add chicken to the shank.

So, we will need:

1 pork knuckle;
1 chicken per 1.5-2 kg;
1 sachet of gelatin (about 20 g);
1 carrot;
1 onion;
10 black peppercorns;
4-5 laurel leaves;
salt to taste;
one sprig of parsley and dill.

Clean the knuckle from any dirt. Wash the chicken, divide it into several parts with a knife or pruning shears, place all the ingredients in a multicooker bowl and fill with water. Level - up to the maximum permissible level of 10. Send the onion and carrots there.

Some advanced multicookers have a special “Jellied” mode. But it is not available to everyone, so we select the “Extinguishing” button, close the lid and wait 4 hours. You can prepare it overnight. The multicooker will switch to the “Warming” mode, and in the morning everything will be ready.

Pre-soak the gelatin in water for 30 minutes. Place the pan with gelatin on the stove to heat. Set the heat to medium or slightly lower; you don’t need to bring it to a boil. Boil for 10 minutes, stirring occasionally. Pour the prepared gelatin into the strained broth. For flavor, I recommend adding chopped garlic.

Separate the meat from the bones or skin, dividing it into fibers. We pour what we got into prepared containers with pre-arranged meat. Decorate the jellied meat with herbs and set in the cold.

From legs and knuckles in a multicooker-pressure cooker

I simply cannot ignore such a wonderful kitchen invention as. Thanks to the pressure created inside the cooking container, cooking time is reduced significantly.

By the way, jellied meat is very hearty dish. Its calorie content when using the leg and shank is more than 300 kcal per 100 g of product. Most of its composition is fat, but thanks to cooling and gelling, jelly is not perceived as an excessively fatty dish.

For the recipe you will need:

1 pork shank;
1 pork leg;
300 g pork pulp;
5 cloves of garlic;
2 pcs. bay leaves;
12 black peppercorns;
onion and carrots for broth;
salt to taste.

Soak the knuckle and leg in water and scrape it thoroughly with a knife. If you have a kitchen hatchet, cut the leg lengthwise along the bone - this will release more gelatin into the broth. Fill the washed meat, leg and shank with water in the bowl of a multicooker-pressure cooker, add the remaining ingredients except garlic. Salt immediately to speed up the cooking process. A 6-liter bowl uses approximately 4 teaspoons of salt. But I repeat once again, if you like it more or less salty, be guided by your preferences.

Close the lid and turn on the “Jellied” mode. Taking into account the pressure, the pork will reach the desired condition much faster, the broth will become rich and aromatic. Set the timer for 1.5 hours.

When the time is up, remove the meat, shank and leg. Remove bones and skin, chop the meat with your hands or a knife. Pass the garlic through a press and add it to the still hot broth - this will be a wonderful note to rich jellied meat. When you ladle the broth, be sure to strain through a fine sieve to remove any garlic bits. Pour into bowls and distribute meat.

Many other delicious recipes I described it in the article “”.

Look step by step video recipe cooking shanks in a pressure cooker in 1.5 hours.

Pork and chicken in a pressure cooker

Chicken takes root well in jellied meat, but the question arises: is gelatin needed when cooking? I do this: if I need a quick jellied chicken meat, then I add gelatin, otherwise nothing will harden. If we combine chicken with fatty pork shank, then we can do without it. Of course, you can add it for good measure, just to be on the safe side.

Pork knuckles come in back and front shanks. When preparing jellied meat only from the shank, take the back ones, on them more meat. If we have meat of the second type as a filler, we can take the front ones. The second type of meat can be chicken and turkey.

Required ingredients:

2 pork knuckles from the front legs;
1.5 kg chicken meat(you can take both dark and white meat);
one onion and one carrot each;
salt;
a small bunch of fresh basil.

The washed and cleaned meat is placed in a pressure cooker, filled with water, vegetables and salt are added. How long does it take to cook in a pressure cooker compared to regular saucepan? According to my observations, the ratio is approximately 1:2. That is, if the standard process takes 6-8 hours, then 3-3.5 will be enough for us.

Once cooking is complete, release the pressure, open the lid and add the chopped basil. Close the lid and let the broth sit for half an hour. After this, you can fill the containers according to the standard procedure.

It's easy to prepare jellied meat in a slow cooker. It is enough to put the food in the evening and set the “Stew” function. There is no point in enjoying the cooking process; all that remains is to take out the dish and cool it well. Each recipe for making jelly has its own subtleties.

Classic recipe for jellied meat in a slow cooker

Products:

1 kg of beef meat;
1 kg pork legs;
200 g carrots;
300 g onions;
2 parsley roots;
4 cloves of garlic;
4 bay leaves;
6 - 7 black peppercorns;
salt.

Clean thoroughly pork feet. Place in the multicooker, fill with water. Next, activate the “Simmering” or “Extinguishing” mode. Let the legs cook for 4 hours.

Then add the meat and cook for 120 minutes.

Chop the onion coarsely or place it whole, carrots into large circles. Add parsley root and sprinkle with salt. Leave to cook for an hour. After 50 minutes have passed, add bay leaves.

Peel and finely chop the garlic. Cool meat products slightly, remove bones, cut thinly.

Place the meat in a large bowl and sprinkle with chopped garlic.

Fill with broth, stir thoroughly. Wait until it cools completely and place in a cool place for 6 hours.

Serve horseradish or mustard separately.

A light broth is obtained by adding a couple of lemon drops to it.

From pork legs and knuckles

Compound:

2 pork legs;
knuckle;
bulbs;
head of garlic;
medium carrot;
bay leaf;
5-7 black peppercorns;
salt.

Wash the knuckle and legs thoroughly and place them in the multicooker. Remove the skin first.
Peel the onion and carrots. Add pepper.
Drop the bay leaf.
To fill with water. Close tightly. Activate the extinguishing function.
Wait until it boils. Now you can add salt.
After 5 hours, take out the food.
Add garlic to the broth, wait until it boils and turn off.
Divide the meat into fibers and place in a container.

You can supplement the jellied meat with boiled carrots or a boiled egg. Fill with broth and wait until it cools. After an hour, cover the jellied container with a lid and put it in a cool place for 5 hours.

Exquisite homemade jelly served with herbs and horseradish.

Chicken jellied meat in a slow cooker

Chicken jellied meat in a slow cooker cooks faster than other types of meat.

Includes:

1.8 kg fresh chicken;
pork leg (if desired, replace with 20 grams of gelatin);
medium bulb;
carrot;
2 bay leaves;
5-7 black peppercorns;
1.5 liters of water;
salt.

Wash the chicken and leg well and place it in the slow cooker. Add chopped carrots, chopped onion, spices for aromatic broth. Fill with water, activate the “Extinguishing” function for 5 hours.

Remove cooked chicken meat and place to cool. Then remove the skin and bones.

pork leg, prepared vegetables remove from broth.

Peel the garlic, chop it into small pieces. Place in equal portions into a jelly bowl. Fill out 1⁄2 of the form small pieces chicken meat.

If you use gelatin instead of the stem, the component should be soaked in water and left for 20 minutes to swell. Then heat in the microwave for 10 seconds and mix with hot meat broth, until dissolved.

Taste for salt and filter using a sieve. Pour the mixture into a container with meat and vegetables.

Place in a cool place for 4 hours.

The film of fat can be easily removed with a regular knife. It is recommended to remove only before use, otherwise the dish will dry out.

Jellied pork knuckle and chicken

The right combination of ingredients will give you true pleasure from homemade jelly. Chicken meat gives jellied meat a special taste.

Compound:

chicken leg;
3 liters of water;
large carrots;
bulb;
Bay leaf;
6-7 black peppercorns;
salt.

Select the shank according to the size of the bowl in the multicooker or cut it into 2 halves.

Rinse the knuckle thoroughly with water. It is advisable to leave the skin on for a gelling effect. Scrub lightly with a soft brush.

At the same time as the chicken, place the shank into the slow cooker.

Chop the carrots into large circles and cut the onion in half. Combine meat and vegetable products.

Start the stew mode, add pepper, bay leaf, salt.

Cook the jellied meat 6 hours in advance.

Remove meat parts and cool. Proceed to separation into fibers. Remove bones and skin first.

Place the meat in large containers and fill with filtered broth.

Leave until cool, then put in the refrigerator for 6-8 hours.

Beef

The multicooker will cook on its own; there is no need to constantly monitor the process.

Thoroughly wash and scrape off 800 g of pork legs with a knife. Rinse 1 kg of beef and chop into medium-sized pieces.
Place the pulp, one carrot and onion each, add a bay leaf and 7 black peppercorns. Fill with water, sprinkle with salt. Set the required mode, set the time to 1 hour.
Free time while the dish is being prepared can be used to boil 2 eggs. Cool hard-boiled eggs, peel and cut into 2 equal parts. Then place in jellied molds with the yolks facing up. Add peeled, finely chopped 4 cloves of garlic. Add stewed carrots cut into slices.
Thoroughly filter the finished broth and pour into molds. Cool at room temperature. Place in the refrigerator.
Before serving, garnish with parsley sprigs.

Turkey

Compound:

kilogram of chicken legs;
400 g turkey drumstick;
400 g wings;
onion;
medium carrot;
2 bay leaves;
celery root.

Cooking steps:

Scald the paws with hot water and remove the skin. Remove claws with scissors and wash thoroughly.
Place the paws into the pan and fill with 1.5 liters of water. Leave to cook.
Wait until the water starts to boil, reduce the heat to low. Leave for 4-5 hours.
Load wings and meat into the slow cooker. (Pre-process).
Wash the onion and place it into the multicooker along with the peel. Place carrots and celery root there.
Fill with 1.5 liters of water. Activate the “Extinguishing” mode for 5 hours.
The finished paws will fall apart, and the thick broth will glue the fingers together. Remove from heat. Transfer the meat from the multicooker into a container and cool.
Filter and combine the two resulting broths. Add salt if required.
Disassemble the turkey meat into fibers and place in molds. Add finely chopped herbs, grated or chopped garlic. Pour in broth. Stir a little with a fork so that the ingredients lie evenly in the pan. Place in the refrigerator after cooling.

Exquisite aroma and unusual taste can be achieved by pouring 2 tsp into the meat. wine, mix, let the meat soak, then pour in the broth.

Preparing a recipe from three types of meat

Includes:

2 pork legs;
0.5 kg beef;
900 g chicken;
large onion;
3 small carrots;
5-7 peppercorns;
4 things. carnations;
5 cloves of garlic;
3 bay leaves;
medium celery root;
3 sprigs of parsley.

Stages:

Soak the legs and chicken for 3 hours in cool water. Place the legs separately from other meat products.
Process the chicken, remove feathers and residues.
Be sure to scrape off the legs with a knife and remove rough areas of skin.
Wash meat products under warm water. Chop the chicken, then cut all the meat into large pieces.
Place pork legs in a slow cooker, fill clean water. Activate the extinguishing mode for 2.5 hours.
After this period of time, add the pulp, chicken, vegetables, seasonings, aromatic spices, salt and turn on the same mode, but now for 6 hours.
Remove the meat and filter the broth.
Finely chop 1/3 of the meat; Disassemble the legs, remove the bones, twist through a meat grinder. Just chop the rest of the pulp.
Choose 2 identical glass molds for jellied meat, volume 25*30 cm. Place greens and chopped boiled carrots inside.
Evenly distribute the beef and chicken, and the mixture of pork feet. Fill with broth.
Add finely chopped garlic, carefully stir the broth without touching the meat.
Transfer to refrigerator. Cover the dish with a lid no earlier than after 2 hours.

Jellied meat with gelatin

Gelatin added to jellied meat in a slow cooker increases the chances of speeding up the solidification of the dish.

Chicken legs 1 kg, beef 150 g, pork 150 g - wash, place in a multicooker.
Fill with 3 liters of water. Place the chopped onion. Activate the simmer function. Add some salt.
In 40 minutes, add 2 bay leaves, 5 peas allspice, 3 whole slices garlic
Gelatin 20 g soaked in a small volume cold water(approximately 100 ml). After cooking, pour gelatin into the prepared broth. Stir gently until the granules dissolve.
Remove the onion, leave the broth with meat products in an open slow cooker for 40 - 50 minutes. Then take out the meat and leave to cool. Filter the broth.
Remove bones from meat and separate into fibers. Can be finely chopped.
Place 1/3 of the meat into large molds. Pour in the broth and leave until completely cooled.

Fragrant homemade jellied meat Place with gelatin in the refrigerator overnight.

Features of cooking in a multicooker: Redmond, Polaris

Features of the Polaris multicooker

Polaris multicookers are improved equipment that has multifunctional properties. They stand out for their ease of use. A clear display makes it possible to quickly learn all the subtleties and functions and correctly select cooking modes. The models differ in several modes.

Almost every multicooker has a delayed start option and a heating mode. ready meals, which maintains a suitable temperature throughout the day.

The technique is complemented by a colorful recipe booklet. With the help of the Polaris multicooker, you can make significant changes to the standard family menu, without additional hassle and wasting time at the stove.

Features of the Redmond multicooker

Redmond multicookers combine stunning design and optimal versatility. There are several levels of safety, which eliminates premature failure. If the water in the bowl runs out, the device turns off. Redmond appliances combine many functions; it is also possible to set the cooking time.

Each model is distinguished by individual functions: 3D heating, selection of temperature and time for cooking, automatic shutdown, heat maintenance, shutdown protection without a bowl, timer.

To prepare your favorite jellied meat, you no longer need to boil it all day. A pressure cooker will reduce all time costs several times! In addition, the jellied meat in it turns out transparent, beautiful, and smooth. He can truly become the king of the table.

Pork leg jellied recipe

Preparation:

How long to cook in a slow cooker

1800 g beef on the bone;
2 laurel leaves;
2 heads of garlic;
3 onions;
1 large carrot;
30 g salt.

Time – 10 hours.

Calorie content – 158 kcal/100 g.

Procedure:

Rinse the meat and scrub it a little with a brush;
The husks need to be removed from the bulbs;
Cut the peeled carrots into several pieces;
In the multicooker, set the “Stew” mode with a timer for five hours;
Place pieces of meat into the bowl of the device, fill them with four liters of water, add root vegetables, salt, and spices as desired. You can use allspice;
After a while, open the lid, add bay leaves, cook for another hour;
Remove the meat from the broth onto a plate to cool. Take out the carrots too, everything else can be thrown away. Strain the broth itself;
Remove all cartilage and bones from the meat, divide all soft parts into fibers;
Place these fibers in portions into bowls, add a little chopped garlic and beautifully chopped carrots;
Pour the broth into bowls, let them cool first at room temperature, then put them in the refrigerator until completely set.

Recipe for chicken jellied meat in a pressure cooker

1 chicken carcass;
1 parsley root;
2 carrots;
900 g chicken backs;
2 onions;
3 cloves of garlic;
15 g salt.

Cooking time – 8 hours.

Algorithm of actions:

Wash the chicken carcass and cut it into several pieces. These large pieces should be put in a pressure cooker;
The backs also need to be washed and cut into two or three parts and placed with the rest of the chicken. Instead of backs, you can use legs or wings; it is important that there are bones and cartilage, which contain gelatin;
Wash the onions and carrots. The onions should be left in their skins, and the carrots should be peeled;
Wash the parsley root too, using a steel brush;
Add all these root vegetables with salt and spices to the chicken;
Fill all products with water. The water should be one inch below the highest mark in the pressure cooker;
Turn on high heat and place the pressure cooker on it. Be sure to close the lid. After about forty minutes a trickle of steam should appear, which means that the broth has boiled;
Then you need to reduce the heat to low and keep the pressure cooker on it for about two hours;
Turn off the heat and wait for the pressure to drop. During this time, the broth will have time to cool;
Open the lid, take out all the ingredients, and strain the broth through a double layer of gauze;
Cut the carrots into circles, but you can use a curly knife. Transfer to plates where the jellied meat will harden. Here, if desired, you can add boiled eggs, cut into circles, and greens;
The meat must be removed from the bones and placed in portions on plates;
Place a clove of peeled garlic on each plate;
Pour the broth into containers and put them in the refrigerator for five hours.

How to cook jellied pork and chicken legs

2000 g pork legs;
5 heads of garlic;
30 black peppercorns;
450 g pork meat;
2 onions;
3 chicken feet;
4 carrots;
4 laurel leaves.

Time – 9 hours

Calorie content – 176 kcal/100 g.

Sequencing:

Rinse the pieces of meat and place them in a pressure cooker; they should be large;
Pork and chicken legs should also be thoroughly washed and added to the meat;
Wash the onion and add it directly with the peel to the previous ingredients;
Peel the peel from the washed carrots, add it to the onion, add spices and a little salt;
Close the lid and cook the broth over low heat for three hours;
After this, the cover must be removed. There should be no pressure in it anymore. Remove the meat to a plate and, when it has cooled a little, take it apart into small pieces;
Add a little salt to the meat, you can pepper it. Arrange on plates, you can add a little greenery;
You also need to put a few cloves of peeled garlic on the plates;
Pour the strained broth over the meat and place it in the refrigerator to harden for at least four hours.

How to cook jellied meat with vegetables and gelatin in a Redmond pressure cooker

4 chicken fillets;
1 carrot;
1 p. gelatin;
1 onion;
1 b. canned peas green;
900 g chicken feet.

Time – 8 hours.

Calorie content – 124 kcal/100 g.

Preparation:

Washed and peeled chicken feet must first be soaked for two hours;
The fillet should be washed thoroughly;
Peel the onions and peel the carrots. They, along with the legs and fillets, need to be placed in the bowl of a multicooker or pressure cooker;
If you like its taste, you don’t need to peel the garlic. You can put just a few slices. As for other seasonings, only two bay leaves are enough. Add both products to the bowl at once;
Pour water so that it covers the food;
Select the “Stew” or “Cooking” mode and cook the food for five hours;
Remove all ingredients from the broth. When the meat has cooled a little, it needs to be cut into small pieces. The paws can also be used by carefully removing the bones;
The onions and garlic should be thrown away, but the carrots should be carefully cut;
Strain the broth. In a small part of the broth, about a glass, you should dissolve the gelatin and add it to the rest of the liquid;
Layer the ingredients into bowls, including the peas. You need to add a little broth to each layer so that it evenly fills all possible holes;
Place in the refrigerator for a couple of hours, ideally overnight. Then the container with jellied meat should be lowered into hot water to make it easier to remove the dish onto a flat plate.

For rich and thick jellied meat without adding gelatin, you must take pork legs, beef head or other offal containing cartilage or bones. The same goes for chicken feet.

To prepare transparent jellied meat, it is better to give preference to chicken or beef, since pork jelly always a little cloudy. However, cooking in a slow cooker or pressure cooker always gives a transparent result, since the proteins settle there.

For those who first encountered this method quick cooking, you need to calculate the time something like this: 10-15 minutes of cooking in a pressure cooker replaces a whole hour of cooking in a pan. An electric pressure cooker cooks a few minutes faster than a gas pressure cooker.

Saving time, effort and nerves are the main advantages of preparing jellied meat in a multicooker or pressure cooker. If you doubt that the dish will harden, insure yourself with a pack of gelatin. No one will notice its presence in the dish, but you don’t have to worry about freezing. It is tasty, tender and very festive if you use any form for filling. Bon appetit!