We cook delicious jelly. How much to cook aspic: tips, recipes

19.10.2019

Favorite domestic Russian dish is jellied meat. It is prepared from different meat varieties and even from fish.

Fans of this dish do not stop at one type and continue to invent. Almost everyone has it on the table at almost all holidays. Unfortunately, in our time, jelly is prepared less often.

Many housewives cannot cook it so that it turns out delicious. However, do not forget about such a delicious dish.

1. In the market or in stores, choose meat carefully.
The main ingredient is the legs of the pig, that is, their lower region, which ends in hooves. These imperceptible "particles" and guarantee complete solidification. Then you can add other meat, as you wish.

The meat should be with a vein and a skin, which contributes to a quick solidification. Pork legs should be in any jellied meat!

2. Dip the meat into the liquid before cooking.
A similar procedure will help remove the remaining blood from the meat product. Soaking will make the skin softer, then it will easily fall behind the meat. To do this, take the saucepan in which you want to cook jelly.

The meat should be completely covered with liquid. Leave it to soak all night. Soaked meat, namely the legs, must be carefully scraped.

If there is a skin, it is required to clean it from the rest of the meat particles. To do this, you will need a small vegetable knife.

3. When boiling, the first liquid must be drained. This procedure will make the jelly transparent and low-calorie. You will no longer feel the specific greasy taste.

After draining the broth, rinse the meat under water, which will help remove any small protein residues that have stuck to it. Now again fill with liquid so that it is 2 cm more from the meat. Do not pour more, otherwise the jelly will not boil away during cooking, then it will not freeze.

If there is not enough liquid, you will have to add it, which will not make the jelly of a normal consistency. For transparency, do not bring to a strong boil.

It takes about 6 hours to cook on a small flame. Then it will turn out appetizing and will freeze without adding.

4. Add spices with seasonings the right way.
After 5 hours of boiling, add whole carrots and onions for flavor. Just do not peel the onion, but rinse it. Thanks to him, the broth will become pleasant in taste and golden.

Aspic is salted after 5 hours of cooking, but not immediately. So you can oversalt it, because it boils away and concentrates. Before turning off, 30 minutes before, add laurel and peppercorns.

5. Share the product correctly.
After finishing cooking, take the meat into any container, and filter the broth with a colander. Discard carrots and onions. Slowly separate the meat from the bones, then cut it. Pass the garlic cloves through the press. This will spread it out more evenly.

Save the skins with cartilage - they compact the jelly. Finely chop and mix with meat. Divide into bowls and pour over broth. Stir so that the broth does not become cloudy.

6. Choose the desired temperature. The jelly will not freeze either in the kitchen or on the windowsill.

It is also not advised to take it out to frost, because a frozen dish will lose its properties. Unless try to take it out to a glazed loggia with insulation.

In order for the product to freeze perfectly, place it on the middle shelf of the refrigerator.

You can put the trays tightly, but after cooling and covering with a plank. It should freeze in 5 hours.

See that the hot jellied meat does not hold the lid together. Do not immediately remove the lard from the surface of the dish. It protects the dish from "chapping".

A big plus is given to those who know how to cook jelly without adding any auxiliary components. Gelatin or agar will not make the dish natural.

So you can cook, but the real dish should harden itself, with the help of properly prepared broth.

The meat should be solid, and light meat indicates that the pig is young, and the broth will not be rich. Be sure to see if the leg is scorched and cleaned.

Pork knuckle is perfect for gelling jelly. For this purpose, small hoofed legs are taken that do not have bristles.

They do not have meat, but in the bones, tendons and skins there are properties that give the necessary taste to the broth.

For beef dish take the drumsticks, which have tendons and cartilage.

For chicken dish You need wings, legs and a head. Only the wings alone have enough gelatin to set.

Pour in the liquid and cook the wings for about two hours, the drumsticks and shank for about three. After that, the main meat is added, the chicken is boiled for an hour and a half, and beef and pork meat for two.

10 minutes before the end of cooking, a laurel leaf, peppercorns and salt are thrown into the broth.

Salt is needed more than for soup, because it is not felt in a cold dish. Salty jelly should compensate for the blandness of the meat.

A crystal dish can be when an aspic is prepared with quickly dissolving gelatin.

Real jellied meat should not turn out very transparent. It is boiled for a long time, real gelling properties come out of the cartilage, the broth becomes cloudy. However, it is possible to make jelly more transparent.

Don't let the broth boil too much.. During cooking, gradually remove fat and protein flakes that float to the top. To get a sense of the beauty of the broth, throw vegetables into it.

Carrots, parsley root and onions are perfect. You can also add washed onion husks, then the jelly will turn golden.

Cook the broth without a lid, which will improve the taste and prevent it from becoming cloudy. In a couple of hours, there will be less liquid, so take a rather big container and pour three times more liquid than you want to get.

Ready broth must be filtered necessarily. To do this, you will need more than one layer of gauze.

Recipe for jelly for a 5-liter container

You need to take one pork leg and drumstick, 400g of any meat, the same amount of chicken, one carrot, onion, garlic, one pepper, bay leaf and allspice.

Thoroughly wash the shank and leg, pour over, place on the stove.
After boiling, the water must be drained, the meat washed and put back to boil.
After half an hour has passed and the liquid boils, add the rest of the meat.
After 2 hours and 30 minutes, add chicken, onion, carrots, salt and pepper.
Cover the container and cook for another hour.
Disassemble the meat, and put the grated garlic on the bottom of the plate, then pour over the filtered broth.

Remember that without the “pork leg + knuckle” combination, the jelly will not turn out tasty and properly cooked. It freezes up very quickly.

An important rule - be sure to drain the first liquid. Doctors say that hormones, antibiotics, and other additives that our body does not need go away in this way.

Do not take stale legs or meat from long-lived animals, otherwise the taste of the dish will deteriorate.

When buying frozen legs, pay attention to the shade. They should be the same, light shade without defrosting marks and stains.

When choosing meat, be sure to smell it. If it is fresh, it should smell sweet and pleasant.

Do not take meat with the smell of ammonia or old fat. The jelly will go bad and will not be tasty.

If you can, then try adding venison or duck meat to the jelly. The dish will turn out unusual and interesting in taste.

If they ask me what kind of dish we certainly prepare in Russia for the biggest and greatest holidays, then I will answer without hesitation - of course, jelly. And not only in Russia, it is being prepared in Ukraine, and in Belarus, and among many other Slavic peoples.

This dish has a different name, in addition to the main one, it is also called aspic, jelly. The names are different, but the dish is essentially the same. It is not difficult to prepare, but what is interesting is that if you give each hostess the same standard set of products, then all the same, each of them will get their own dish, unlike any other! There is no single dish!

This delicious dish is prepared as an appetizer for weddings, Christmas, Epiphany and, of course, the New Year would be absolutely unthinkable without it! This big and cheerful holiday is coming soon. And if you don't know how to cook it yet, then there's time to learn!

One of my acquaintances says that if there is no jelly on the New Year's table, then there is no need to celebrate the holiday! And at the same time he always cooks it very tasty! Believes that better appetizers under vodka it’s easy and you can’t think of it!

Recipes for this amazing meat dish there is quite a lot, it is prepared from pork, and from beef, and from chicken, and even from fish. But the most delicious it is obtained from different varieties of meat. This is the so-called festive option. It is with him that we will begin our today's selection of recipes.

And in the process of the story, I will share the main secrets that allow you to cook the most delicious one you can imagine, Kholodets, with a capital letter!

The festive dish is usually made with pork, beef and chicken. It is believed that the more meat different types, the taste and it will be richer and more saturated.

Sometimes they ask - “Why add chicken? Is it possible to cook just chicken then?” Of course you can! But if we are preparing a festive version of the dish, then chicken meat will make it softer and more tender. And of course more delicious!

When choosing meat, you need to choose one where there are a lot of bones - these are the so-called gelatinous parts. If the meat is chosen correctly, then you do not have to add gelatin to thicken. It is believed that this dish does not provide for its addition. And properly cooked, it will harden itself without any gelatin.

We will need:

beef shank - 1 kg
pork knuckle - 1.3 kg
pork leg - 1 pc. — 400 gr
chicken legs - 1-2 pieces
carrots - 2 pcs
celery root - 0.5 pcs, celery root
onions - 3-4 (small heads)
Bay leaf— 3-4 pcs
black peppercorns - 20 pcs
ground black pepper, salt - to taste
boiled egg - 1-2 for decoration

Cooking:

1. Before you start cooking meat, it must be prepared. Examine from all sides, and if bristles-hairs remain on it, they must be set on fire. Then scrape the darkened part with a knife, and then rinse the meat in cool water.

Sometimes when buying legs, you can see that they are dark and ugly. They were scorched from the bristles and not cleaned. It is better to refrain from buying such legs. When cooking such meat, the broth will turn out to be dark and not attractive, and it may also have the smell of burnt bristles.

Well, if you still didn’t inspect and bought, then they need to be carefully scraped off with a knife and washed in plenty of water. And soak in water for 3 hours.

2. When the meat has been cleaned and washed, it must be put in a basin, or a large saucepan. And pour water at room temperature for 3 hours, no less. During this time, unnecessary blood will come out into the water, the water will turn into pink color. And the bad smell will go away.

When the meat begins to cook, less foam will stand out.

3. After the allotted time, take out the meat and transfer it to a prepared pan. It should be large enough, since the meat that we have cooked, plus a large amount of water, will not fit in the pan.

4. Fill with water. So that she only covered the meat. We put on a big fire. And until it boils, we don’t leave the kitchen anywhere. This important point. All the time, while the meat boils, remove the emerging foam. There won't be much, and that's good. Almost all the blood has already come out during the initial soaking.

5. As soon as the water boils, immediately reduce the heat and cook until it gurgles slightly for exactly 5 minutes. Then remove the meat with a slotted spoon and drain the water. Rinse the dishes in which it was cooked, rinse the meat, and again draw the required amount of water.

Usually, water for cooking is poured at the rate of 1 kg of meat - 1.4 -1.5 liters of water. This is provided that during the entire cooking process we will not add more water. And this condition is desirable to fulfill!

6. Now again you need to bring the water in the pan to a boil. And again, it is advisable not to leave the kitchen. Just remove the foam slowly, and wait until the water boils. It will happen much faster than the first time. The meat has already warmed up from the inside.

7. As soon as the water boils, immediately reduce the heat to a minimum.

If you skip this moment, and let the water boil violently even for 5-10 minutes, the broth will not be transparent. It will either turn white or cloudy.

And we need a transparent beautiful broth so that all the pieces of meat when pouring are visible at a glance!

8. That's it, they lowered the fire, covered it with a lid so that steam would come out, and you can forget about it for 4 hours, or even 5. Periodically, you can, of course, look to see if the water has boiled away. But if you have not forgotten about a small fire, then the broth will gurgle softly, and the meat will cook. And the water isn't going anywhere.

If the broth does not gurgle at all and does not boil slightly, then the meat will not cook. Follow it!

9. In this way, the meat will be cooked for at least 6 hours, and sometimes a little more is cooked. Its readiness is determined by the fact that the meat must completely move away from the bone.

10. An hour and a half before readiness, you need to add whole peeled carrots, celery root. I have it a little larger than a tennis ball, so I took half of it. You also need to add onions. I have small heads, and I put 4 of them, and I didn’t clean one, the largest one, but only took off the top “shirt” and put it together with the husk.

Such an onion must be especially thoroughly washed, and make sure that there is no mold or dirt under the husk layer.

Vegetables will give the broth the necessary aroma and color, which is important. Onions and carrots will give a golden hue, and celery root - a subtle subtle aroma.

11. Now, you can add a little salt to the broth, but not until cooked, but only so that the meat is saturated with taste. If you add salt right away, the water will boil away, and the broth may become too salty.

12. An hour before readiness, put peppercorns in the broth. And cook again.

If the onion starts to boil, no big deal. Do not remove it from the broth ahead of time, then we will find a way to remove it.

13. After six hours of cooking, we check whether all the meat is moving away from the bone and whether the broth is ready. You can check this by gently dipping your thumb and forefinger into the broth. Then, when it cools down a little, connect them together and try to separate them. The fingers should become sticky and stick together.

In general, meat for a dish is cooked from 6 to 8 hours. In any case, look at the condition of the meat. Let me remind you once again that the meat should easily move away from the bone.

14. Salt the broth until tender, add ground black pepper to taste and add bay leaf. Cook for another 10 minutes.

15. We remove the vegetables with a slotted spoon, take out the carrots carefully, we still need it. We will throw out the onion and celery root, so we get it as soon as we get it.

16. Take out the meat and bones with a slotted spoon into a large bowl. And wait for them to cool down a bit. We will disassemble them by hand, so you need to wait comfortable temperature so that the fingers endure.

17. In the meantime, the meat is cooling, line a colander with three or four layers of gauze and strain the entire broth through it. Small bones and the remains of onions will remain on the gauze.

18. Determine in advance how you want to see the dish on your table. It is served either in small portioned salad bowls, or in one large capacity, special tray. It is desirable that this container has a lid. Since the dish will be infused in the refrigerator all night, you will need to cover it so that it does not absorb unnecessary odors.

19. Another important point that I almost forgot about. Some people like to eat fatty foods, and some people can't stand them at all. We are in the middle of our family. My husband loves when there is a small fat layer, but I can’t eat fat at all.

Therefore, during cooking, I partially remove it. If you do not like fatty, then you can remove it all.

And then, when you already pour the broth into a tray or form and cool, all the fat will rise to the top. And then, when you eat, you can easily remove it with a knife, which I do. And so it turns out that no one is offended, everyone eats what they love more!

20. And so, the meat has cooled down and we will disassemble it now. It disassembles easily and simply, but the fingers will have to get dirty. We take one flat plate and two bowls deeper. On a plate with a knife, remove the meat from the bones and immediately divide it into fibers.

We put the bones in one bowl, and the meat removed and divided into parts - in another. Everything separates easily and quickly. So it won't take much time.

21. Cut carrots into curly stars. Peel the eggs and cut into slices. You can put them on the bottom if you later turn the form over. Or put the sliced \u200b\u200bpieces on top if you serve the dish in the form.

22. Pour in a little cooled by the time the broth. You can fill in two different ways -

pour the broth into the meat and mix the contents. In this case, the meat and the broth will be, as it were, together. In this case, first mix, and only then lay out the carrots and eggs.
put the meat in the first layer, then pour the broth. In this case, you will get two separated layers. The first is meat, and the second is in the form of jelly.

23. In both cases, wait until the dish has cooled completely. And only after that put it in the refrigerator. It will take 3-4 hours for complete solidification. But I usually leave it overnight.

Well, if you are preparing it for the New Year, then it is very convenient to make it in advance, on December 30th. The dish will be perfectly stored until 31, unless, of course, no one eats it ahead of time. The temptation is too great.

In such cases, I usually prepare additional portions, which we eat on December 31 in the morning for breakfast. And then, until the evening, no one else tries to cut off a piece from a festive piece!

24. As mentioned above, we serve the finished dish either in a large common tray or in special trays. Or we turn it over on a dish and serve in all its glory.

It's really not easy to do this. You can't just take it and turn it over. But there is a way. Slide a sharp knife along the side separating the frozen meat from the wall. Boil water in advance, pour it into a large container appropriate for the size of the tray. And lower the tray into the water for 30 seconds. Then put the dish on top of which you will turn over. And carefully flip over.

If the contents are capricious and do not want to be pulled out, lightly pick it up with a silicone spatula. Most importantly, give him momentum. And there he himself, under the influence of his gravity, will settle down on the dish offered to him.

25. The dish is served on the table, of course, with horseradish or mustard. Sometimes crushed garlic is mixed with mustard. And freshly squeezed lemon juice.

It should be noted that this is the so-called chopped jelly, but someone makes it ground. For this, the meat that was taken from the bones is twisted in a meat grinder. If desired, garlic is also added there. And only then all this is mixed with the broth and laid out in trays.

But I don't really like it in powdered form. I like it when the meat fibers are visible through the clear broth, and the meat is felt as whole pieces while eating. But here, of course, it's a matter of taste!

And of course, you need to say a few laudatory words for such a jellied meat. Yes, however, you can get by to determine its characteristics and one - MIRACLE!

Wonder how good! Delicate, rich, savory, delicious, fragrant, simply amazing - these are just a few simple words to try to describe its taste.

It is not for nothing that our friend respects and appreciates him so much, and does not sit down at the festive table without this meat appetizer.

All subsequent recipes are prepared in the same way as the first option. The only difference is in the composition of the ingredients. Therefore, if you want to cook a dish according to the following recipes, then read the first one - because it describes all the secrets of cooking!

Delicious homemade beef recipe

Such a dish can also be prepared for the holiday, and on weekdays it is also good! What is called "we prepare both for a feast and for the world." Someone prefers to cook it, as in the previous version, while someone does not want to use pork. And then you can cook a dish of one beef.

We will need:

beef shank - 1.5 kg
beef ribs - 1 kg
beef neck (pulp) - 1 kg
onion - 3-4 pcs
carrots - 2 pcs
celery root
pepper3 black peas - 20 pcs
bay leaf - 3 pcs

Cooking:

1. Rinse the meat and soak in water for 3 hours. Then drain the water.

2. Put the meat in a large saucepan and fill it with water so that the water just covers all the meat.

3. Let it boil, removing the foam. After 5 minutes of boiling, drain the water. And pour fresh water per 1 kg of meat - 1.4-1.5 liters of water.

4. Wait until it boils, constantly removing the foam. After boiling, reduce the heat to a minimum and cook for 4-5 hours.

5. Salt, add whole carrots, half a celery root and onion. Leave one onion in the skin.

6. When 6 hours have passed, check if the meat is moving away from the bone. It should separate very easily. If not, cook some more. Permissible cooking time up to 8 hours.

7. 10-15 minutes before the end of cooking, add ground black pepper and bay leaf to the broth.

8. Then take the meat out of the broth and disassemble it into fibers.

9. Strain the broth through 3-4 layers of gauze.

10. Put the meat in the tray and pour the broth.

11. Cool at room temperature and refrigerate overnight - solidify.

As you can see, the recipe is exactly the same as in the first version. We serve it in the same way as described above.

Another recipe, according to which, for example, we always prepare an everyday dish is with pork legs.

Pork or pork leg jelly

As you already understood, in this version we use only pork meat. Often I cook jelly only from pork feet. Of course, there is not so much meat in it as when you cook it with a knuckle, or with the addition of a piece of pork. But we really like this "Spartan" version!

We will need:

pork legs - 4 pcs
carrots - 1 pc.
celery root - optional
onion - 2 pcs
peppercorns - 20 pcs
bay leaf - 2-3 pieces
salt, pepper - to taste

Or another option:

pork knuckle -1.5 kg
pork legs - 1 - 2 pcs
pork neck - 500 gr
carrots - 1 pc.
celery root - optional
onion - 2 pcs
peppercorns - 20 pcs
bay leaf - 2-3 pieces
salt, pepper - to taste

Cooking:

I will not describe the entire cooking process, because I will not tell you anything new. Everything related to the secrets and technology of cooking, I have already told in the first recipe. Therefore, we cook and cook according to the same scheme.

The only thing I will focus on is cleaning the legs. Legs are not always sold clean and white. Sometimes you need to remove the bristles from them and then clean them. Most likely, everyone knows how to remove bristles, or they don’t know, but they have seen it. But still, I will remind you.

I light the gas and hold the leg right over the fire in the place where the bristles remained. The smell is certainly not pleasant, but you have to be patient. Then, scrape off the burn marks with a knife, and then rinse with water. You also need to remove or clean the hooves very well. They are usually very dark in color and just ask to be removed altogether.

If the legs themselves are also dark, then they should also be carefully scraped with a knife, and then rinsed with water. And do not forget to soak them in water for 3 hours.

The rest of the dish is prepared in exactly the same way as in the first recipe. There are no changes in the recipe, all the principles and steps are the same!

Ready jelly can be served in a tray, or you can turn it over and put it on a dish.

It turns out pretty nice! And how delicious, words can not even describe!

"Pig" in a bottle

For the holidays, very often familiar and everyday dishes are prepared in some interesting way. And one of these forms is the “Piglet” jelly, which is poured into a plastic bottle.

Such a presentation invariably causes delight among all the guests. The pig looks painfully positive on holiday table. I think that such a dish may well decorate any New Year's table.

We will need:

pork knuckle - 1 pc
chicken legs - 2 pcs
carrots - 1 pc.
onion - 1 pc.
celery root -0.5 pcs
bay leaf - 2 pcs
peppercorns - 7-10 pcs
salt, ground black pepper - to taste

For registration:

ham or boiled sausage
cloves - 4 pcs

Cooking:

1. Wash the meat and pour water for 3 hours. Legs can not be filled with water. Then drain the water.

2. Put the meat and legs in a saucepan and fill it with water, so that it just covers the top. Bring to a boil, skimming off the foam.

3. Drain the water and refill with fresh water. Bring to a boil and cook for 5 hours.

4. Add peeled whole carrots and celery root. Remove the top shirt from the onion, wash and put in a saucepan, along with vegetables. Salt partially, add peppercorns.

5. After another hour, check whether the meat is moving away from the bone well, we are primarily interested in the shank. If the meat comes off easily, add the bay leaf, pepper to taste and taste the salt. Cook for another 20 minutes.

If the meat goes badly, cook even to the state we need.

6. We take out the meat from the broth, cool a little and separate the bones. Then we divide into fibers, or cut into cubes.

7. Strain the broth through several layers of gauze.

8. For the "pig" you can take 0.5 - 1 -1.5 liter plastic bottles. It all depends on the size you want.

9. Put the meat into the bottle, then pour the warm broth. Shake the contents, let cool and place in the refrigerator until completely solidified, at least 3 hours, and preferably overnight.

10. Before serving, carefully cut the bottle with a sharp knife or scissors on both sides. Put the jelly on a dish.

11. From ham, or boiled sausage, make ears and a patch. Make incisions on the crown and insert the ears into them. Attach the patch with a toothpick. Make eyes and nostrils out of cloves.

12. Serve with horseradish or mustard.

Such a "Piglet" will certainly be met at "Hurrah!" So take note of the recipe. I think it will definitely come in handy for you!

Meat for the "Piglet" can also be cooked in a slow cooker. The same goes for any other recipe.

How to cook jelly in a slow cooker

We will need:

pork legs - 2 pcs
chicken legs - 2 pcs
onion - 1 pc.
carrots - 1 pc.
garlic - 0.5 heads
salt, peppercorns
water - 2.5 liters

Cooking:

1. Cut the chicken legs into pieces at the joints.

2. Clean the legs, wash and soak for 3 hours.

3. Put the meat, peeled onions and carrots into the multicooker bowl. Salt, put pepper and pour water.

4. Set the "Extinguishing" mode and extinguish for 6 hours. Check if the meat moves away from the bone, then the slow cooker can be turned off. If not, then you can wait another hour.

5. Remove the meat, remove the bones and divide into fibers.

6. Crush the garlic with a knife and add to the broth. Let stand 15-20 minutes. Then remove the garlic. Try to see if there is enough salt and pepper.

7. Put the meat in a tray or in molds and pour strained broth.

8. Leave at room temperature until completely cool, then refrigerate for 3-4 hours or overnight.

9. Serve in portions or put the tray on the table.

These are the main types of meat dishes. It is also prepared from chicken. But we will not touch on this topic today. And if you are interested in a similar issue, then you can where such dishes are prepared.

cooking secrets

And now I propose once again to dwell on the most basic stages of preparation, thanks to which your dish will always be delicious. And such surprises will never happen to him, such as, for example, unhardened jelly, overcooked or undercooked meat, or excessively salty, or hard and not at all fragrant broth.

After all, before they specifically checked whether the hostess knew how to cook jelly, and if she didn’t succeed, then they put her in the category of clumsy. What can I say, and among my friends there are those who do not have this dish at all. But I advise you not to give up, but rather read everything carefully, and following step by step. cook a dish that will make everyone gasp!

the first thing to do is to buy the “right” meat. A good jelly is obtained from gelatinous parts, that is, the meat should be with bones. Legs, shank, shank, ears, tails, heads - just what you need! No matter how much you want, you don’t need to add a lot of pulp. As a last resort, if in doubt about the choice of meat, ask the seller in the meat department to tell you which meat to choose
remember that veins, cartilage, skin, skin contribute to the solidification of the broth
the most delicious dish is obtained from different types of meat
be sure to add chicken leg, or two. It will be so much tastier
meat must be soaked in cool water for 3 hours before cooking
the first water must be drained 5 minutes after boiling
bring the second water to a boil, be sure to remove the foam, and then reduce the gas to a minimum. The meat should only gurgle slightly, but in no case should it boil. Otherwise, the broth will turn out dark and opaque.
we take water in the ratio per 1 kg of meat - 1.4 -1.5 liters
Try not to add water during the cooking process. But if it doesn't work, then add at least boiling water.
sometimes the broth is clarified with egg white, but if you cook correctly, you will not need this procedure.
cook meat for at least 6, but not more than 8 hours. Until the meat is free from the bone
adding vegetables when cooking is a must! Thanks to them, the broth acquires a beautiful color and aroma.
add the onion in the peel, it will give a beautiful golden color
adding spices is a must, otherwise the dish will turn out “fresh”
salt twice, the first time a little after 4 hours, and the second time at the end of cooking, already tasting the broth
after putting the meat into a mold and pouring it with broth, it must be allowed to cool at room temperature
after which it must be cooled. It is sometimes believed that you can keep aspic on a balcony or street with sub-zero temperatures, so that it will freeze better. If it freezes, it may be better, but it will completely lose all its taste, aroma, delicate texture and softness.

serve the dish with horseradish or mustard. Who wants to take advantage, who does not want to refuse. But these additional components must be supplied to it!

I hope that with today's collection of recipes, you can easily cook for real delicious aspic. I also hope that the article and cooking tips will be useful to you.

And if you want to see more and other recipes, then there are such recipes. And you can see them in a special article "How to cook jelly" http://kopilpremudrosti.ru/

After all, the New Year is just around the corner! And what is the New Year without a real traditional Russian dish! Therefore, we do not need to break traditions - we will definitely cook it!

After all, this dish turns out to be truly beautiful and festive, and you can’t even talk about the taste. Everyone knows him so well!

Bon Appetit!

The basic rules for making good aspic In order to prepare a transparent aspic, you need to remember a few simple rules, adhering to which it will be possible to easily create this culinary masterpiece.
Rule 1 The choice of the main ingredient is meat. You can cook jelly from any meat (chicken, pork, beef, pork legs, etc.), the most important thing is to choose the right main product. It is best to buy such an important component in aspic as meat on the market, because there it was guaranteed not to be frozen. Pork legs, which are the key to solidifying the dish, must be well cleaned of bristles, and, if necessary, burned on fire, then rinsed. You can add any meat of your choice. Will it be chicken, beef or all the same pork jelly - the hostess decides, but pork legs (to be more specific - the part that ends with hooves) is a must, then no gelatin is needed. If the meat is with a skin, then this will also play a good role in the solidification of the jelly. The size of the pieces of meat for jelly does not play big role. The brisket and drumstick can be cut into several pieces, and the large and central bone can be left whole. In order to avoid small bones, pork legs must be cut in half lengthwise, and then again in half along the joint. But, oddly enough, you can not overdo it with meat. Certain proportions must be observed, otherwise there is a risk that the dish will still not freeze: for several pork legs weighing approximately 700 grams, you can take no more than one and a half kilos of the rest of the meat components.

Rule 2 The meat must be soaked before cooking. This procedure is necessary in order to remove the remnants of coagulated blood from the meat. In addition, the skin after soaking will be much softer and more tender. Taking a pan and placing meat ingredients in it, you need to completely soak them in cold water, and leave for several hours (or better all night). In the morning, the meat can be washed again, carefully scrape the pork legs to remove the smoked places. Just peel the skin on the rest of the meat components. A small "vegetable" knife is suitable for this task like nothing else. Then you can put the meat in a cauldron and start cooking.
Rule 3 The first water must be drained! The belief of some housewives that descaling with a slotted spoon will completely solve all problems is not entirely correct. It is better to drain the first water after cooking meat, since all excess fat and other undesirable components will be removed with it. Moreover, the appearance of such a jelly will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can also drain the second water, then the jelly will be clean and transparent, like a baby's tear. After draining the broth, it is necessary to rinse the contents of the cauldron under running water, which will remove small adherent remnants of coagulated protein. After that, you can put the meat back for the final cooking. The amount of water should be above the level of the meat by about 2 centimeters. If the amount of water is more, then it will not boil away as expected. Therefore, 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 will also not have a very favorable effect on the final result. It should also be taken into account that in order for the jelly to turn out transparent, the contents of the cauldron should not be allowed to boil. You need to cook the jelly over low heat, for about 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, a whole onion and carrot can be added to the broth. If you do this earlier, then all the "charms" from adding these ingredients will evaporate along with the boiled water. Salt should also be added to the jelly after 4-5 hours, because in the process of boiling the water, the broth becomes more concentrated, and there is a chance of simply oversalting the dish. It is better to add allspice, lavrushka and other spices to taste thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.
Rule 5 How long does it take to cook jelly. - pork jelly (pork legs, knuckles) 5-6 hours; - jelly chicken 3-4 hours; - jelly beef 7-8 hours. But the best thing is to cook jelly from assorted meat, then it will turn out to be more tasty and rich.
Rule 6 The bones are removed by hand, not by a meat grinder. After the jelly has finished cooking, it is necessary to remove the meat from the pan. It is most convenient to do this with a slotted spoon. The broth must be filtered through a colander, and preferably through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.

Slightly cooled meat must be carefully sorted out with your hands, separating it from the bones (you can help yourself with a small knife). It is better to cut meat by hand, and not with a meat grinder, as this will be a guarantee that even the smallest bones, which are very easy to break teeth, will not fall into the plate of any of the guests. It is better not to throw away skins and cartilage, because they will give the jelly a fortress. At the bottom of the plate in which the jelly will solidify, you can put greens or cut out various figures from carrots - this will be a wonderful decoration for such an interesting dish. After that, having decomposed the meat mass into the prepared container, you can fill it with broth.
Rule 7 The right temperature is the key to success. The best place for solidification of jelly, not a window sill and not even a cold balcony. The most “correct” temperature for jelly is on the middle shelf of the refrigerator. After all, if the jelly is not cold enough, then it will not freeze, and if, on the contrary, it freezes, it will lose all its excellent taste. This culinary masterpiece will harden within 5-6 hours.
Rule 8. If the jelly is not frozen (Jelly with gelatin) If the jelly is not frozen, you should not worry. The dish can be easily salvaged by pouring it back into a clean pot and simmering for a few minutes. Next, you need to dilute the gelatin in a separate bowl according to the instructions on the package (the dosage should be seen there). Pour the gelatin into the jellied meat and mix well, pour into plates. After such a procedure, the jelly will harden for sure, there is no doubt.

jelly recipe
To prepare a delicious jellied meat, you will need the following products: pork knuckle weighing about a kilogram; 0.5 kg of pork; one bulb; 2-3 bay leaves; 5-6 peas allspice; 2-4 cloves of garlic; 2.5 liters of water; salt. Preparing aspic: 1. Prepare the meat: rinse and pour water, soak for a couple of hours. After that, clean the shank well and cut it into two parts. 2. Pour cold water into a saucepan and place all the meat in it. 3. After boiling, drain the first broth and add 2.5 liters to the meat cold water. 4. Bring to a boil and reduce the heat as much as possible (so that the broth barely boils). Cook jellied meat for 5 hours. 5. Next, put the onion, pepper, salt and bay leaf into the broth. Let it boil for one more hour. 6. Remove the meat from the pan, and put garlic crushed with a knife blade into the broth. 7. Divide the meat into small pieces. Strain the broth through a fine sieve or clean cloth. 8. Put the meat into the jellied molds and pour in the broth. Allow to harden (preferably in the refrigerator on the middle shelf). 9. Serve the jelly, pre-garnished with herbs, with mustard or horseradish.
Blitz tips for cooking jelly
Based on the foregoing, we can formulate some basic tips that will help you properly, and most importantly, tasty, cook jelly. 1. Meat must be fresh. 2. In order for the jelly to freeze better, it is better to take pork knuckle or animal legs for cooking. 3. To make the jelly taste good, the meat must first be soaked in cold water. 4. It is better to drain the first broth. 5. Spices and seasonings should be put shortly before the end of cooking aspic to preserve their flavor. 6. Meat bones must be carefully selected by hand. 7. The jelly should solidify at the right temperature - on the middle shelf of the refrigerator. 8. If the jelly is not frozen, you can simply add gelatin, after boiling the jelly. 9. Do not add too much water, as the jelly may not freeze. Too little water too the best way. 10. You need to salt the jelly at the end of cooking, so as not to oversalt the dish.
That's all, the jelly is ready, and there is nothing super complicated. You just need to carefully choose the meat, and carefully consider its cooking, and then the jelly is doomed to success!

Bon Appetit! If you have any questions, write in the comments (www.site).

is coming New Year! The old one will end, we will spend it as it should be, and we will meet the new one as it will. Traditionally, we will lay a rich table with different delicious meals and even more delicious drinks.

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

As my good friend says, from the appetizers on the table on New Year's Eve there should be Olivier, and jelly under. And everything else is pampering and an inappropriate tribute to someone else's fashion.

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

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

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

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

Recipe for excellent jelly

Ingredients

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

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