Tasty jellied pork legs and beef
Prepare the jelly all different. Someone adds gelatin, and who prefer without any additives. To prepare the natural and the most tasty jellied pig's feet have to use a lot of meat, along with beef. Boil the broth slowly and long, slow quenching method. But to give a clear jelly should promptly remove the foam and strain the liquid.
Cook homemade jelly can be almost any meat, including chicken. Here's how to prepare a tasty jelly - is another question, then you need to work a little, but for the skillful hands, so it's not more difficult than normal to cook meat soup.
How to make a transparent jellied pork - a step by step recipe
Rinse the pork legs and the rest of the meat. Put in a deep pot, cover with cold water and leave for 2 hours to remove the meat from any residual coagulated blood.
Then drain the liquid, rinse the meat and again fill pan with water so that the bone and the meat remained under water. Put on the stove and bring to a boil, remove the foam, add the thinly sliced onion half rings, cover with a lid and simmer for 6-8 hours.
Do not shift to digest meat in a separate dish, and the broth through a sieve and again to return to the pot. Add bay leaf and pepper to peas, minced garlic and salt. Cook for another 5-10 minutes.
Separate meat from bones and chop finely, put in a deep bowl and pour the hot broth.
Wait for natural cooling, and only then move to the refrigerator to complete solidification. You can decorate with olives, onions and herbs.
That's what prepares the most natural jelly - homemade jellied pork and beef, which is usually served on holidays. The more cooks, the more the broth becomes fatter and jelly. It is simple and obvious. Exactly the same principle is cooked poultry meat and how to cook and how to cook a delicious chicken and jellied aspic fish see in the following recipes.
The preparation of aspic at home - practical tips
Aspic, aka Jelly, for the Russian people has always been a favorite cold snacks as festive table, and in the form of a supplement to the lunch or dinner. I love for this dish due to the fact that it could combine a few types of meat, which gave him a special taste and a jelly-like consistency, which made the dish a light and gentle.
Jellied pork and chicken
Aspic recipe in Russia has been known since ancient times, but this dish technology to this day remains unchanged. How to make delicious homemade jelly? It is to this question will reveal the answer in this article as an example of the next recipe. To begin, the meat should defend several hours in cold water, so that it came out of the excess blood. This procedure will make the broth aspic more transparent.
When selecting beef and pork meat, it is best to use the shin. Pork legs are carefully examined for the presence of hairs. If the legs are too dark in color, they are obtained by singeing, then they should be longer to take in the water, after removing the top layer of a knife. Thus broth color is not too dark.
When choosing a bird (it can be chicken, duck or turkey), you can take the whole carcass without the head. It would be better if the bird will be a home, it will make the soup more fat and nourishing.
When the meat stand up in the water, it can be safely put to languish on low heat. It is very important to comply with the technology of cooking and do not give the broth to boil. For gas diffuser plate may be used, so the heat of the pan bottom is evenly distributed.
In the beginning of the cooking broth seems dull, it can be drained and change the water. This will make the jelly transparent and thicker in consistency.
Next you need to add one onion and a carrot. In the bulbs should be cut off the root, that is. E. The lower part, and do not need to clean off the husk, as it betrays aspic yellowish color and a special taste. And you should definitely examine it for the presence of mold, in the worst case may spoil the taste of the broth. As well it is necessary to add garlic, a few bay leaves, allspice and black pepper (7-8 peas).
The broth should be cooked to the point until the meat starts to separate from the bone. If the meat starts to move away easily - so the broth is ready.
Further, it must drain and leave to cool. Meanwhile, the meat you need to carefully select all the bones and chop them into pieces. Bulb can be thrown away, but already the cooled broth add the garlic, pepper and salt to taste.
The dish is almost ready! It remains to pour the broth obtained according to the forms laid out under the jelly slices of meat, and leave it cools.
In order to retain its shape jelly, some housewives are added to it gelatine. However, the natural viscosity can be easily achieved if the meat would be a lot of bones, namely parts of gelatin. It is believed that this jelly is prepared without the addition of gelatin.
Feeding jelly on the table in portions, each portion can be decorated with a sprig of greenery, this supply can make the dish is not only delicious, but also very appetizing.