Aspic - a frozen meat broth.Transparency and it gives a special gelatinous substances contained in beef, chicken or pork bones.How to cook the jelly - the theme of this article.Please find the recipe.
How to cook the jelly: choose meat
For cooking you need to choose the right meat.Initially, it should decide from which will aspic: pork, beef or poultry.Most transparent broth is obtained from beef.Pork dish will be more cloudy.You can fix this by removing the fat that forms during cooking.And get a good nourishing jelly if to cook it from a variety of meats.
How to prepare aspic of chicken, beef and pork
propose to consider the most delicious version of preparation - collecting.Boil the jelly can be in a large pot or pressure cooker.However, if you are using a pressure cooker, put the bones, meat and vegetables directly to the process of cooking the hot do not open it.Consider the technology of preparation stages.
Stage 1
How to cook the jelly that harden without gelatine?The secret - well-chosen pieces of meat.Take the pork, beef and chicken legs (you can also take the chicken heads or tails of beef) as soak hours, preferably overnight.After that, how to clean the top layer.Sample calculation: for 1 kg of meat will take about 2 liters of water.In this case the stock does not boil too quickly.It is better not to add the liquid during cooking, this will lead to the fact that the broth became turbid.
Stage 2
After boiling, put in a pan a little meat without bones.This can not do if you are using a shank (there's a lot of meat).As soon as the foam, remove it, and reduce heat to a minimum.Jelly should not be too hard boil.After 2-3 hours of cooking, put a few bay leaves, about 10 peas black pepper, raw onions and a couple of 2 medium carrots (raw, but thoroughly washed).
Stage 3
jelly Cook for about 3-4 hours.Meat should be easily separated from the bones.An hour before the end of time salt.The salt should be added to such an amount that the broth was somewhat salty.After hardening the taste will be exactly as it is necessary.Once timed out, cool the broth.Remove the bones and meat.Liquid filter.Cooled down, disassemble the meat into pieces, remove all bones.In order to determine whether the nourishing broth turned out or not, it is necessary to moisten your fingers in it and see if they stick together, then reached the right consistency and jelly hardens without gelatin.
Stage 4
Cook meat - is half the battle.It must be nice draw.How to cook the jelly for the holiday table?To the dish turned out spectacular, it should fill in parts.To begin to form, pour a little broth.Place it in a cool place.While the jelly hardens, prepare the vegetables.You can take the boiled carrots, celery.From herbs - parsley, dill.From spices - cloves.Well look in the finished dish boiled eggs.Dip beautifully sliced products in stock and place them on a frozen layer.
5 stage
form to fill in aspic finely chopped meat to third.Sprinkle it with chopped garlic cloves.Pour the warm broth products.Put in the cold.A few hours later the dish freezes.Now you know how to prepare jellied beef, chicken and pork.Serve the meal with horseradish or mustard.Bon Appetit!
