multivarka is a great help to many mistresses.And despite the fact that there are about it, and negative feedback associated primarily with long cooking, the vast number of consumers willing to use this device.Quite simply cook even jelly in multivarka, we need only to have the necessary range of products and select the desired recipe.
So, taken beef or pork knuckle, put in a unit filled with water and placed in the "putting out" for a few hours.You can put for the night.Then the morning will only add seasoning required here (usually a bay leaf, pepper, peeled garlic cloves and so on. D.), Put the stew for another 20 minutes.In most cases the meat at this point is already separated from the bone itself, and it remains only to grind.It expanded into the prepared small bowl, pour filtered broth, cool and put in a cold place.The dish is considered ready when it hardens completely.
can make jelly in multivarka using the following recipe.Two pork legs are washed well (you can pre-soak them for a few hours in cold water), scrape with a knife and put in a bowl for products unit.They do not need to cut or grind.This also adds a pound of lean beef, peeled carrots, a few peppercorns, parsley and onion.All the ingredients are placed entirely.
Then water is poured.It must be so that all products have been covered with the top approximately four fingers.Then put jelly in multivarka stew for 6-7 hours.As a result, the meat should have a soft, not quite seethe.An hour before the availability here you can put a few bay leaves and salt.After that pig's trotters and beef broth accrue from which filtered, cooled.The meat is ground and decomposes into portioned bowls.Garnish the dish can be, here putting green peas, slices of boiled carrots or eggs.The broth is added finely chopped garlic, and then it is brought to a boil.The resulting liquid is poured ingredients.The dish is cooled and placed in the refrigerator.
If we are preparing jelly, it is possible to add various types of meat.For example, put a bit of boiled chicken.It will give the dish a more delicate flavor.Spices are also taken to choose from.Traditionally here put pepper and bay leaf.However, you can take and special spices for the dishes that are sold in many supermarkets.A bundle of herbs (dill or parsley), founded at the beginning of cooking, along with other ingredients, make soup taste richer.
Jellied goose to do is quite simple.To this end, carcasses washed, gutted, put in multivarku, filled with water and put the stew.This also put black pepper, bay leaf, whole peeled onion and carrot.The liquid should cover the meat for a few centimeters from the top.It must be remembered that the goose preparing much faster than pork or beef, so in this case would be sufficient for 4-5 hours.
carcass is removed from the broth, the meat is separated from bones and dismantle the fibers.The broth is filtered.Those who worried that brawn can ultimately did not freeze, can we add the gelatin previously soaked in water.In bowl put the goose meat so that it fills the bowl about a third.On top of the circles laid boiled eggs, chopped fresh herbs.All filled with salted broth.The board dish served with mustard or grated horseradish to give it poignancy.
Aspic in multivarka cook easy, without having to constantly monitor how the stewed meat, which greatly simplifies the process.
