Cold dishes in snowy Russia are not limited to room temperature salads.
Our ancestors have long noticed how delicious meat broth frozen in the cold.
Learned how to cook jelly hearty, beautiful, decorate with love and grace.
Jellied meat does not require special products, often boil them from the most affordable parts of meat, offal.
The use of some technical innovations in the cooking process, such as a slow cooker, pressure cooker, or a slow cooker with a pressure cooker function, significantly reduces the time spent.
Jellied meat in a slow cooker - general principles of preparation
• Properly prepared jellied meat should be rich, transparent and solidify well without adding gelatin. Cooking jelly on the stove takes a lot of time and requires constant attention. The appearance of a multicooker in the kitchen greatly facilitates the cooking process. To cook a real jelly in a slow cooker, you must follow some rules.
• Jellied meat cooked from pulp will never harden on its own, therefore it is imperative to put in the broth those parts of the carcass that increase its stickiness. Handlebars, legs, poultry by-products, especially paws, are ideal ingredients. In the jellied fish add heads, you can carefully washed small fish from the mucus, but not cleaned from scales.
• Do not forget about the right proportion of water and meat products. For one kilogram of meat, you need to take one liter of water.
• Jelly broth should not boil, you need to torment him only in this case can the bones be well digested and the tendons digested, from which natural gelatin is secreted. Therefore, the multicooker mode must be set to "Extinguishing".
• The cooking time depends on the duration of the cooking of the components and is indicated in the recipe, it is advisable not to violate it.
• The meat is laid out in molds or in any suitable dishes, either chopped or divided into fibers, it would be ideal if you twist some of the meat and jelly-forming components in a meat grinder, and then spread them in equal parts to the meat in molds and fill with chilled broth.
• To add flavor and satiety to the spilled broth, you can add chopped garlic.
• Decorate figuratively chopped boiled carrots, canned green peas, boiled egg rings or fresh herbs. Serving products are laid out on the bottom of the dishes, crushed with meat, and only then the broth is poured. You can glue the "scenery" and drops of very thick gelatin.
• To freeze, the chilled jelly is put in the refrigerator.
• Served as an independent dish, as well as in addition to the side dish.
Chicken jellied in a slow cooker
Ingredients:
• chicken back - 300 grams;
• 400 grams of wings;
• three large hips;
• a small head of white onion;
• two leaves of parsley.
Cooking method:
1. Rinse the chicken meat under the tap, removing the rest of the feathers from the skin with tweezers, and place it in the multicooker bowl.
2. Add the leaves of parsley, the peeled whole onion, pour water and salt to taste. Water should be two centimeters above the level of chicken.
3. Turn on the slow cooker by setting the mode "Extinguishing" for five hours.
4. Drain the cooked broth and put the meat on a separate plate with a slotted spoon, cool a little. Separating the chicken meat from the bones, sort it by the fibers and lay it on the bottom of the prepared clean dishes.
5. Pour the broth filtered through a fine sieve into a bowl over the meat and leave to cool.
6. Place the containers with the cooled jelly in the refrigerator for solidification.
Jelly in a slow cooker from turkey
Ingredients:
• kilogram of chicken legs;
• turkey drumstick - 400 grams;
• 400 grams of wings;
• onion head;
• small carrot;
• Lavrushka - 2 leaves;
• celery root.
Cooking method:
1. Scale boiled chicken legs with boiling water, remove keratinized and rough skin, remove the claws with scissors and rinse thoroughly under a tap.
2. Put the processed paws in a suitable enameled pan, pour one and a half liters of water and set to cook.
3. In the process of boiling, periodically remove the foam formed on the surface.
4. When the water boils, reduce the heat to the minimum, the broth should not boil, and continue cooking for 4-5 hours.
5. While the water in the pan is boiling, put the processed wings and turkey meat into the cooking pot of the multicooker.
6. Add a well-washed onion in the husk, you can remove only its upper layer, peeled carrots and celery.
7. Pour in water, also one and a half liters, and cook for five hours when the "Extinguishing" mode is on.
8. Remove from the heat a saucepan with welded legs. Finished paws should fall apart, and the finished concentrated broth should be glued together with fingers. Put the meat from the bowl in a bowl and cool a little.
9. Mix both received broths and strain into separate dishes, salt to taste.
10. Arrange the chopped boneless meat chopped with a knife or chopped into plates, add finely chopped greens, chopped garlic and pour over the broth. Slightly fork with a fork so that the greens and garlic evenly disperse over the jellied meat and put in the refrigerator.
11. To give a special aroma and taste, you can add 1-2 teaspoons of Madera wine to each plate of meat, mix, let the wine soak, and only then pour the broth.
Jellied pork shank multicooker
Ingredients:
• one pork shank, back;
• one pork leg;
• two small heads of onions;
• six peas of black pepper peas;
• three bay leaves;
• canned green peas for decoration.
Cooking method:
1. Put the leg and knuckle in a pan or a large bowl, fill with cold water from the tap and leave to soak for 5-6 hours. Water should be changed periodically.
2. Cut off the skin from the shank, and scrape off the leg with a knife on all sides, cutting off the rough skin in the hoof area.
3. Wash the processed meat under the tap and put everything in the cooking container.
4. Add whole onions, peppers, lavrushka, a teaspoon of fine salt and fill with water.
5. Turn on "Extinguishing" by setting the timer for 8 hours.
6. From the prepared jelly, put the boiled leg with the knuckle to cool, and strain the broth.
7. Separate the meat from the bones, the leg should be disassembled carefully, there are many small bones in it, make sure that they all go away and not get into the jelly.
8. Grind a leg and tendons with a knife.
9. Lay the canned peas on the bottom of the silicone molds, lay the meat sorted by fibers and the pork leg chopped with tendons on top.
10. Fill the molds with chilled broth and remove the jellied meat to harden.
Combined jelly in a slow cooker
Ingredients:
• two pork legs;
• half a kilogram of beef (pulp);
• whole chicken weighing up to 900 grams;
• large onion;
• three small carrots;
• six peas of pepper;
• cloves - 4 pcs.;
• five cloves of garlic;
• three bay leaves;
• one small celery root;
• three branches of parsley.
Cooking method:
1. Soak meat, legs and chicken for three hours in cold water. Beef and chicken can be soaked in one bowl and the legs in a separate bowl.
2. Use a pair of chicken tweezers to remove feathers and their debris.
3. Using a knife, carefully scrape off the legs from all sides, pay special attention to the hooves and the areas around them, the coarsened areas of the skin should be cut off.
4. Rinse beef and chicken with warm water. Chop the chicken carcass into pieces, and cut the flesh into large pieces.
5. Put the prepared pork legs in the cooking bowl of the multicooker, fill it with water, preferably filtered, turn on "Stewing" for two and a half hours.
6. Open the slow cooker, lay in pieces of pulp, chopped chicken, add peeled root vegetables, seasonings, spices, salt to taste and turn on the “Stewing” mode again, only for six hours.
7. Remove the meat, strain the broth to remove spices and spices.
8. Finely chop the meat with a knife, carefully select the seeds from the legs, especially the small ones, and scroll in a meat grinder. Also, in a meat grinder, you can scroll 1/3 of the boiled meat.
9. Take two glass or enameled rectangular small dishes, put in them parsley, chopped boiled carrots into thin rings.
10. On top, lay out, evenly distributing, beef and chicken meat, equally divided, the meat mass scrolled from the legs and pour in the broth. The cooked aspic is enough for two forms measuring 25 by 30 cm.
11. You can add chopped garlic by gently mixing with a fork or spoon only the broth without touching the meat.
12. Put the dishes in the refrigerator, if you cover them, do this when the jelly is slightly frozen, after about two hours.
Jellied fish in a slow cooker
Ingredients:
• two heads of large silver carp;
• 600 grams of silver carp fillet;
• a small carrot;
• medium onion;
• leaf of lavrushka;
• a pair of peppercorns of black pepper.
To decorate:
• fresh parsley;
• canned green peas, brain varieties.
Cooking method:
1. Remove the gills from the heads, scrape off the remains of the scales with a knife from the top, and rinse the heads under a stream of cold water.
2. Cut lengthwise into two parts peeled carrots, peel the top layer of husk from the onion and wash under a tap.
3. Put fish heads, root vegetables, spices in the cooking bowl, fill in with water and salt. Water should cover heads well; level should be one centimeter above heads.
4. Close the slow cooker and turn it on by setting “Quenching” for an hour.
5. From the fillet, select small bones, this is convenient to do with tweezers, cut into pieces and, laying in a pan with salted water, put on a stove to cook. When the water boils, remove the foam, reduce the heat and bring to readiness.
6. Cut the cooked fish fillet into small pieces, separate the meat from the boiled heads and mix it with chopped fish.
7. Take any suitable dishes, lay its bottom with sprigs of parsley, spread on top of the peas. On top of the peas, lay out the chopped fish and fill everything with strained fish stock and set to freeze.
8. Before serving, dip the dishes with jellied meat for 1-2 minutes in hot water and gently turn over onto a serving dish. Garnish with greens and remaining peas.
"Light" jelly in a slow cooker
Ingredients:
• one kilogram of turkey neck and pork shank;
• 700 grams of pulp, pork;
• large onion;
• two medium-sized carrots;
• to taste: bay leaves, ground red pepper, ground pepper.
Cooking method:
1. Remove the skin from the shank and cut into several parts, rinse the neck and meat thoroughly, put together with the shank in a large saucepan and pour water.
2. After three hours, drain the water, transfer the meat to a bowl and pour water to the maximum mark. Products are designed for 5 liter volume of the multicooker bowl.
3. Add onion unpeeled onions, carrots, seasonings, to taste salt and spices, all but red pepper.
4. Set the "Extinguishing" mode on the panel for four hours.
5. Open the slow cooker, get the meat and cool, and strain the broth.
6. Remove even warm meat from the bones, cut into small pieces, it would be better if you take it apart into pieces of fiber.
7. Put the meat in the molds and pour the cooled broth.
8. You can put carrots, greens or thin rings of hard-boiled eggs before sewing the meat before laying the meat.
Jellied meat in a slow cooker - tricks and useful tips
Jellied meat cooked in a multicooker is not as transparent as cooked on a stove, but this drawback is very easy to fix if you resort to small tricks:
• before adding root vegetables, spices and setting the mode necessary for cooking jellied meat, put the multicooker in the “Soup” or “Cooking” mode for an hour, wait until the water boils, and do not forget to periodically take off the resulting var. After the signal, put the meat out of the bowl, rinse and put back into a clean container, add the rest of the ingredients and only after that fill it with the necessary amount of water, put the crock-pot in the "Stew" mode;
• Gauze lined on a sieve in two layers will not only help make the broth more transparent, but also remove excess fat.
• If the jelly broth is not sticky enough, you can add gelatin diluted in boiled water to the still warm broth. To do this, soak instant gelatin in a small amount of cold boiled water for fifteen minutes. Then dilute it in hot water, pour into concentrated broth and mix thoroughly. For half a liter of liquid, you need to take 20 grams of gelatin.
• Check the broth for stickiness by dropping a little liquid on your fingers. If the fingers stick together, then the broth is quite concentrated and the jelly will freeze without adding gelatin.
• For fish jelly, it is best to take fish containing a small amount of small bones: salmon, pink salmon or salmon.
