Aspic (jelly) - Russian traditional dish, which represents the frozen pieces of meat broth. In contrast to the filler, for brawn does not require any gelling agents.
15 rules for preparing aspic
To jelly turned out on glory and brought pleasure to your home and guests, enough to know some of the subtleties and secrets of its preparation:
1. Aspic may be prepared from one type of meat (pork, beef, poultry) or from a combination of several species (jelly-cuts).
2. To jelly froze the broth is cooked from pork or beef feet, ears, lips, and tails gubernaculum.
It is these parts of the carcass contain collagen, giving the broth stickiness.
And the chicken or turkey - legs, wings.
But as Fleshy in these parts a little, so add additional pieces of meat (flesh soup, tongue, legs of chicken or turkey).
3. It is best if the meat for the aspic is not frozen and fresh (even better - fresh).
4. Cook the meat in a large-capacity, continuously picking foam skimmer. Aspic pan to be not much meat stuffing. The water should completely cover the meat.
5. To jelly is transparent and well frozen, you can not add water, to interfere in the process of cooking, so it is better to determine the amount of water and do not give much broth boil.
6. Cooking jelly be from 5 to 10 hours under slow reflux. It all depends on the amount and quality of the meat broth.
7. Only need to add salt to the end of cooking, add salt when cooking or at the beginning, even in the middle, the salt stops bouillon gelation. Salted jelly need some stronger than the usual broth, or after curing it is tasteless.
8. The broth aspic add carrots and other roots (parsley or celery). Some throw them, while others are used for decoration.
Also added during cooking and whole onion to give the broth a beautiful golden hue.
Onion rinse water is not clean, to throw in the soup. After cooking the onions can be discarded.
9. The jelly has traditionally not put a lot of spices, not to score the natural flavor of the meat.
Typically used pepper (black or white, green catches at the beginning and removed together with scum and the end), laurel (available lay at the beginning of cooking just for 5 minutes and then remove, add a few pieces with salt just before the end of cooking - and be sure to take out).
Somewhere in the 30 minutes before end of cooking add the well dried dill umbrellas, which are then removed. This will give a special flavor aspic.
10. Very easy and quick to cook a jelly in a pressure cooker. To do this, wash the meat and vegetables and put in a pressure cooker. Add peeled onions and carrots; add the bay leaf, peppercorn and salt. Since the boiling cook for 40-50 minutes jelly.
11. Ready to jelly was not covered by a layer of fat, it must first be removed.
The most convenient way to do a wide flat spoon, you can just dining.
The fat can be poured, and it is possible then to use for frying vegetables.
With the broth is necessary to remove the fat as possible. You can, Strain, pour the broth into a wide bowl and make the cold.
While you deal with the meat, the fat will harden and can be easily removed with a spoon.
12. Grind the meat aspic for in several ways: you can make out the hands, chopped with a knife or mince (this method is particularly useful in a family where there are small children).
13. Garlic cut into slices or strips and put directly into the mold before pouring.
If you do not like, when you get the garlic, it can be put into the broth immediately after the cooking, and he did away with straining.
14. Decorate with jelly can carrot slices, boiled egg, lemon, green onions feathers and finely chopped pickled cucumber.
15. Once the forms are filled, they must first be cooled at room temperature and then put into the refrigerator for ultimate solidification. In any case not to put them in the freezer!
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