We will understand how to prepare a tasty jelly and why he is not at all impossible.
You love the real jelly? Tverdenky and resilient, but with "drozhalkoy" or with a transparent jelly... Mmm ...
If you have something goes wrong and never comes out good jelly, you do not need to give up and just try again.
Just take note of these tips, they will help to create and you this culinary masterpiece.
Secrets of cooking aspic
№1 - Meat
Theoretically, jelly can be made from almost anything. Just pour a solution of gelatin, such as sausage or boiled vegetables (eggs, fruit, etc.). But, you see, this is no longer the same jelly.
The whole point of brawn in its fullness and richness. Achieve, which is possible only on meat or fish broth.
So can not do without meat. The best ingredient in aspic is not gelatin and pig's trotters.
No matter what will be: chicken, beef or pork is still the same aspic - the main pork legs. Then you do not need any gelatin.
Important!
Pork leg - bail pour dishes. They can add any meat to your liking.
But, oddly enough, it is impossible to overdo it with meat. must
comply with certain proportion, otherwise there is a risk that the dish did not fall asleep: a few pork legs weighing 0.5 kg, you can take no more than 1-1.5 kg of meat.
№2 - Preparation
The legs and the meat must be properly prepared. Legs scorch and scrape with a knife. And the meat before cooking be sure to soak. This procedure is necessary in order to remove the remaining amount of coagulated blood.
And the skin after soaking is much softer and gentler.
Hen do not need to be soaked. But goose, duck or other poultry fat have to soak.
How to soak? From 3 hours to 12. But the water must be changed periodically to fresh and very cold.
The meat is then possible once again to rinse and shift in utyatnitsu or cauldron to start cooking.
№3 - Bouillon
Gulf leg and flesh with water, put the dish over medium heat and bring to a boil.
Important!
After boiling, the broth should be drained! Descaling skimmer will not solve the haze problem in aspic broth.
However retracts all excess fat and other undesirable components from the first liquid.
Aspic get so much more attractive, and the smell will be much nicer for a second or even a third water.
Drain broth, meat and feet rinse under running water, it will remove the remnants of the small adhering coagulated protein.
It should also be washed and the pan or kettle. Only after that it all back in a bowl for the final cooking.
Important!
The amount of water is maintained above the level of meat at 2 cm.
We can not allow the content bubbling boiling Kazanka. Cooking jelly need only a small fire 3-6 hours under slow reflux.
It is not necessary to pour the water, otherwise the soup will no longer fall asleep.
№4 - Salt and spices
Many housewives lay spices right into the meat, pour water and put to boil. On top of the kitchen is spread very appetizing aroma of spicy broth, and then he disappears somewhere. Therefore, all the time!
Meat broth and it should spice up 2-3 hours after cooking and add salt only at the very end.
Classic spices for aspic: bay leaf, black pepper peas and sweet peas, onions, carrots, parsley, parsnips, seasonings as desired.
Garlic jelly is added already at the meat cutting in the form or in bowls.
Important!
During cooking, water boil-off occurs and the broth becomes more concentrated. It can not be diluted, if suddenly too salty dish.
№5 - Temperature
If the jelly is completely natural and there is no gelatin, then wait for it to pour at room temperature, it makes no sense.
Even if you put on the window sill or on a balcony to make - does not help. Heat the window and the balcony is not a stable temperature. It can either be nipped by the frost, or not cool.
The most "correct" for the aspic temperature is on the middle shelf of the refrigerator. Stiffen where he must for 5-6 hours.
That's all the secrets. Good luck to you!
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