How to cook the cold for the broth to be transparent: step-by-step recipes. Khildren how to cook a cold classic recipe
Those who are prepared by special technologies are not always considered the most delicious and popular dishes using exotic and fantasy. Most often, simple treats become pets on a festive or ordinary table, but with an unforgettable aroma and taste, for example, as a keeper of beef. It sounds simply, but as an appetizing, it is not difficult to prepare, but with pleasure, but it is eaten - for the cute soul, so that you do not pull out the ears from the dish.
The success of the chill depends largely on the proper choice of meat. In order for the dish truly delicious and festive, it is necessary to know exactly what meat is better to take, and from which meat piece it is necessary to refuse.
Since our recipe for cooking "Cold" involves the use of beef, then we will consider the rules for choosing precisely beef meat. So what meat is better to take on the jelly?
- Experienced cooks on the chores advise to take meat with cartilage, bones and joints.
- Buying a meat set in the market for "cold", remember that the ratio of the pulp and bones should be equal to (1: 1).
- It is also very important that in preparation of the chill participated such meat parts like beef head and legs.
- Often noble mistresses using beef recipeFor cooking chille take a cow's shin (front) and a motorgument (part of the feet of the cow (or bull), which is above the knees). In Motagge and in the shin, there are glades, because using such meat parts when cooking "beef treats", no additional additives that create the stickiness of the broth will not be needed.
Checking freshness of meat
Do not forget about another important rule, without which the aromatic appetizing jelly will not work, is freshness of meat.
How to make the right choice in favor of fresh meat set? Everything is very simple. It is necessary to carefully examine the color and smell of beef. The fragrance of fresh meat should be unobtrusively sweet and pleasant, and the color is light and beautiful.
The same applies to frozen and cooled meat parts. They should pleasantly smell, be without spots, without traces of frequent freezing and defrosting. If the beef is not fresh, or as it is also called the "old" people, then it's not worth buying it in any case, it still will not get a delicious cold.
Secrets of a successful chill
From the first days of its existence, the colder became the favorite delicacy of adults and children. For many years, exquisite jelly has not loses his fame.
Moreover, annually, he becomes a reason for the emergence of new culinary recipes for its preparation. What is just not: the traditional technologies for creating a "cold king", and extravasory approaches to the processing of the dish, and an extravagant preparation formulation is also found, on which several varieties of meat are added to the chilly, the cold meat assorted is added.
We will try to pay attention to all kinds of preparation recipes, in the meantime, we will focus on the classic creation of a beef jelly.
Preparation of products
Beef
How to prepare such a grade of meat like beef, to the process of cooking? Not everyone knows about it. However, without proper preparation of a good dish will not work. Therefore, we will pay attention to such an important culinary stage.
So, before directly treating beef, it is necessary to carefully soak it in water so that all blood remnants are cleaned. Otherwise, the finished jelly does not acquire aesthetic transparent look, and it will be muddy, which will spoil the overall impression of the dish, even if it is tasty.
As soon as the beef will move away, it can be started to "disassemble". The pulp must be cut with a knife for medium pieces. You can also go to the tail. But the leg is better to cut with a hacksaw with a large cloth. Because, if the leg is cut, then sharp and very small fragments will remain from the bone, which just have to throw away.
Water
From water quality will also depend on the taste of a future dish. Be sure to take water that does not contain additional impurities and, not having a stranger or taste.
So that the broth was clean, almost transparent, it is advisable to use purified water, but not a water.
Vegetables
All necessary vegetable products need to be thoroughly wash in advance and clean it in order to be directly in the process of cooking not to be distracted from the "culinary witchcraft".
Ingredients
- Beef legs, soup pulp and tail — the whole set weighing about 2 kg + -
- - 2 pcs. + -
- - 1 PC. + -
- - 6-7 Zubkov + -
- - 4.5 liters + -
- - 2 tbsp. l. + -
- Easy pepper peas - 2-3 pcs. + -
- - 1 PC. + -
How to step by step cooking beef
- Take a big saucepan, so that it turned out a lot of cold, and put into it a shaved beef.
- Pour meat pieces with water and put a saucepan on fire.
- We are waiting for meat boils, and then cook it for another 15-20 minutes.
- After that, the fluid pour out of the pan, and all meat ingredients that were cooked, rinsed with clean water.
- In the pan, pour a new portion of fresh water, and again put meat pieces into it.
- Now you need to understand how to cook meat correctly. Usually the cooking in general takes from 5 to 10 hours. In our recipe, the colder will boil 6-7 hours. The cooking is beginning with the fact that we put the container with meat on fire and wait for the moment when it starts to boil.
- At the first signs of boiling, we take the noise and begin to gently remove the fat and scale from the broth.
- We reduce the flame, we make meat and cook it for 3-4 hours, while you must keep the lid slightly ajar.
- After a few hours, the coils are added to the future cold, peeled vegetables, and we leave a container with beef and vegetables on a small fire for another 3 hours.
- When the "cold" will be almost ready, one laurel leaf and pepper can be thrown into the pan. The number of peppers is usually determined to taste, but still do not need to abuse them so as not to kill the gentle taste, and without that special dish.
- As soon as the meat pieces are confused, we immediately reach them, we cool a little and start separating from the bone. How to do it right? You can separate meat with your hands, and you can neatly cut the knife, the taste of meat delicacy does not suffer from this.
Fuse is ready to do next
As soon as we separate meat from the bones, you can immediately begin to grind it. How to do it - everyone decides himself.
Someone divides meat pieces to large (or medium) cubes, someone twisted through the meat grinder, but this option is good if there are small children in the house. In another case, the meat is not twisted in the meat grinder, because it is lost its particular taste.
But the most common method of grinding is the allocation of thin fibers from whole meat parts.
- Uniformly decay the meat fibers (or cubes) by trays and creaman.
- Garlic teeth we press in the garlic dust and mix with chopped meat.
- The welded broth must be filled with a double or triple marry (can be through fine sieve) and heat it on fire.
- Warm broth pour into fragrant beef, cool it, then cover the saucepan with a cover and refer it to the place where the room temperature is much lower room. It is necessary so that our meat dish froze and turned into a real cold.
What to file and what is the keet
The finished dish is supplied in plates. Together with the "cold" table can be put fresh bread, mustard, horseradish, saline tomatoes, cucumbers, mushrooms, etc.
You can love the jelly with a green salad, seasoned with vinegar and delicious sour cream, and you can "accompany" the meat dish adjika or tkemali.
How beautiful to decorate "cold"
Many think about how to prepare a chill on a classic recipe, but so that the festive version of the meat dishes beloved is a festive version? It is not necessary to guess. In order to get a luxurious chill from beef for a festive table, you just need to decorate it beautifully. And then you do not need to invent and look for any intricate cooking technologies.
What can be portrayed in the choke, and what should I do for this? And only a couple-triple of ordinary ingredients and a little culinary fantasy are needed, and then you can depict anything.
Stars or Romashek
For example, you can cut out of the carrots of the stars and turn the transparent surface of the chill into the "cloudless starry sky", or make a chamomile from the same carrot and evenly distribute them on the surface of the jelly, to make the impression that the chamomile field was created.
Draw patterns
How to do other drawings on "cold"? You can try to use olives, dill and celery dishes for decoration. From such a natural set, you can recreate any pattern.
And, if you add more eggs to the previous set, then a whole landscape can be obtained, for example, from eggs you can make swans, from greenery - reeds, and from olives - stones. That will get a small corner of nature on your festive table, created by your own hands.
If the dish is prepared for the New Year's table, then you can safely depict the symbol of the upcoming year. In short, no one is limited here in creativity. Create and delight yourself and your loved ones not only with taste, but also a stunning view of a meat dish.
The cooking of the chill is not limited to the use of only beef. Very often put pork (ears, flesh, legs, knobs) and poultry meat. How to cook a jelly with a type of meat?
For preparation, it is possible to use the above prescription. Technology can be safely observed, only beef to replace on pork or chicken. And if he wants himself and relatively to surprise himself, then several types of meat can be added to the jelly. For example, if you add chicken or duck meat to beef, then as a result, the keet will work very gentle and especially fragrant.
Jelly does not freeze what to do
Often there are cases when the hostess is a bit mistaken in the proportions of ingredients or choose the meat parts, which contain very little jelly-like substances.
All this negatively affects the frozen of the cold. However, it is not necessary to get upset if something failed, the situation can always be corrected. Gelatin can come to the rescue. It is with gelatin that the recipe is often used to help "cold" to frozen to the required consistency.
In such cases, gelatin falls asleep in the warm broth, but not in boiling water. This is provided that the gelatin is instant.
If the gelatin dissolves slowly, then it must be prepared in advance.
- To do this, take 45 g gelatin and pour it 1.5 STK. Boiled water.
- For 30 minutes, we leave him so that he could swell.
- Then it prettier well and pour it into warm, but not hot, broth.
It is a recipe with gelatin that will help to achieve the desired result and make your cold as you dreamed about.
Prepare "Cold" - the case is quite troublesome, but worthwhile. To please your family with an elegant dish, you can even spend time and strength.
Learning how to cook a jelly, what ingredients to take for cooking, how to decorate and how to file a dish on the table, you can safely be taken, in all the senses of this word, for the keeper of appetizing beef, turning it with every minute to his own culinary creation for Soul.
Which is very simple to find in culinary books, most often prepared from meat offal. Only there are options when this dish is made from other ingredients. Hostess remains only to choose between classical recipes and original.
Jelly. Fish recipe
Delicious and unusual jelly gets from pike perch. For this, a kilogram of fish, liter of water, onions (pair of heads), 3 eggs, carrots, a little olives, lavelice, pepper peas are taken. And for jelly, it will take broth (1 liter), 2 spoons of gelatin, celery, bow head, carrots and parsley.
From Sudak need to make fillets. To do this, it is cleaned of skin and carefully separated from bones. In turn, from the head, all the cartilage, fins, the skin is put to cook broth. Onions and all sorts of roots are added there. Hour 2 "ear" should stand on low heat. At the end, laurel, pepper and salt is already added to the decoction.
The resulting broth is filtered and sent to clean dishes. There are also pieces of fish fillet and "ear" give it to boil, after which the pike perch up to readiness on slow fire. The pieces are pulled out of the broth and slightly cool.
Gelatin is poured by 3 spoons for 10-15 minutes, he needs to stand up well to swell. The broth again falls on the stove where it is boiled, and then gelatin is added there and everything is thoroughly mixed. Such a liquid is fished, unfolded in deep summers, is poured and sent to the refrigerator. Decorate the obtained dish best for all boiled eggs and greens or slices of carrots.
Jelly beef
Without using gelatin, they also make a jelly. The recipe classic implies the presence of beef meat on the bone, half aologram of beef legs, carrots, root parses, several pieces of garlic and sauce that is made from horseradish with sour cream (should be half a stack). All meat and legs are thoroughly washed and the bay with water, boils for several hours (5-6). Approximately an hour before preparedness in the broth, different spices and vegetables are added.
Meat is freed from the bones, divide on pieces. Also come with legs. The resulting decoction is well filled. Meat and fatty pieces are connected to the broth and again heated and boil 10-15 minutes. At the end of the future jelly gets chopped garlic. Only then there are decoction in separate containers and put it in the fridge to frozen. The finished dish serves the original sauce from the horseradish with sour cream.
Pork leg
Another classic version of the Russian jelly implies the presence of the mistress of ears and heels. It also takes 2 carrots, parsley in the root, garlic (several teeth), onions, 2 eggs, lavelice, salt and peas pepper.
All legs and other sub-products are poured with water and cook watches 5. Each time you need to take the resulting foam. As soon as everything prepares, mesky and streaks are separated from the bones, which are sent back to the broth and together with carrots, onions, garlic, parsley and spices are still boiled. Then the finished broth is filtering and mixed with crushed meat and carrots, which is cut by circles. The mixture is brought to a boil and departs in deep molds. They are put on a fridge. You can decorate the resulting jelly on the table with the greens of dill and parsley.
Jelly. Mushroom recipe
For the preparation of the original mushroom version of the jelly, any mushrooms will be required. They can be pickled, dried, salted or even fresh. The main thing is that they were about 150g. We also need gelatin, mushroom decoction (250ml), head of garlic and salt.
Mushrooms should be boiled and chopped finely. Gelatin, meanwhile, is divorced in a mushroom brave. There is also a salt and crushed garlic. Pieces of mushrooms should be put on the bottom of the molds and pour gelatin water. The dish should be cooled to full formation, and after a few hours to serve on the table.
Jelly is always an excellent no one feast.
Almost all hostesses have several of their corona recipes that are out of the holidays and some special days when I really want to pamper a family with something delicious. And some options for such dishes are transferred to the family from generation to generation, becoming a real tradition. This also applies to the chill - indeed a folk dish, which actually came to us from France. So, the theme of our today's conversation will be the difference between the cold and jelly. Let's discuss their differences. We still tell me how simple colder is preparing, recipe classic jelly We give.
What is the difference between a jelly from chill?
Many hostesses believe that the keeper and jelly are the same thing. But in fact, it is different disheswhich have certain subtleties in preparation.
Recipe Classic Heat
The keet is meat dish. It is based on high saturation bone broth. Such a dish has a jelly-like consistency, it easily retains the form. The colder has a pleasant and expressed meat taste and a wonderful flavor. Usually such a dish put on the table cold. It is customary to serve together with sharp additives, for example, with a horseradish or mustard. Also, such a dish is served to the table at one time with snacks directly in front of the main dish.
By its structure, the keepets per sixty - eighty percent is meat. The remaining forty - twenty percent is a jelly broth.
To prepare a really real chill apply a few varieties of meat, as well as bone semi-finished products. The basis for such a dish can be products represented by pork ears, brain bones, pork naked, beef on the bone and a whole carp of homemade chicken. When cooking, these components lay stages. First boils, ears or bones that make broth viscous, somewhere after an hour or two add the remaining ingredients.
The duration of cooking can reach five to six hours. In this case, the broth should be boiled on the fire of minimal power under the covered lid. He should not burst, but should only get sick a little. Approximately an hour before the end of the cooking dish need to be salted, add spices. Also in such a dish of the hostess add carrots, laurels and roots (parsley and / or celery).
After graduation, the broth is removed from the fire. Initially, it needs to merge through the colander, and then - strain through the gauze to get a really transparent chore.
The meat must be separated from the bone, grind, decompose according to the forms of suitable size and pour the broth. Further cooking is carried out in a cool place, which is well ventilated. Many hostesses leave molds with a cold just in the refrigerator for the night.
Cooking Jelly - Classic Recipe
In principle, the jelly is preparing for the same principle as a cold. But the basis of such a dish is not a chicken, and not pork, but only beef. So, the hostess for cooking the jelly needs to be stocking with beef legs, tails or head. They need to be carefully cleaned and pre-withstand in salted water (at least three to four hours). Next, the water needs to be drained, and rinse the ingredients.
Meat and bones must be laid in the cooking container at the same time. Readers "Popular about health" need to pour them with cold water, send to fire and bring to a boil. After the fire, it is necessary to reduce to the minimum, and it should be removed from the broth.
The jelly must boil longer than the colder - for seven - nine hours. During this time, the broth has time to fully appreciate the bone gelatin. But thanks to the long period of cooking, the jelly looks darker. An hour before the end of the cooking process you need to sature broth.
Next, the finished jelly needs to be strain - first merge through the colander, and then strain through the gauze. Also, broth when preparing such a dish need to be lit. Most often for this use egg protein. The fluid broth must be sent to the fire and introduce a whipped protein into it, constantly stirring. Bring the fluid to a boil, further cool for ten minutes. The protein will come over and takes on itself tiny particles of the suspension, which make broth muddy. Add rubbed garlic into the liquid and leave up to cool. After cooling, the protein will fall on the bottom. Eliminate the grade from the surface of the broth using the noise. Next, strain the liquid through the gauze folded in several layers.
Meat must be disassembled and decomposed by forms. Fill it with broth and leave up to cooling.
So, jelly and keet - what is different?
Thus, the difference between jelly and chill is obvious.
The colder is made on the basis of bone broth and meat assorted (mainly pork and poultry). The jelly is obtained from the bone of beef: legs, heads or tailings, and meat is used only beef.
The colder is prepared in several stages: at first one type of meat is boiled, then the second is added to it, and in front of the finishing of cooking - vegetables. Ingredients for jelly are laid in one stage.
A whipped protein is used to clarify the jelly, and the chill originally turns out to be transparent.
The colder is boiled about five to six hours, the jelly is much longer.
As part classic chill There may be roots and spices, and only crushed garlic add to the jelly.
In fact, every hostess can prepare a cold or a jelly with her own hands, adhering to the described instructions above.
In the winter holidays, it is customary to treat guests with delicious, instrumental jelly. It is prepared from different species Meat: pork, chicken, turkey, but tasty everything and helpful cooking a jelly from beef by-products. Discover new recipes for this beautiful snacks.
How to cook beef cold
Cooking the jelly is very simple - many will think and partially will be right. Indeed, in the process itself there is nothing complicated, but often inexperienced hostesses face such a problem as an uncomfortable broth. The reason is inability to correctly choose the meat pieces of the cow's carcass. In order for the broth to froze well, cook the keeper from beef is necessary from such sub-products:
- lytok is a rear leg that contains a brainstant;
- beef Bulcony or Steel - Bottom Of Leg;
- ribs;
- head;
- brain;
- tail and ears.
What is useful than beef cold
Nutritionists advise to use a satisfying jelly to patients with Arthrosis. This snack is very useful for joints, and all thanks to the collagen - a substance from which human cartilage is consisting. The benefits of the beetle from beef should be known to those people whose diet suffers from the lack of animal fat and vitamins. Do not forget that excess beef fat will be harmful to patients who suffer from acute diseases of the gastrointestinal tract, liver, pancreas and biliary tract.
How much can cook beef in a saucepan
Compared with chicken or turkey, which are preparing quickly, beef for the chill need to boil at least 6 hours. Only so meat will be soft, gentle, and the bones will give all the margin of gelatin. At the same time, it is necessary to boil the water first, and after placing the exposed and purified sub-products in it. After the broth again boiled, cook the keys from beef in a saucepan is necessary at minimal fire under the lid so that the meat began to coordinate.
Beef Cold Multicooker
Nowadays, cook a beef jelly can not only on the stove, but also in a pressure cooker or a multicooker. The advantage is that there is no need to monitor the water level, remove the foam and periodically stirring off the sub-products. Prepare the keeper from beef in a slow cooker in "quenching" mode from 5 to 6 hours. In the first 120 minutes, the meat is cooked in water without adding salt, spices and vegetables. Then the device cover is opened, other ingredients, spices and continue cooking to the audio signal are added to the sub-products.
Beef Cold Recipe
It is believed that the choree is prepared only in Russia. However, this treat is present on the festive tables and in the countries of neighboring countries. For example, in Moldova, they honor the jelly from the heads and legs of the rooster, and the cold legs are made in Georgia on the basis of pork legs, and it is called this beautiful delicacy. The classic culinary recipe of the beef from beef involves the use of only bones to froze the broth, but today the economy is often added to the water or agar-agar. Try multiple dishes options and select the one to taste.
How to cook the keeper from beef legs
- Cooking time: 6 hours.
- Number of portions: 5 persons.
- Calorie dish: 180 kcal.
- Purpose: For lunch.
- Cuisine: Russian.
To cook the keeper from beef legs, you do not need to study the secrets of cooking or possess special skills. It is worth observed only a few simple rules. Before sending the legs to the pan, they need to be pushed out 10-12 hours. Cooks recommend changing water every 60 minutes. Next, the jelly is boiled on weak fire, not allowing strong boiling - only so the meat broth will turn out beautiful and transparent.
- beef leg - 1.5 kg;
- bulbs - 1 head;
- carrots - 1 pc.;
- bay sheet - 3 pcs.;
- pepper peas - 7-10 pcs.
- It is necessary to start cooking from pre-winding the legs in cool water.
- Then they must be shifted into the pan, pour with plenty of water and boil.
- As soon as it happened, drain the water and replace fresh (fluid you need so much so that it covers the bones for 2 fingers).
- While the broth boils the second time, you can take preparation of vegetables. Clean onions with carrots, cut on the halves.
- So that the broth is saturated, fry vegetables on a frying pan without oil for 3-5 minutes on each side.
- After 4 hours, add vegetables, put the bay leaf, peas and sprinkle.
- Weganize the broth with vegetables for about 60 minutes, and then get meat.
- Divide a piece of meat into small pieces, put on a plate and fill with a leaky decoction. It should be poured around the edge of the plate.
- Leave the pile to cool at room temperature, and then remove to the cold.
How to cook the keeper from beef
- Cooking time: 6-7 hours.
- Number of portions: 7 persons.
- Calorie dish: 210 kcal.
- Purpose: For lunch.
- Cuisine: Russian.
- The complexity of cooking: average.
To cook the keeper from beef, you can use the pan or multicooker. First, it will be necessary to remove all the films and pieces of fat from meat, which will not only affect the transparency of the broth, but also sweep the taste of the dish. If you love dense cold, then meat and bones should be taken in equal amounts. Fans of a more transparent jelly can fully trust the next step-by-step recipe.
- beef legs - 2 kg;
- flesh (clipping) - 600 g;
- garlic - 2 heads;
- bay leaf and pepper - to taste;
- onions - 1 pc.;
- carrot - 1 pc.
- Boil meat in two waters. First drain after boiling, in the second tapping at least 3-4 hours.
- Then add purified onions, garlic and carrots to the pan.
- After 2 hours, get meat, cut the pieces.
- Put beef on a plate, fill with the leaky broth.
- Remove the cereal beef in a cool place all night.
Heat of beef steering
- Cooking time: 7 hours.
- Number of portions: 8 persons.
- Calorie dish: 246 kcal.
- Purpose: For lunch.
- Cuisine: Russian.
- The complexity of cooking: average.
The most appetizing is a jelly made from a set of brain bones with the addition of a different type of meat. For example, with chicken, as in this recipe. It is worth considering that the chicken breast is brewing faster than beef and bones, so it should be added 60 minutes before the end of cooking. If you wish, you can enter the list of indyatin ingredients, pork cutting or unusual meat types - venison, rabbit or lamb.
- steel beef - 1.2 kg;
- leg - 1 pc.;
- cutting beef - 300 g;
- meat on the bone - 1 pc.;
- chicken breast - 300 g;
- onions - 1 head;
- carrots - 1 pc.;
- garlic - 3 slices;
- pepper peas - 10 pcs.;
- bay leaf - 3 pcs.
- Pushed meat tserving on slow fire 3 hours, periodically removing foam.
- Then add pepper, bay leaf and continue to cook for about 60 minutes.
- After the decoction should be put a carrot, onions, chicken breast. Boil 3-4 hours.
- Add chopped garlic to the pan and negotiate another 2-3 minutes.
- Select ready meat to pieces, put on the plate, pour the broth.
- Leave the container to a complete cooling on the table, and then remove the cold knuckles from the steering wheel to full frost in the cool place.
Head beef
- Cooking time: 7 hours.
- Number of portions: 8 persons.
- Calorie dish: 198 kcal.
- Purpose: For lunch.
- Cuisine: Russian.
- The complexity of cooking: average.
In order to make the welded head of the beef head, in addition to it it is worth taking an empty or a knob. Student cooked on meat without tendons and bones, simply will not freeze. For vegetable component, except for the usual onion with carrots, the aromatic stem celery, garlic, parsley and dill are suitable. Learn more about how to cook the keeper from beef legs and heads from the next recipe with a photo.
- head of beef - 1 pc.;
- hoofs - 1 pc.;
- chicken ham - 600 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- black peas - 7 pcs.;
- bay leaf - 3 pcs.
- Head and hoofs thoroughly wash out, clean the knife. Cut about 4 parts, remove the Piglet.
- Wash chicken thighs, cut down the joint on 2 parts. Clean vegetables.
- Fold the beef bones into a saucepan and weld in two waters about 4 hours.
- Add vegetables to the container, cover the lid.
- Boil the head of the beef head within 2 hours, periodically removing the foam.
- Then put chicken trees, spices and bay leaf. Prepare another 4 hours.
- Cut the chicken with pieces, spread over the plates and pour the broth.
- Serve ready-made cold with mustard or horseradish.
Beef of beef with gelatin
- Cooking time: 4 hours.
- Number of portions: 4 persons.
- Calorie dishes: 189 kcal.
- Purpose: For lunch.
- Cuisine: Russian.
- The complexity of cooking: average.
If you cook a cold-based meakty, it is worth considering one important moment - After cooking to the broth, you need to add swollen gelatin. It should be soaked in warm water in advance, at least 30 minutes before the end of the cooking, and after slightly warm up on a small fire. Instead of gelatin, you can use agar-agar, then the dish will freeze faster. Learn everything about how to cook beef jelly with gelatin.
- gelatin - 45 g;
- cutting beef - 600 g;
- carrots - 1 pc.;
- bulb - 1 pc.;
- bay leaf - 2 pcs.
- Pour meat with water and bring everything to a boil.
- Remove the noise foam, reduce the fire and prepare for 3 hours.
- Clean the vegetables, add to the broth along with several grams of pepper and the laurel sheet after 3 hours.
- After 45-50 minutes, everyone salute, tapping 5-7 minutes and turn off the fire.
- Divide Geitin warm water, heat, without bringing to a boil, and mix with the decoction.
- Beef grind on the fibers, fold into the plates, pour the broth.
- Put the beef from beef with gelatin to the cold until it is frozen.
- Boiled carrots can not be thrown away, and decorate her finished dish. Vegetable plates should be gluable and put on top of meat, and then fill with meat broth.
- Prepare the keese from beef is needed on minimal fire, but so that the liquid is slightly smaller.
- The salt content in the broth must be several times more than when cooking soup. In order not to overdo it with this spice, get the cold at the very end of cooking.
- If fat formed on the finished dish (it is not always pleasant), carefully remove it with a paper napkin.
Video: Beef Cold
tvoi-detki.ru.
Beetle of beef and pork
Traditionally, with the onset of cold weather, we remember nutrient and fatty foods. And this is not surprising, because our body is looking for familiar sources of energy and prompts exactly when there is an urgent need for certain foods. On this role of the remedy will be used kindset recipe, Which not only "thumps fuel", but also useful for our reference - motor apparatus and mental activity.
First of all, it is important select proper offal For our cold, so that he froze and was aesthetic, and most importantly - useful. How to do it?
Give preference by the sub-products having the largest number of connective tissue. It is in the ears, lungs, hind legs, hooves, tails and other trimming most of all contains collagen. When cooking from collagen, glutin is released - a substance that acts like a glue, making it possible to froze our cold. Earlier jelly prepared only from beef. But now in cooking many variations of this dish from pork and chicken. There are some tricks in the preparation of ingredients:
- First, if the bones cut down, then in this case there are more gelatin in our broth. Make it will be just a filling for metal.
- Secondly, if the choke is assumed from the chicken, then give preference to old churches.
- Thirdly, be sure to soak clean by-products in cold water for 2-3 hours so that all harmful substances come out of the bones and remain in the water we have a salt. To clean the chicken from the residues of dirt and feathers, just soda it with corn flour. You will see the effect of "Lep".
- Fourth, lay meat products only in cold water! And not allow the boil, otherwise it will get clouded!
If you use not one type of meat in one dish, you first throw meat on the bone and offal, and after 3 hours - meat without dice and chicken.
domreceptu.ru.
Khildren beef - recipe with photos and video
How to cook the keeper beef
The keeper or jelly from beef has long occupied a special place on the festive tables of rich and ordinary people in Russia. And not in vain. The useful substances contained in it are necessary for the human body at any age.
The classic fuel is considered an independent cold snack, but it is perfectly suitable as a supplement to various garnishes. Recipes for cooking this dish a lot, but each mistress has its own secrets.
Ingredients
Beef Lykka - 1 kg.
Garlic - 1 head
Bay leaf - 3 pcs.
Pepper peas - 10 pcs.
Step-by-step cooking recipe: beef keeper
The washed, peeled meat peeled from the beef films on the water and cook 5-6 hours, remove the foam for the first 15-20 minutes.
2 hours before the end of the cooking, add spices and seasonings to the broth: onions, bay leaf, pepper, carrots and salt.
To get rid of the sharp smell of garlic in the choke, you will prepare it separately: we pour garlic with hot broth and bring to a boil.
At the end of the rooking, the digested meat gets noise in the prepared deep dish. The cooled meat separated from the bone and all extra.
In order to avoid turbidity of the broth, they filter it twice through a sieve or gauze, add a mass with a brewed garlic to it.
Grind or divide on the fiber fragrant beef meat, after which we lay out on portion trays or leave in one deep dish. Pour beef with warm broth. Mix well and put in the refrigerator for pouring.
2 hours passed. The keeper froze. We serve a beef jelly with a horseradish, mustard, salted tomatoes, cucumbers, pickled mushrooms, even adzhika or chimiculi sauce, but be sure to work with fresh fragrant bread.
Inspirations to you, good luck and pleasant appetite!
Basic Rules for Cooking Have Good Cold
In order to prepare a transparent colder, you need to remember
Some simple rules, sticking to which it will be possible without difficulty
create this culinary masterpiece.
Rule 1. Selection of the main ingredient - meat.
Cooking the chill can be made of any meat (from chicken, from pork, from
beef, pork legs, etc.), most importantly, choose
Main product.
Buy such an important component in the colder, like meat, best on
The market, because it is guaranteed not to be frozen.
Pork legs, which are the key to pour dishes, need
Clear well from the bristles, and, if necessary, burn on fire, then
Rinse. You can add any meat at your discretion. It will be
chicken, beef or all the same swine keepen - the hostess decides, but
Pork legs (if more specifically, the part that ends
The hoofs are necessary, then there will be no gelatin.
If the meat is with a skin, then this will also play a good role in
Froy the jelly. The magnitude of pieces of meat for the chill does not play big
Roles. Breast and shin can be cut into several parts, and large and
The central bone is left entirely. In order not to be small
bones, pork legs need to be cut along half, and then again
Popolas on the joint.
But, oddly enough, it is impossible to overdo the meat. Necessary
comply with some proportions, otherwise there is a risk that
The dish still does not freeze: for several pork legs weighing
Approximately 700 grams can be taken no more than one and a half kilo
other meat composite.
Rule 2. Meat before cooking must be soaked.
This procedure is needed for
In order to remove the remains of curved blood from meat. Besides
The skin after soaking will be much softer and tender.
Taking a saucepan and placing meat ingredients in it, you need to completely
soak them in cold water, and leave for a few hours (or better on
all night long). In the morning meat can be rinsed again, thoroughly raise
Pork legs to remove wrapped places. Also clean the skin on
other meat composite. Little "vegetable" knife is suitable for this
Tasks like nothing else. Then you can put meat into the Casanes and
To start cooking.
Rule 3. The first water must be merged!
The conviction of some owners is
that the removal of scum will completely allow all tasks - not quite
right.
The first water after cooking meat is better to merge, because with her
All excess fat will be removed and other unwanted components.
Moreover, the view of such a cold will be much more attractive, noticeable
It will decrease its calorieness, and the smell will become much more pleasant. IN
Ideal, you can merge and second water, then the jelly will be clean and transparent,
Like a babies tear.
Draining broth, it is necessary to wash the contents of the Kazanka under running water,
What will remove small adhesive residues of the rolled squirrel. Thereafter
You can put meat back, for final cooking. Number of water
It should be above the meat level of about 2 centimeters. If quantity
Water will be more, it will not pop up, as it should be. Hence,
Jelly may not frost. If the water is less, then in the process of cooking
It will be necessary to add it from the kettle, which is also not very favorable.
will affect the final result.
It is also necessary to consider that in order for the chloride to be transparent,
It is impossible to allow the boiling boiling of the contents of the Kazanka. Cooking jelly
needed on low heat, about 6 hours, and then the result will surpass
All expectations.
Rule 4. Spirits and seasonings also have their own turn
After 5 hours have passed since the beginning of the cooking, you can add to the broth
Whole bulb and carrots. If you do it before, then all the "charms" from
Additions of these ingredients will be destroyed along with the wounded water.
Salt in the colder also need to be added in 4-5 hours, because in the process
boiling water, the broth becomes more concentrated, and there is
Probability simply reduce the dish.
Fragrant pepper, laurel and other spices to taste better add minutes
Thirty to the end of the cooking, then the bouquet of aromas will conquer hearts even
The most scrupulous critics.
Rule 5. How much time you need to boil the cold.
The chill of pork (pork legs, rolls) 5-6 hours;
- the chicken from the chicken is 3-4 hours;
- Khildren from beef 7-8 hours.
But the best thing to cook the keet from assorted meat, then it will turn out
more delicious and welded.
Rule 6. Bones are cleaned with hands, not a meat grinder
After the jelly finished brewing, it is necessary to remove meat from
Pans. It is most convenient to do this noise. Broth must be strain
through a colander, and better through a clean cloth, removing the bulb, carrot,
Pepper peas and bay leaf.
A little cooled meat must be carefully sober up with hands, separating it
From the seeds (can be helped by a small knife).
Cut meat better manually, and not using a meat grinder, as it will be
the key to the fact that even the smallest bones, which are very easy
To break the teeth, will not get into the plate of anyone from the guests.
Shkins and cartilage is better not to throw away, because they will give the cold the fortress.
On the bottom of the plate in which the cold will be glanced, you can lay out greens
Or cut various carrot figures - it will be beautiful
Decoration of such an interesting dish. After that, laying out the meat mass in
Prepared tortar, you can pour it with broth.
Rule 7. Proper temperature is a key to success.
The best place to froze the choke is not a windowsill and not even a cold balcony.
The most "correct" for a studio temperature - on the middle shelf
refrigerator.
After all, if the idle is not enough, it will not freeze, and if
on the contrary, it is zarya, it will lose all your beautiful taste
Quality. You will stick this culinary masterpiece for 5-6 hours.
Rule 8. If the jelly does not froze (the keeper with gelatin)
If the keet is not frozen, it is not worth worrying. The dish can be easily saved,
Holding it back into the pure saucepan and boils a few minutes. Further
It is necessary in a separate dishes to drain gelatin according to the instructions on
packaging (dosage should be found there. Pour gelatin in the cold and
Mix well, pour around the plates. After such a jelly procedure
It will freeze exactly, do not doubt.
Recipe chulp
For the preparation of the delicious chill, these products will be needed:
pork steering wheel weighing near kilogram;
0.5 kg of pork;
one bulb;
2-3 laurel sheets;
5-6 peas of fragrant peppers;
2-4 cloves of garlic;
2.5 liters of water;
salt.
Cold cooking:
1. Prepare meat: rinse and pour water, soak for a couple of hours.
After that, it is good to clean the steering wheel and cut it into two parts.
2. Pour cold water into the pan and put all meat into it.
3. After boiling to merge the first broth and add 2.5 liters to meat
Cold water.
4. Bring to a boil and reduce the fire (so that the broth is barely
Boiled). Cook the cold for 5 hours.
5. Next to the broth should be put on a bulb, pepper, salt and laurel
sheet. Give copplating another hour.
6. Remove meat from the pan, and put the knife crushed in the broth
garlic.
7. Meat split into small pieces. Broth strain through fine sieve
Or clean fabric.
8. In the shape for the chill, put meat and pour broth. Give frost
(Better in the refrigerator on the middle shelf).
9. Serve a jelly, pre-decorating greens, with mustard or
Strank.
Blitz-Tips for Cold Cooking
Based on the foregoing, you can formulate several main
advice that will help correctly, and most importantly delicious, cook
jelly.
1. Meat must be fresh.
2. So that the keet is better frozen, it is better to take a pinear for cooking or
Feet of animal.
3. In order for the jelly to be pleasant to taste, the meat is needed.
Washat in cold water.
4. The first broth is better merged.
5. Spices and seasonings should be put shortly before the end of the cooking
Cold to keep their fragrance.
6. Kones from meat need to carefully choose with hands.
7. Introducing the chill must at the right temperature - on the middle
Refrigerator shelf.
8. If the keet is not frozen, you can simply add gelatin, pre-
Shipping a jelly.
9. Do not add too much water, as the chill may not
To frozen. Too little water is also not the best option.
10. Solish the keet is needed at the end of the cooking so as not to reduce the dish.
That's all, the jelly is ready, and there is nothing superpower. It is necessary only
carefully choose meat, and carefully treat his cooking, and then
The colder is doomed to success!
