Kholodniki: recipes and cooking secrets. How to cook jellied meat Recipe for jellied meat in a pressure cooker

we will need: 1/4 cup of baking soda
1/4 cup cornstarch (or potato starch)
1/4 cup water
Mix everything in a Teflon coated frying pan.

put on the fire, stirring constantly, literally after a minute the soda will hiss and lumps will begin to form

We continue to stir, after a couple of minutes a lump will form that easily moves away from the walls

transfer to a towel, be careful it is hot

and knead like regular dough. the dough does not stick to your hands, and does not require the use of oil or any creams, the lump is small

painted with acrylic paint and lipstick. Store CP in a plastic bag, tightly closed.

I stuck these roses on, they don’t crack!!!

I tried this recipe for the first time last year. But I made it with potato starch, the color turned out greyish. I have had this flower for a year now, this is one of the first attempts at modeling, a flower of an unknown breed and primitive, I transfer it from box to box, there is no use for it yet

I tried to cook HF twice according to classic recipes, but it was unsuccessful. But I still hope that someday I’ll get lucky and it will work out, but for now I’m content with this. Thanks to everyone who came to visit, everyone is very welcome. Do you like watch-shaped mobile phones? If you want to buy a chasofon in Ukraine, I invite you to visit the website of the online store Chasofon.com.ua. Here you will find a large selection of this ingenious innovation that combines a chronometer and a communication device. The new generation models are factory-produced, they are branded and reliable, they are an amazing choice at a minimal cost and a guarantee of performance. I wish you a successful stylish shopping!

New Year is approaching! The old one will end, we will spend it as it should be, and we will meet the new one as it happens. Traditionally, we will set a rich table with various delicious dishes and equally delicious drinks.

Traditionally... What is traditional with us, then? A?

As a good friend of mine says, the appetizers on the table on New Year's Eve should be Olivier and jellied meat. And everything else is self-indulgence and an inappropriate tribute to someone else’s fashion.

To be honest, I don’t remember celebrating New Year and Christmas without jellied meat. This is blasphemy or something.
In our country, jellied meat is called “cold”, rarely “jelly”. In Russia, especially in the western regions, in the Urals - “jelly”. Or simply " ". I spent a long time trying to understand the difference between jelly and jellied meat. They say it's one and the same. Maybe. But our jellied meat is made from suckling pig. Or from pork legs, drumsticks. It is rare to add beef hooves or shanks. And, judging by the collections of recipes, jelly is usually made from beef: hooves, shanks, head.

The eternal question when cooking jellied meat is “will it harden or not,” since adding gelatin is a sign of bad taste.

Jokes aside, it always freezes. Even if there is no beef component. And how can jellied pork legs not freeze if a spoon is floating calmly in the boiling brew?

The process of preparing high-quality jellied meat is very labor-intensive and time-consuming, especially if it is jellied meat made from pork feet. How to cook jellied meat? I will answer - for a long time.

Recipe for excellent jellied meat

Ingredients (6-8 plates)

• Pork feet 2 pcs
• Pork shin 1 piece
• Beef 1-1.2 kg
• Carrot 1 piece
• Parsley root 1 piece
• Onion 1 piece
• Garlic 1 head
• Black peppercorns, allspice, bay leaf, salt taste

1. Considering that the family loves a lot of meat in jellied meat, pork jellied meat is not particularly welcome at home. You have to add veal.
2. We have never added chicken or poultry in general to jellied meat.
3. Historically, in our country, transparent jellied meat is not considered particularly honorable.
4. It is better to buy meat at the market. There it was guaranteed not to freeze.

   Pork feet, drumsticks and beef

5. Thoroughly clean the legs and shins of bristles, and if necessary, oil them over an open fire. Clean and rinse.
6. Using a knife, cut the pork legs in half lengthwise, and again in half at the joint. You shouldn't chop it with an ax; there will be a lot of small bones.
7. Cut the drumstick into several parts; the large central bone can be left whole without chopping.
8. Cut the brisket into several parts.
9. Strictly speaking, the size of the pieces of meat for jellied meat is not important.
10. All meat must be washed and soaked in cold water for at least 2-3 hours, or better left overnight in a cold place. The second option is preferable, because jellied meat takes a long time to prepare, and it is better to start in the morning.

    All meat must be cut, washed and soaked in cold water.

11. In the morning, rinse the meat again, put it in a saucepan or cauldron, and cover with cold water. The water should be 5-7 cm above the meat level.
12. Place the pan on the fire and bring to a boil.

    Place the pan on the fire and bring to a boil

13. It is important not to miss the boiling point. There will be a lot of foam. It needs to be removed. Use a spoon to collect all the foam that continuously forms. After 5-10 minutes, foaming will stop completely. From this point on, cover the pan with a lid and reduce the heat to low. The liquid in the pan should not even boil, but “move” a little. Do not allow it to boil violently under any circumstances. Just a low simmer.
14. Leave the meat to simmer for 4-5 hours. However, you can stir it sometimes. Do not add water to the pan!!! Even if it partially boils away.

    Cook the jellied meat for a long time on low heat

15. After 4-5 hours, add black and allspice peas, bay leaf, 1 tsp. rock salt and washed unpeeled onions, carrots, parsley and celery roots.

    Vegetables for broth and garlic

16. If the liquid has boiled away too much, you will have to add boiling water from the kettle. Although this is not good, liquid is needed.

    Add onion, roots and spices

17. Cover the pan with a lid and cook at low boil for another 1-1.5 hours.

    Cooked broth for jellied meat - cooling

18. Remove the pan from the heat. Using a slotted spoon, remove all the meat. Place the meat on plates and let cool. Throw away onions, carrots, roots, although carrots can be left for decoration.

    Using a slotted spoon, remove all the meat

19. A small digression. Many people prefer jellied meat that is completely transparent. To do this, the broth must be clarified. How? Look for yourself, they say that egg whites work well. I won’t say that my result turned out to be transparent like glass, let’s say it’s the transparency of amber. And without lightening.
20. Season the broth with salt to taste and a little more. It should seem a little salty, literally just a little. Season with ground black pepper and add chopped garlic to a paste. Stir the broth, cover the pan with a lid and leave for 20-30 minutes
21. Next, you need to strain the broth. It is better to do this through a naturally clean cloth. The cloth will filter out small seeds, peppercorns, garlic, and bay leaves. All this is superfluous in jellied meat. Leave the broth to cool. After 10-15 minutes, remove excess fat from the surface of the broth. You can simply collect it with a spoon.

    It is necessary to remove fat from the surface of the broth

22. Or maybe a napkin. An ordinary paper napkin thrown onto the surface of the broth becomes covered with a film of fat, is removed and discarded. If you repeat this several times, you can almost completely clean the surface of the fat film. Oh, by the way, leave a little fat, then the surface of the finished jellied meat will have “frost.”
23. You can do a test that will answer the question “will it harden or not.” Place a drop of broth on your index finger and thumb and make sure your fingers stick together well. If they don’t stick together, it means you made the jellied meat from bouillon cubes.
24. Handle the cooled meat, separating and discarding all the bones. This is important, since a bone can easily break a tooth. The meat can be cut into small pieces, divided into fibers, or used as is, in pieces.
25. Prepare several deep plates or molds for jellied meat. It is very convenient to use large enameled rectangular containers, like a trough, or deep soup plates.
26. At the bottom of each plate you can put parsley, a piece of hard-boiled egg, and carrots removed from the broth.

    Place meat in ramekins

27. Place meat on a plate. Much better and tastier.
28. Pour in the cooled broth until the meat is completely or almost completely covered with broth.

    

In this master class I will tell you in detail how I make my cold porcelain. This master class will be of interest not only to those who want to make their first flower, but do not dare to make cold porcelain themselves, but also to those who have been sculpting for a long time and professionally, because as a result of the usual recipe I have modified, the clay obtained is almost like Thai modern or fleur (a comparison will be given below).

In the title photo you can see what we need for this (exactly this). The main thing in this set is, of course, glue. It must be with a plasticizer, otherwise nothing will work. Initially, I made clay from the same glue, only in a red jar with D2 plasticizer, but the clay turned out to be viscous, dried quickly, and did not roll out well. I decided to change the glue to this one in a white jar, it has a D1 plasticizer.

This glue is sold in construction stores such as Megastroy, Leroy Merlin. Trust me, it's worth looking...

Regarding starch: I haven’t tried using potato starch, I don’t know, corn starch is better, as it gives whiteness and velvety.

Regarding the cream: I haven’t found a better one than Nivea cream in a blue jar. It contains everything for good clay: Vaseline oil, wax, paraffin, glycerin (use only this).

Regarding Jonsos oil: if you don’t have it, you can replace it with petroleum jelly (sold at the pharmacy), but Jonsos also contains coconut oil, it is a softener, gives the mass tenderness, softness, velvety - almost like baby’s bottoms :)

I haven’t tried using lemon juice instead of citric acid; it seems to me that liquid is not needed here.

Let's begin! I will write in great detail so that you don’t make my mistakes and everything works out for you.

1. Pour 100 ml of glue into the first glass.

2. Pour the same amount of starch into the second glass (hit the glass on the table so that it settles and, if necessary, add more starch so that there is an even amount). Then take a teaspoon and add 3 more small heaped spoons. It should look like this:

3. It is also important what you cook the mass in. You need a container with a thick bottom and a good non-stick coating so that the mass gradually warms up. I once cooked it in a thin frying pan with a glossy non-stick coating (it didn’t work), the only time I threw it in a bucket. Another point: there should be no dust or lint on the frying pan and spatula, so wipe with a damp cloth and then with a waffle towel or paper napkin, otherwise it will all be in your snow-white porcelain.

4. Pour glue into the frying pan, then Nivea cream, oil, citric acid. Proportions in the picture.

You need a full teaspoon of oil (a little spilled out when I took the photo).

5. We put the frying pan on low heat and at this moment we don’t go anywhere and don’t get distracted. Using a wooden spatula, mix vigorously and smoothly until the cream is completely dissolved.

6. When the pan becomes warm, but not hot, the first bubbles appear, then pour in half a glass of starch and stir vigorously, then the second part and stir without stopping.

7. You need to stir in a circular motion, as if collecting the mass into a lump. An important point: when to remove from the pan? You can either undercook or overcook. I do this: when a lump has formed, as in the last photo, I press it against the frying pan with a spatula and lift it; if it falls freely, remove it immediately; if it sticks, it’s too early.

8. Prepare a clean, smooth surface for kneading in advance. Sprinkle a little starch and lay out the lump. Let it cool down.

At this time, wash the frying pan and everything that was with glue. The glue can be quickly washed off with a simple detergent and hot water. After this, wipe your hands with a damp cloth and a dry waffle towel (otherwise everything will remain in porcelain), powder your hands with starch and begin to intensively knead the mass. The mass should be warm, not hot, otherwise there will be a paste. I don’t knead on the board, but do it in my hands - I knead it like plasticine, stretch it, crush it, and so on. If it sticks to your hands, lightly powder the mixture and continue for 5 minutes. The mass should turn out to be plastic (not torn), soft, velvety, snow-white.

We wrap it in a plastic bag, letting out the air, and put it in any opaque container away from the battery. By the way, I don’t lubricate the bag with cream, since the mass does not stick (the cream gives the mass shine and plasticity). Stores perfectly. After a month it does not lose its properties. Let's compare purchased clay and mine.

Let's compare plasticity, transparency, color.

Personally, my conclusions and feelings:

Cold porcelain is no worse than store-bought Thai clay - it is just as soft, flexible, even more velvety and whiter, takes paint well, does not shrink, and tolerates moisture well.

But there is one But: after 10-12 hours of hardening, you can correct the shape of the product, but after two days this is no longer possible.

What do the Thais add to their clay to maintain plasticity? Maybe someone knows?

I present my work, made entirely from porcelain of my own production.

This concludes my first master class in my life, so, my dears, do not judge me harshly, please.

Ask questions, I will answer everyone with great desire!

I wish everyone inspiration, more free time for creativity, smiles and good mood!

Report to moderator

I don’t want to exhaust myself with heavy hot food. However, you still need to eat the first courses. Therefore, so-called cold drinks become very popular in the summer, the recipes for which we will now consider. In general, as a rule, a cold soup is considered to be a chilled soup, the main component of which can be kefir, as well as sour cream, yogurt and all kinds of vegetables, boiled eggs and herbs. When preparing cold soup, you need to remember that it should sit in the refrigerator for about two hours. And to make our soup have a spicy taste, it wouldn’t hurt to add mustard to it.

Beetroot soup: what is it and what is it eaten with?

It is known that beetroot soup or, as it is also called, beet soup, is one of the varieties of cold soups. It is not difficult to guess that the main ingredient of this soup is beets. It also includes such components as vegetables and herbs. Very often they like to dilute this soup with kvass or yogurt. Kefir or yogurt will also work. Here, of course, it’s a matter of everyone’s taste.

Let's take a closer look at how cold meats are prepared, the recipes for which we will now study.

Today you can prepare cold meats with amazing composition. The recipes consist of a wide variety of ingredients. But many still prefer the usual beetroot cakes. Come on, let's try to cook it.

Everyone's favorite beetroot soup recipe

For it we will need: several beets, 1 carrot, a couple of potatoes, as well as onions, garlic, herbs, and sour cream.

Prepare as follows: until tender, grate coarsely. To it we add a few cloves of garlic, passed through a press. Potatoes, finely chopped, must be boiled in beet broth until tender. Onions, in turn, are fried in butter. Now add beets, carrots and onions to the broth, salt everything to taste. The mixture must be brought to a boil, then simmer a little more over low heat. That's it, our beetroot soup is ready. Cool and eat for your health. Our dish is usually served with sour cream; you can sprinkle various herbs on top. Bon appetit on these hot days.

Mushroom refrigerator

Let's prepare a very tasty mushroom cold soup. The recipe is as follows.

Let's take mushrooms, about 100 grams of any meat, a few eggs and cucumbers. Of course, you can’t do without sour cream and herbs.

Cooking process

Pour boiling water over the mushrooms and let them sit for a while. Then cool them, add about two liters of water and cook until tender. Then the mushrooms must be removed and cut into medium-sized pieces.

We also cook the meat in another bowl until tender, cool and cut into cubes. The time has come for cucumbers, we also chop them. All chopped ingredients must be mixed well and left for 30 minutes, after salting. Eggs, as you may have guessed, also need to be boiled and chopped. Add eggs to the existing mixture, as well as the one we got at the very beginning. You can also add spices, salt and herbs here. This is how cold meats are prepared, the recipes for which, as we see, are quite simple. And it turns out very tasty, most importantly, don’t forget to cool the cold soup at the very end.

Winter is ahead. This means jellied meat will appear on the tables - one of the best winter meat snacks. Delicious amber-transparent with the taste of a strong broth - jelly is considered a national Russian dish. And every family, every housewife has their own secret recipes for jellied meat: some prefer thick meaty jellied meat, others like transparent jellied meat with bright accents of carrots and herbs, while the main thing in jellied meat is fresh sugar bone or shanks! Preparing jellied meat will require patience from the cook, but the result is worth it. We will learn how to cook jellied meat correctly, how long to cook jellied meat, what meat to choose for it and how to prepare a transparent, aromatic jelly.

How to cook jellied meat correctly

The golden rule is that jellied meat should harden without adding gelatin and agar-agar. If you follow simple rules: choose the right meat and bones and fill them with the right amount of water and cook for the required time, then your jellied meat will harden on its own. And, if you cook the jellied meat correctly, the broth will remain clear and appetizing!

How to choose meat for jellied meat

In the old days, jellied meat was cooked from those parts of beef or pork carcasses for which there was no other use: legs, heads, tails. However, now we have the opportunity to put any meat in jellied meat, but do not forget that it is the bony-cartilaginous component that is responsible for the hardening of jellied meat. So, in order to properly cook jellied meat, follow the rules:

• for the taste of jellied meat:
  • choose the meat that you like best: pork (pork knuckle), beef (beef edge), rabbit, turkey, chicken (old roosters are especially good), and the meat of wild animals will give the jellied meat a unique taste;
  • the meat and legs must be fresh, in which case you will get a flavorful broth, and therefore a delicious jellied meat;
  • Before pouring, you can add finely chopped garlic to the cooked meat, pepper, mix well and only then put it into molds.
• for freezing jellied meat:
  • There shouldn’t be a lot of meat in the jellied meat recipe - follow the proportions: for one part of the legs, take about two parts of the rest of the meat;
  • In order for the broth to solidify without gelatin, it is necessary to use legs, shanks or tails; veins, cartilage, skin, and skin also contribute to the solidification of the broth;
  • the water should cover the food by about two centimeters;
  • cook the jellied meat for at least 6 hours.
• for the beauty of jellied meat:
  • jellied meat from beef or lamb legs will be more transparent than jellied pork shanks;
  • drain the first water;
  • do not let it boil intensely;
  • skim off foam;
  • Before pouring into molds, strain the broth through 4 - 6 layers of gauze.

How to cook clear jellied meat

Before preparing jellied meat, legs, tails, etc. should be soaked, this will allow you to cook a more transparent broth, because soaking will remove blood clots and other small particles that can turn into rags. So, rinse the meat, scrape the legs, singe them if necessary, and rinse them too. The prepared products should be filled with cold water and left. Drain the water periodically. Usually it is enough to change it 2-3 times to stop blushing. Before preparing jellied meat, the water in which the meat and legs were soaked must be drained.

Some housewives, for greater transparency of the jellied meat, recommend draining the first water, which means: bring the food to a boil and drain the water, rinse the legs and meat again, pour in cold water again, bring to a boil, skim off the foam and simmer over low heat.

Be sure to skim off any foam throughout the cooking time. To ensure that the jellied meat is transparent, do not allow the contents of the pan to boil intensely. If you don't follow these rules, you will end up with cloudy jellied meat.

How much water to pour into jellied meat

An important rule that is often not included in jellied meat recipes is that meat and shanks are poured only with cold water and there should not be too much or too little of it! This is a very important point in preparing jellied meat. During the cooking process, water is no longer added, so initially pour the required amount of water into the pan. Different housewives give different ways to determine the amount of water for jellied meat, remember the simplest one: the water should be about two centimeters above the level of the meat.

How long to cook jellied meat

Recipes for jellied meat clearly say: jellied meat takes a long time to cook! Meat and bones should simmer over low heat, gradually imparting flavor and aroma to the broth. This is the only way you can properly prepare delicious jellied meat - aromatic, rich and perfectly frozen. So, pour cold water over the clean products, bring everything to a boil, remove the foam and reduce the heat to such an extent that your broth gurgles quietly. Don't forget to skim off any foam or grease if you like. It is also recommended to cook jellied meat without a lid.

Important! Cooking time for jellied meat is at least 6-8 hours!

What to put in jellied meat

• onion, peeled from the first layer of husk - two hours before the end of cooking the jellied meat;
• carrots - an hour before the end of cooking the jellied meat;
• peppercorns - half an hour before the end of cooking the jellied meat;
• bay leaf - half an hour before the end of cooking the jellied meat.

It is also better to add greens, which will give the dish not only taste, but also a pleasant appearance, 5-10 minutes before the end of cooking. If you want the taste of fresh herbs to be felt in the dish, then add the herbs when you pour the jellied meat into the molds.

How much salt to put in jellied meat

How to salt jellied meat depends on your taste. General recommendations advise salting the jelly no earlier than an hour before it is ready. Many people salt jellied meat after it has been cooked. Moreover, you need to add more salt than you are used to. The broth should become quite salty; some may even find it too salty. This is what will allow it to become a perfectly salt-balanced dish when frozen. Undersalted jellied meat will be tasteless and bland.

How to check if jellied meat is ready

After the cooking time has passed, housewives recommend checking whether the jellied meat has hardened in this way: scoop up a little broth, cool slightly and wet your fingers with it; if your fingers stick together when squeezed, then the broth is strong enough and the jellied meat can be considered ready for pouring.

How to disassemble and pour jellied meat

When the jellied meat is cooked, let it stand for about 20 minutes and proceed to disassembly: separate the meat from the bones and cartilage. The meat is removed from the broth with a slotted spoon. It is removed from the bones and separated from the cartilage and skin. The meat is cut or separated into small pieces with your fingers. It is often recommended to add finely chopped cartilage to the meat, so the jellied meat will be denser. By the way, some housewives recommend adding finely chopped garlic to the meat, pepper, mix well and only then put it into molds. To decorate the jellied meat, you can cut out circles or stars from the carrots that were boiled in the jellied meat; you can also lay out leaves of fresh herbs and olives cut in half. Prepared meat and vegetables should be poured with strained broth. You can stir, or you can leave the meat and jelly in layers.

Freezing of jellied meat

First, the jellied meat is cooled at room temperature. After this you can put it in the refrigerator. Jellied meat cannot be frozen; it will lose its tenderness and softness, and it will also lose its taste.

What to serve jellied meat with

Jellied meat is usually served at the festive table with vodka with horseradish, mustard, mayonnaise, vinegar or beets with horseradish.

Simple jellied meat recipes

Now that you know how to cook jellied meat correctly, how long to cook jellied meat, how to prepare transparent, tasty jellied meat, it’s time to try to do it in practice. Simple jellied meat recipes have been selected for you.

Recipe Triple jellied meat or jellied meat made from three types of meat

1 beef shank
2 pork shanks
1 whole chicken
2 carrots
2 onions
2 parsley roots
1 tsp allspice
1 tsp black pepper
3-4 bay leaves
3 cloves garlic
salt

Rinse the meat in cold water and soak overnight. Drain the water. Pour clean cold water over the meat and place over medium heat. Before boiling, skim off the foam and remove it regularly as it appears. After boiling, reduce the heat and cook over low heat at a barely noticeable boil for 8 hours. Do not cover the jellied meat with a lid. If the meat is fatty, remove the fat every hour. After 2-3 hours of cooking, throw peeled carrots, parsley root, and onions into a pan with jellied meat. An hour before the end of cooking the jellied meat, add black and fragrant peppercorns and bay leaves into the broth. After 8 hours of cooking, remove the meat for disassembly, remove and discard the vegetables, add salt to the broth. Break the meat into small pieces and place in the pan. Pour in the strained broth and let cool at room temperature. To harden, place the jellied meat in the refrigerator.

Beef leg jellied recipe

2.2 kg beef leg
3 tablespoons salt
black peppercorns
Bay leaf

Rinse the bottom part of the beef leg, pour boiling water over it and let it boil. Drain the water and rinse again. Pour cold water over the meat and bones again. In this case, the water should completely cover the meat. Bring to a boil over high heat. As soon as the broth boils, skim off the foam, reduce the heat and cook for about 6 hours. Until the meat easily separates from the bone. 20 minutes before the end of cooking, add salt, peppercorns, bay leaf. Remove the finished meat from the broth and separate from the bones. Strain the broth through a sieve, as small bones may be caught. Finely chop the meat, and if there is cartilage and skins boiled to a soft state. Place the cut meat evenly in trays or bowls. On top of the meat, you can add 2-3 slices of boiled carrots to each tray for beauty, as well as a little finely chopped garlic for flavor. Pour in the strained broth, distributing it evenly across all trays. Place trays of jellied meat in the refrigerator to harden.

Recipe for Jellied Pork Legs

1 kg pork feet
2 carrots
2 onions
Black peppercorns
2-3 bay leaves
Salt

Wash and scrape the pork legs, singe them and remove the hooves. Soak for 3-4 hours. Fill the legs with water so that it covers them by 5 cm and put on high heat, bring to a boil. Drain the water and add new water, bring to a boil again, skim off the foam, and cook over low heat. Cook for about 8 hours. An hour and a half before the end of cooking, add peeled carrots and onions in their peels. After another 40 minutes, add pepper and bay leaf. Remove meat and vegetables with a slotted spoon. Vegetables - throw away. Separate the meat from bones and cartilage and chop finely. Place into molds. Strain the broth and pour the meat into the molds. Cool at room temperature, then refrigerate for several hours until set.

Jellied meat recipe in a slow cooker

2 pork feet
2 chicken legs
2.5 liters of water
1 onion
½ head of garlic
Salt
Peppercorns

Wash the legs, clean and soak for 2-3 hours. Chop the chicken into pieces (the leg can be cut into three parts). Peel the onion, put meat and onions, spices and salt into the multicooker bowl, fill with water to the maximum. Set to simmer mode, the longer the better, it is convenient to leave the multicooker overnight. When the jellied meat is cooked, remove the meat, remove it from the bones and cut into small pieces. Add garlic cloves crushed with a knife to the broth. They will sit while we prepare the meat. Taste and add salt if necessary. Place the meat in the molds, filling them half or two-thirds full. Pour in strained broth. Cool at room temperature and then put in the refrigerator to harden.

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