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Golovna

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Jellied meat, as it has been called “jelly” since ancient times, can be called not a national pasty.

May all the Christmas tables in Russia celebrate this season.

And honestly, what is holy without cold?

Jellied meat, dragli, jellied meat, jellied meat - it’s all about the savory herb that carries both relish and bark.

Chi is not a great science.

As soon as all the proportions and time frames are accurately adjusted, then everything will work out with a bang.

Jellied meat has long been a dish of Russian women.

Here is a truly comical story about the adventure of this herd.

It turned out really bad.

Through an oversight, these same gentlemen are the same.

She was cooking for this evening’s dinner and had been cooking the soup for a long time. The wines are rich and unknown to the point of relish.

My family put the yushka in a cauldron for one night on the street.

It was a frosty night, and the gentleman’s wound was filled with some great herbs.

There it appeared to finish it deliciously.

Similar to another story, cherry jelly was brought to our region by the French. Even if it weren’t there, it’s cold, our people are ready to love and love.

The bay is covered with cinnamon grass.

It has a beneficial effect on many organs and gives all the health it deserves. This is an elixir of beauty and youth - it removes wrinkles and saturates the skin with collagen. The greatest value of jellied meat for people is the increase in bone tissue

.

For people after injuries and fractures, this herb may be punished as the first number on the list of healthy diets.

Jellied meat is prepared from various meats and products.

Among the varieties of aspic are pork, cowhide, chicken, indice, fish, tongue, rabbit and many others.

The first aid in this case is gelatin.

Richly gospodarok yogo vikoristovuyu in advance for the preparation of aspic.

Others confirm that the taste of the herb is absolutely responsible.

Essentially, gelatin powder is prepared from animal brushes.

This is the gluten itself, only in the finished form.

It’s easy to give your friend cold life by frosting it with gelatin.

It needs to be diluted in warm water or in a steam bath.

Vin is guilty of messing up a lot.

I’m ready to slowly introduce jellied meat into the countryside, which will again be etched on low heat.

You want to bring everything to a boil, rather than boil it, otherwise all your efforts will be wasted.

When carrying out such a process, it is necessary to achieve the required proportions.

Otherwise, you will overdo it at the gateway and you will end up with something like a chewing gum from the uncaught cold.

Firm until 20 cups are enough for the quantity indicated on the package. Method No. 2

You can inhale some cold life without it getting cold without gelatin.

Why take natural products to stick to - paws, tails, tails.

Repair

Golovna

Auto

Jellied meat, as it has been called “jelly” since ancient times, can be called not a national pasty.

If the jellied meat is poured into cups, having cooled for a long time, but still does not catch, this is not a reason for unpacking.

It is absolutely possible to brew new ones, just in case there is a breakdown of the sealed products.

Therefore, it is necessary to anger the homeland, return to the pan and put it on to cook.

After boiling the jellied meat for a few years on a warm fire, pour it into cups again.

Naturally, the confidence that you will not be caught again is lost. It may happen that when the products are cooked, they contain a small amount of gluten.

It’s better to put less meat in the jellied meat, but more brushes, tails, and the bottom accumulates. For greater flavor in your culinary dishes, gelatin is often added to jellied meats. A wonderful gift for completing state gifts, don’t hit the bullies with the culprits. Gelatin must be filled with warm water.

After a 40-hour period of exercise, the wine is liable to increase several times.

Then heat it over low heat or a water bath, stirring constantly.

The smut should not boil, otherwise there will be no crust.

After the water lazna, strain the gelatin and pour cold jellied meat into ice.

After mixing well, pour into cups.

When the room temperature rises, the jellied meat can be placed in the refrigerator for remaining frosting.

1) the mixture of water and meat is 2/1, so you get normal jellied meat;

2) for 0.5 kilograms of pulp, you need to take 1 kilogram of pork tenderloin or shanks - whatever you want, if there is enough;

3) when adding liquid to the broth while boiling, carefully follow the volume - pour in as little as possible, so that the jelly catches.

You already have aspic from the brew, as soon as the herbs are caught in the amount of meat and broth.

The orientation hour becomes 6-7 years.

It’s better to put the jellied meat in the refrigerator at night, but you yourself will notice how much the jellied meat catches on other types of meat.
It’s possible, it’s possible!

add gelatin.

how long will it stand?

Add some gelatin and warm it straight into the bowls, mix everything and say that’s how it is!

• :)

• :)

Why are you afraid that you haven’t caught the cold?

When serving the jellied meat to the table, simply turn the container over onto a plate and add the jellied meat.

Decorate your jellied meat with herbs and serve with horseradish and mustard.
Delicious!
JELLY RECIPE FROM SKOROVARTSI
Good cold, everything is wonderful.
It's about time for cooking.
To prepare jellied meat in the traditional way, you will need a lot of it - it will take 5 to 8 years to boil, depending on the recipe.
It’s just that you don’t have enough time to taste the delicious herb, especially since you have a pressure cooker!
This method of preparing jellied meat saves time.
You don’t need to worry about someone who catches you, catch him like a darling, you don’t need to check him for the whole hour, take the kick and otherwise.
Really cool!
And deliciously delicious!
Recipe for jellied meat in a pressure cooker, ingredients for 8 servings:
1. Pig legs - 1 pc.,
2. Pig language - 1 pc.,
3. Yalovich brush or pulp on the brush - 1 pc.,

4. Chicken wings – 2 pcs.,

5. Chicken back – 1 pc.,
6. Indian neck - 1 pc.,
7. Carrots – 1 pc.,

8. Cibulina - 1 small cibulina,

9. Selera - 1 petiole,

The broth came out clear, although I didn’t have the chance to skim off the kick without end.

Wine, of course, is fatty, but all the fat of the animal can be removed if the broth is lightly cold.

The meat is separated by hand using a brush.

Large pieces and tongue are cut with a knife.

Add some gelatin and warm it straight into the bowls, mix everything and say that’s how it is!

• Pepper, add salt, add finely chopped herbs and season.

Everything is mixed well.

At the bottom of the dishes you can decorate the dish with high power, “uphill with your feet.”

Place the meat on top, fill everything with well-processed broth, cool and place in the refrigerator to freeze.

Before serving, place the jellied meat in hot water for 10-15 seconds so that the jellied meat comes out of the walls.

Turn the dish over, pouring the jellied meat onto a plate. Serve with mustard, khron, and homemade adjika. ITALIAN-STYLE JELLY RECIPE

Just because the dish didn’t come out doesn’t mean that you need to throw it away and start crying.

The product is entirely natural, and correcting the damage is a matter of technique.

The best and most effective way to rectify the situation is to add to the filling what is not present in anything else - gelatin. Well, Pokrokov’s instructions for “squeezing” jelly for additional gelatin:

Rule p'yate.

• Properly prepare meat
• After you finish cooking your delicious jellied meat, remove the meat from the broth.
• Strain the broth itself through a strainer.
• Add cibulin and carrots.
• Gently fold the meat into the brushes
• hands
• , helping yourself with a small knife.
• Cut the meat with a knife (do not use a meat grinder or food processor) - this way you will definitely not miss the small brushes.
• And it’s better not to cut the chasnik axle, but to pass it through a press.
• Which type of wine is distributed equally among meat masses.
• Vidmova’s use of gelatin in jellied meat due to dissatisfaction with its taste is unjustified.
• A specific flavor appears when you boil the gelatin for more than 7 minutes.

Jellied meat from Yalovichina

Jellied meat recipes

Yarn is an even popular option for those who value meat more.

You will need:

Yalovichina – 300 grams;

5) place the meat on the drushlyak, and strain the broth (throw in the pepper, tsibul and carrots);

6) separate the meat into fibers and place it in the mold.

Mix all the gelatin with a small amount of warm (closer to cold) broth, pour it into the cooking mixture, mix and pour into the mold with the meat.

Place in the refrigerator until completely cooled down.

Chicken jellied meat with gelatin ready!

The guides who were looking for this recipe were also amazed.

So, let’s take a saucepan with a volume of five liters.

Place slabs of pork and yalovici on the bottom of the pan.

You can add a tail to the eggplant and add small pieces of meat.

Most cooks are wondering how the coldest moment will be met by adding more pig fluff.

Pochatkivtsiv gospodarok are well informed about those that pork ear, bought at the market, will not be easy to process before the brewing.

It’s better to buy the prepared drink from the store or add more liters to the broth.

Pour in as much water as is needed to completely seal the meat.

Bring to a boil over high heat, then add water.

Carefully rinse the meat under running water and place it back in the pan.

The grub industry produces gelatin in the form of leaves and in powder.

One gelatin leaf = 1 tsp.

gelatin powder.

Therefore, the recommended norm is 2, maximum 3 tablespoons of powder, diluted with water (cold) for jellied meat.

Vidmova’s use of gelatin in jellied meat due to dissatisfaction with its taste is unjustified.

A specific flavor will appear if you cook more than 7 chickens.

At this point, it is necessary to properly dilute the powder.

For this, place it in a cup of cold water and allow it to swell for 30 minutes.

After that, pour the separated butter into the broth and boil it.

It is not possible to boil for a long time through the addition of gelatin powder.

add gelatin.

If the jellied meat is already ready and has been standing in the refrigerator for a few years, but is not yet frozen, then this inacceptability can be corrected with gelatin.

For this reason, warm up the cold again and anger the whole country.

Then dilute the gelatin and pour it into the jellied meat, and then pour it into molds again and put it in the refrigerator.

Gelatin will help vip the nearby prepared herb Gelatin is taken from a dose of 20 g per 1 liter of water.

From this 1 liter of water (or some cold water) you need to add 250 ml, heat until warm and pour in the gelatin.

Let it steep for 40 minutes.
Gelatin is liable to increase in number of times, so it is important to pay attention to the product label.

• Stale gelatin has no jelly effect.
• Place the saucepan with the soaked gelatin in a water bath and, stirring, bring it to a boil.
• Important!

Gelatin does not have to boil, otherwise it will completely lose its power.

After water lazna, strain the gelatin through cheesecloth and pour into the jellied meat.

• For jellied meat, take more than what is indicated for this part of the carcass - meat.
• Good jellied meat comes from pig and cow legs, chicken legs (do not be confused with homilks), and heads.
• If you add first-class meat to the jellied meat, it’s not your fault but it’s rich, because it doesn’t catch you.
• Meat on the bast, minced, needs to be cooked in a small amount of broth: the country should cover just a little bit instead of the saucepan.
• Cook the meat for at least 4–5 years.
• Chicken legs can be cooked for about three years.
• About two years after cooking the cob, add salt to the broth.
• When the meat is boiling, it is impossible to add water every time!
• So that the broth does not boil, the fire under the saucepan remains minimal, and the ice flows.
• On the right, when water is added, the concentration of gelatin changes and such jelly does not occur.
• Well-cooked meat practically strengthens itself from the bone.

Remove the meat products from the broth, place them on a plate, and return the brushes to the pan.

At this hour you can add cibul, carrots, and pepper.

Chew the boiled brushes for another 2 years.

To turn off the brush from falling into the jellied meat, strain the prepared broth thoroughly.

• Pour it into a jar or flask, fill it with warm water, following the instructions on the package.
• Add 20 g of gelatin (or one pack) to 2-3 bottles of liquid (this includes broth and water for dissolving the gelatin).
• Add gelatin mixture for swelling.
• Pour hot water over the shortened gelatin.
• However, as practice shows, the water does not need to be too hot, otherwise the breasts, which are important to repair, will heal.
• Transfer the nearby jellied meat to a saucepan, put it on the stove, and warm it thoroughly.
• Pour the juice into a glassy bowl, then strain through cheesecloth.

Heat the soft gelatin in a water bath or in a micro-oven until hot, stir, strain through a strainer.

Enjoy the hot broth as needed, add|add| salt|salt| and pepper.

Place the meat in the pan, pour in the broth.

• Place some warm jelly in the refrigerator to freeze.
• Another method
• Jellied meat may not be caught due to the fact that the meat has not been cooked long enough.
• If you have an extra hour, go to the store again, buy chicken legs, chicken thighs or necks - those parts of the chicken carcass that you can add to the jelly after cooking.

You can also quickly use a soup set, which also has enough brushes. Boil the chicken meat in a small amount of broth, adding spices and salt for relish.

Add the pulp to the brushes and strain the broth.

Transfer the uncaught jellied meat to a saucepan and place on the fire.

When the jelly-like mass turns into broth, pour it into another bowl, cool until warm, and strain.

When heating gelatin, do not bring it to a boil, so that the authorities know what it is.

It is enough to bring it to such a temperature that the crystals are easily broken, but the gelatin itself does not boil.

Do not put more gelatin, the recipe depends.

This herb not only develops an unpleasant aftertaste, but also becomes more pungent and humic.

Jellied meat cannot be placed in the freezer.

Having sapped everyone's minds, he begins to fade away.

If you brought jellied meat onto the balcony during the winter hour and left it overnight, make sure that the temperature on the balcony does not drop below 2-3 ° C.

If, for whatever reason, you don’t want to process the jellied meat, make soup.

Ale broth from the cold comes out to finish with kalamutnym, which is not suitable for skin soup.

Boil such a peppery herb into such an obscure broth that it will not be noticeable.

• Tse can be buti borscht, solyanka chi or any puree soup.
• Store the prepared jellied meat in the refrigerator in a closed container (so that its aroma is not transferred to other products) for more than 2–3 days.
• Through the sponge, the taste is sharply absorbed, and its new appearance is also evident.

Jellied meat, jellied meat, jellied meat - it’s all the same and the same cold appetizer.

If you are worried about choosing meat, then it is better to eat pork, cowhide and meat chicken.

Chicken legs, wings, gomilka and thighs contain a lot of gluten, which is also the function of the feeder.

If the jellied meat does not catch, but you have correctly mixed everything during the cooking process, check the refrigerator compartment.

If necessary, change the temperature regime.

1. Testing jellied meat
2. First of all, let’s discuss how to correct the jellied meat that has not caught, let’s be clear, how to immediately check whether the jellied meat will come out or not.
3. Most often, gentlemen use a simple technique to get rid of themselves:

If the jellied meat has been boiled for several years, take literally one spoon of broth and pour it into a saucer.

Cool it down and put it in the refrigerator.

If the mass has caught you, it means that the jelly is quite miraculous.

• But for such a verification you will have to stock up on 2-3 years of extra time.
• If you haven’t tasted it like jellied meat, don’t rush to put it behind the molds and let it cool.
• You can easily check the level of stickiness using your fingers.
• Place your middle and middle finger in the middle of the broth.

After training, the fingers tend to stick together, otherwise the jellied meat does not have the consistency of jelly.

Let's put together a plan in order

Due to such an unacceptable situation, the gentleman’s skin began to itch at least once.

If you don’t like this method of cooling yourself, try adding natural ingredients that will help you overcome the problem.

1. Take pork legs, cowtails and other products to remove gluten.
2. Before cooking, strain the broth and pour it over the prepared products and brushes.

1. Boil this meat as before, for several years, and then add the boiled meat.

Such jellied meat will soon be caught in the fort.

Respect!

Please do not lose its original taste and aroma after re-cooking and adding jellied products.

If you don’t want to bake jellied meat, make a light soup.

After making everything you need for your boat.

• Cook jellied meat following the rules
• It’s so bad that the cold has frozen, how to correct this situation, you already know.
• And to get the most out of it, check out the recipes from your grandmother’s or mother’s kitchen book.
• We present to you the simplest recipe for preparing jellied meat without adding grub gelatin.
• Stock:
• 1 pork knuckle;
• 5-6 pcs.

Jellied meat from Yalovichina

watch teeth;

1-2 cibulini;

0.2 kg of meat per brush;

1-2 carrots;

for relish, laurel leaf, salt and peppercorns;

Jellied garniy with any meat, smut, for cooking with the soul.

For a more tender consistency and relish, boil the jellied meat from the stump with the addition of chicken paws, which helps the herbs to catch.

Prosorious beautiful jellied meat coming out of Yalovichina.

Pork gives the spicy flavor, but if you put the chicken in the broth while boiling, and then remove the fat so that the beast does not end up with a thick fatty spit, such jellied meat can also be beautiful and clear.

Jellied aspic can be beautifully decorated.