Transparent chorel - step-by-step recipe with photos at cook.ru

Прозрачный холодец - фото шаг 1
Prepare ingredients for cooking cold.

Transparent Khotel - Photo Step 1

Prepare ingredients for cooking cold.

Transparent chill - Photo Step 2

Dressing turkey and lay out in a saucepan with water. Since chicken is welded much faster, then at this stage it is not put it. Bring the water with a turkey to a boil, fire to reduce to the minimum and remove the foam. So that the choke turned out to be transparent, the broth should not be boiled, but barely boull.

Transparent chill - Photo Step 3

After an hour and a half, add a chicken into the pan and continue cooking.

Transparent chill - Photo Step 4

Add onions and carrots, salt and cross the broth to taste.

Transparent Khotel - Photo Step 5

Add a bay leaf. Break the cold until the meat is ready.

Transparent chill - Photo Step 6

When the turkey meat will move away from the bone, the keeper will be ready. Remove meat from the pan. Bouillon strain.

Transparent chill - Photo Step 7

Disassemble meat, removing bones and skirt. It should remain only flesh.

Transparent chill - photo Step 8

Meat do and decompose in forms.

Transparent Khotel - Photo Step 9

Add chopped garlic.

Transparent chill - Photo Step 10

Meat fill with the leaky broth and send the cold to the cold until it is frozen.

Transparent chill - Photo Step 11

Transparent chill ready. Serve for a snack with horseradish, mustard and sauces.

Average rating: 3.3, total votes: 3

For holidays, especially winter, boils are boiled. Decorate with boiled carrots, canned peas and corn, served with horseradish, mustard and mayonnaise. Unusual delicious dish! True, when cooking the chill, the main thing is not to rush: it is boiled for a long time and on slow fire.

Meat creek with mustard
Meat creek with mustard

We tell how to cook a transparent chill. You can use pork legs, beef legs and meat, if desired, add a whole carcass carcass for a more fatty and rigid broth.

Set of vegetables and spices - standard: onion, garlic, salt, pepper peas and bay leaf.

Ingredients for chille :

  • pork leg
  • Beef leg and 1 kg beef without bones (beef can exclude and use only 5-6 pork legs),
  • Carcass chicken without a head of soup dialing (optional),
  • 2 bulbs,
  • 4 cloves of garlic,
  • 3 carrots,
  • celery root,
  • 1 tbsp. l. salts
  • 3 laurels,
  • 7-8 peas of fragrant pepper.

You can cook the chill without the root of celery and carrots if you wish so much.

1. Selection and processing of meat

Meat in a saucepan
Meat in a saucepan

For chill, choose beef and pork legs, purified carcass chicken. You can choose one kind of meat or immediately everything.

The meat should be washed, clean from the hairs and soak, fully loaded into the water, for 2-4 hours. This will allow you to get rid of rolled blood clots. Poverty meat once again rinse under running water.

2. Cook meat broth

Meat fold into a large saucepan, pour with water so that it covers the contents of two fingers (3-5 cm), put on fire.

During cooking meat, you need to remove noise
During cooking meat, you need to remove noise

For greater transparency of the chill, the first broth can be merged (but it is optional). If you decide to merge the first broth, then bring to a boil, select meat, rinse thoroughly. Then fold meat again and pour with clean water.

So, cook meat before boiling, then remove the resulting noise, lower the fire to the minimum and cook under the lid of 5-6 hours until the meat begins to move away from the bone.

Approximately an hour before the end of the cooking (or after 5 hours), we add washed into the pan, but the peeled onions, peeled carrots and celery root. We continue to cook on slow fire. 30-40 minutes after adding vegetables, we throw pepper peas in the pan, bay leaf, a large sliced ​​purified garlic and salt. Cooking another 20-30 minutes and remove from the fire.

3. Collect Khotel

Khotel can be poured into molds for cupcakes
Khotel can be poured into molds for cupcakes

The finished meat is chosen from the broth shovel, vegetables and spices are throwing out (leave the carrot for decoration), the broth is filtering through the gauze, you can twice.

The meat should be separated from the bones and chop finely. From carrots, you can cut flowers. Beautifully in the chill looks fresh parsley, boiled egg, olives, canned polka dots and corn.

On the bottom of the shape for the chill, we put vegetables, chopped meat, carefully pour broth. We give the dish at room temperature, then remove into the refrigerator until it is frozen.

Keese from meat with greens and garlic
Keese from meat with greens and garlic

Forms for the chill are better to use closing or tighten the bowls of the food film so that other dishes are impregnated with meat fragrances.

Lose a bowl with a ready-made chill in hot water and gently turn over to the flat dish. Bon Appetit!

4. How to clarify the broth if it turned out to be muddy

Mutdy broth to boil and pour a mixture from a glass of water and two whipped egg whites. Proteins with coagulation "will watch" in itself all unnecessary and you will easily remove everything with one fear with the help of a noise.

Filed with chicken, boiled carrots, peas and canned corn
Filed with chicken, boiled carrots, peas and canned corn

Share with us secrets of transparent and tasty chill! We will be happy to learn how you cook the cold you!

Traditional dishes are never bored and their cooking is a whole ritual for each home chef. How to cook the kelid transparent knows not all professionals, sometimes all efforts can go to the pump, if you choose not those products or distract from cooking.

Our guide will help you prepare an excellent dish or quickly reanimate it.

How to cook a jelly transparent

The chill of meat always turns out tasty and of course it should be beautiful in appearance. To achieve an excellent result, you need to know only a few simple rules.

  • First of all, prepare meat and sub-products for the cold. Rinse the meat under running water well. Bones squirrel, and also wash in cold water. For better effect, soak meat with bones in water for 4-5 hours before cooking. Of the well-meat, it will be very light broth.
  • Fill products for cold water and put on fire. After boiling, reduce the fire on the minimum power and be sure to cover the saucepan. All the time, the jelly must boil on slow fire.
  • In the process of cooking, remove the foam . Do not miss that it boils, it is usually enough to observe the broth for 1 hour. Get a wooden spoon for cooking and shoot a foam.
How to cook a cold transparent
How to cook a cold transparent
  • When you cook the cold, do not interfere with it. Let meat and bones respect without movement, and the torment (if it) will fall on the bottom of the pan, and you can easily drain the transparent broth. If you constantly interfere with the dish, muddy flakes will float throughout the liquid.
  • Season the dish per hour before the end of cooking . First, salt immediately scores meat, it will not be as soft as in the case without salt. Lavra leaf and seasonings add in the end and in reasonable quantities. If you add a lot of laurel. The taste of meat will be bitter, enough add 2-3 leaf.
  • If you want to prepare a light chill with vegetables, for greater confidence, lean them separately. Prepare vegetables with spices and add the fruits into the bowls with a finished dish during the layout of meat.
  • In the process of cooking, do not pue water in the colder, it can also make broth muddy . Better pouring more fluid first and boil the broth on slow heat under the lid.

How to clarify the broth for cold

It is possible to weld the chill with a pleasant aroma and excellent taste. But if the color of the dish is dark, it is unlikely to want to try. Save your favorite dish is not difficult at all.

Egg white

For chicken clarification, chicken eggs can be used, and more precisely proteins. Cool eggs in the freezer for 10-15 minutes. Then separate the proteins from yolks. Cold squirrels to take a wedge for 1 minute.

  • Meat remove from the pan, and leave the broth on the fire.
  • Thin pouring whipped proteins into a muddy liquid and stirred with a wooden spoon.
  • Bullion to boil and negotiate a few minutes.
  • Then remove the keet from the fire and cool.

Egg protein will fall on the bottom and will collect all the flakes and muddy precipitate. Sanding broth gently drain into another pan. If the color of the jelly does not suit you, pick it up through the sieve.

Filtration

The fastest and easiest way to reanimate a muddy cold - filtering. The finished cold is first divided into meat and broth. Broth defix aside, for upset for 15 minutes. When the torment is falling, strain the broth through the sieve.

It is better to use a sieve with small holes than a tissue filter. If you strain hot or warm broth through gauze or tight fabric, the taste of dishes can be spoiled.

Wait until the sediment appears in the broth, and move it again through the sieve.

Fix the broth through the sieve until it cools. If it seems to you not perfect, still strain him several times, but without defending.

How to clarify the broth for cold
How to clarify the broth for cold

Soy sauce

If your broth is slightly muddy, you can brighten it with soy sauce. Remove meat from the broth and straighten it through the sieve. Then pour 1 liter of broth 1 tsp. Soy sauce, blend slightly.

Leave the broth with a sauce for 10 minutes, strain through the sieve. After use the reinforcement displacement. With the help of soy sauce, you can brighten the meat, fish and vegetable jelly.

Baked vegetables

To remove muddy flakes from the broth will help baked vegetables. All the necessary ingredients are in each kitchen.

  • Take the onions in the husk, the top ball of the husk is removed. Cut onions in half. Carrots do not clean, but thoroughly wash with a sponge. Also cut the fruit in half.
  • Lay out the vegetables on the baking sheet and enter the oven for 20-25 minutes. Bake the fruits at 190 ° C. If the time presses you can grab vegetables on a tonflon coating frying pan.
  • From the chill remove the meat. In the muddy broth, throw a squeeze vegetables and put it on a slow fire. Bring the broth to a boil, cover the lid and prepare it with a vegetable stretch of 15-20 minutes.
  • Then remove the broth from the fire, cool down, gently drain and strain through the sieve.

Also, baked vegetables will give broth an incredible taste and very beautiful color.

Raw Farsh.

If you cook a few dishes in the kitchen at the same time, of course, the minced meat is available. It is he who will help clarify the jelly quickly and easily. On 3-4 liters of chill need 150 g of minced meat.

  • From raw minced meal (low-fat) shape small balls. Put them on the cutting board and send to the freezer for 10 minutes.
  • To boiling inlet, without meat, throw chilled balls from meat. Add mince to a saucepan in 3 stages. Boil the broth for 10 minutes, then let it stand.
  • Gently drain the light liquid into another pan, and use light broth for the purpose.

How to cook the kelid transparent or fix it color in the finished form will help our simple guide, and the jelly will be the main on the table.

Read more Related records:

A transparent amber layer of frozen thick meat broth and replacing it with a layer of tender meat fibers - with a horseradish, mustard, a glass of vodka. Who can resist?

Like any dish, the keel needs to be able to prepare correctly. How, read in this article. And it is not difficult.

# 224. How to cook perfect transparent chore

Rule number 1. Select meat.

The correct colder is preparing exclusively on calf, as a last resort, on beef legs with the addition of beef tongue and pulp.

It is in this case that it will be possible to achieve perfectly transparent broth with the necessary stickiness, which is one of the indicators of high-quality cold. The legs (the lower joint with the hoofs) and meat are used approximately equal to the ratio.

The preparation of pork leg broth will never give such transparency, just because of the peculiarities of meat.

Cooking the chill from the knuckles, naked, heads, tails, ears, lips, paws, sandwich, and the addition of cheaper chicken meat, occurs exclusively from the budget limitedness, as a result, the product is obtained, more similar to the potion and quite predictable response of foreign comrades on this".

About so. And this is not a cold.
About so. And this is not a cold.

Those who claim that "we always cooked", and the broth "can always be lit by protein," simply, unfortunately, did not have the opportunity to bite the real quality dish (I do not want to offend anyone, but it is).

Rule number 2. Preparation of meat.

Before preparing the boujoules of calf legs, it is necessary to soak in cold water about 10-12 hours (you can leave for the night) in order to have excessive blood, and the skin is somewhat soften. After that, the skin and hoofs need to be crushed with a kitchen knife to remove the upper hard and dirty layer, wash the legs thoroughly, make a vertical incision (cross the skin) and proceed to cooking.

Rule number 3. Ward Toma.

A good colder is preparing without the use of gelatin and achieves necessary to frozen stickiness due to the use of a large amount of meat, bones and long cooking, even fatting. The approximate time of boiling (insistence) is 8-10 hours, you can leave for the night. Therefore, it should be prepared in 2 days before filing on the table (taking into account the frozen).

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Rule №4 first water to merge .

These actions allow us to achieve broth transparency on one side and get rid of various kinds of impurities and additives technologically present in meat, especially industrial production, on the other hand

Prepared legs pour water, bring to a boil, add salt and peak on medium heat for about 10 minutes. Water to merge, flush legs and a pan thoroughly, fold the meat again into the pan, pour out fresh water and put it safely. For calf feet there is no such need, but when using other types of meat, the procedure can be repeated.

Rule No. 5. Compliance with proportions.

A good "rich" colder is boiled without using gelatin, so it is important to observe the balance between meat and liquid. Water should be poured so much so that it is about 3 cm covered meat, in the future, with a long boiling, part of the water will pop up and the correct concentration of the broth will be obtained. You can check the stickiness "manually" - cast a small amount of broth in a saucer or a small bowl, cool slightly. Moisten the tips of the fingers with broth and try to fold them. If your fingers glued, the colder will free on themselves, if not, the concentration of the broth is weak and will have to add gelatin.

Rule number 6. Gradual addition of ingredients.

Different components of the chill are required different times for cooking. Most of all - legs, the least - laurel sheet. Therefore, the time bookmarking ingredients is different. After about 2-3 hours of cooking legs, the rest of meat is laid, after another 2-3 hours - a bulb, carrots, other roots and salt, 30 minutes before graduation - black and fragrant peas, 15 minutes before the end of the cooking - bay leaf.

Yes, it is slightly more difficult than laying all the ingredients immediately, but it is in this way that all the components will best give their smells and tastes to the boulevard, not tall in porridge.

Rule number 7. . Salt.

It is necessary to salt the keet closer to the completion of the cooking, when the concentration of broth is already clear, and more firmly than ordinary soup. The "abnormal" of salt the most negatively affects the taste of the cold. In order to smooth some excess salt, the chill can be eaten with unsalted boiled potatoes or fresh salad.

# 224. How to cook perfect transparent chore

Rule number 8. Handmade.

A ready-made kelid (feet disintegrate on the joints, the meat easily skews the knife) it is necessary to "disassemble". It is necessary to do this manually, not a mixer or meat grinder. First, so you do not miss small bones, which you can damage your teeth or hurt, and secondly, the meat disassembled on the fiber looks in the finished dish much more attractive than the ground mince.

The meat must be removed from the broth, it is convenient to make noise, slightly cool for the convenience of work and two forks to carefully disassemble into small pieces. It is not necessary to throw roars and skin, they can also be finely cut and add to the meat, these parts are already well welded, become soft, but at the same time they will also contribute to the frozen of the chill. The broth itself must be strain through the gauze, the remains of the root and season the routing.

Rule number 9. Fill form.

A good transparent chiller is beautiful not only the presence of meat in it, but also a layer of jelly. For the formation of a chill, it is convenient to use enameled trays with covers, and the keet frozen in them - cut into portions and serve.

Use to frozen the chille plates, bowls, and a lot of the "rustic" option, it also includes the use of boiled carrots or eggs, greens for decoration, the chill does not require jewelry, it is good in itself, the additional decor is traditionally used for the filler, and These are different products.

To achieve greater transparency of the finished cold, it is important that the meat and jelly layers are not mixed. At the bottom of the form you should post a layer of meat with a thickness of about 3-5 cm, a little slices of fresh garlic (if desired), pour it with a small layer of jelly and put at half an hour in the refrigerator. During this time, the meat falls on the bottom, and the jelly grab a little. After that, you can pour into the tray the main layer of the broth, which by this time will cool to the semi-temperature state. Trays should not be overwhelmed, but about three quarters, so that the lid does not come into contact with the surface of the chill.

Rule number 10. Feed.

The optimal temperature for pouring the chill is the middle shelf of the refrigerator, to save the place of the trays can be put on each other. With too low temperatures (on the street, on the balcony), the colder will freeze quickly, but the jelly will turn into a needle structure, which will kill the wonderful taste of the cold, with too high - on the windowsill, it may be necessary to add gelatin, which also affects the taste of dishes. To do this, part of the broth must be pouring, boil, add to it prepared according to the instructions on the packing gelatin, combine with the rest of the dish.

Properly cooked colder freezes 4-5 hours. Therefore. If the keet is planned to be served in the evening, it is necessary to pour it in the morning.

The colder is fed on the plates with portion slices, turn over with their meat layer up. Immediately before feeding from the chill, you can remove the top layer of fat, but not earlier so that the jelly does not get taught. Fat can be used to prepare other dishes. The colder is traditionally served with a horseradish or mustard.

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Practically no feast is without a cold. This is a saturated and useful dish of meat and pupils of broth. Is in the traditional treat in our country.

The most common keeper of pork legs, many love from chicken, it turns out more dietary.

To prepare a delicious and transparent chore, it is important to know certain subtleties and secrets of the cooking process, then the dish will become a truly decoration of any table.

Today I want to reveal all the secrets and the subtleties of cooking delicious and properly chill on a festive table. It can be served both in the tray and portion. As a rule, it is served with mustard and horseradish.

jelly

How to cook the keeper to be transparent and frozen

It is believed that the properly prepared cold is transparent with a dense, elastic consistency and a rich taste.

In order for the dish to work, you need to follow simple rules:

Cool transparent

  • For good gelation, articular and bone areas, which contain a greater number of collagen fibers.
  • The first broth after cooking ingredients needs to be merged, rinse meat and pour clean water.
  • Cooking follows slow heat, approximately 7-8 hours. The duration of preparation depends on the type of meat.
  • The resulting layer of fat is recommended to remove the spoon so that the finished dish was homogeneous in color.
  • For transparent broth, it is desirable not to take a pork, preference should be given to beef and chicken.
  • Use not only fat, but also lean pieces of meat.

chill from the neck of the turkey and the steering

Observing these not difficult rules, you can easily prepare a delicious and transparent jelly, which will freeze without any problems in the refrigerator.

Secrets and subtleties of the preparation of delicious homemalls

For cooking at home appetizing and tasty jelly, you need to know some subtleties and secrets:

  • Meat for chill should be selected fresh, one type or various combinations.
  • It is impossible to pull water in the cooking process.
  • Prepare the dish is needed on slow fire.
  • Be sure to use spices and seasonings, also vegetables for better taste.
  • Solo only at the end, to avoid reconciliation.
  • When cooking broth, it is recommended to put a complete crude bulb. She gives the dish a pleasant gold color.
  • The first water is important to merge, then the jelly will be transparent and beautiful.
  • To frozen the chill, the plates are placed in the refrigerator, in no case in the freezing chamber.
  • It is necessary to remove the fat layer in the broth, then the finished dish will have aesthetic and appetizing appetizer.
  • A more successful option for grinding meat is his disassembly on the fibers. You can also twist on the meat grinder and cut into small pieces.
  • The egg, greenery, carrots, garlic, lemon and pickled cucumber are used as decoration.

Khildren from turkey wings

The duration of cooking dish is at least 5 hours. In order not to kill the taste of meat, spices and vegetables are added at the end.

Selection and preparation of meat

For the preparation of the chill, it is allowed to use various types of meat and their combination. The traditional dish is prepared from pork, beef, chicken. You can also take turkey, rabbit and game.

Cool with turkey

So that the jelly grab well, had a dense consistency without tanning additives, preference in choosing meat should be pork or beef heads, legs or tails.

Pretty tasty and nutritious cold is obtained from the shekes, wings and naps chicken. In these parts of the carcass contains more binding components.

Meat for jelly should be used from different sites. For example, 700-800 g of legs or heads, and 1.5-2 kg of a knuckle or a lord. It is important to remember that the pork dish is less transparent than beef.

Also, you should not take extremely satisfying pieces so that the finished dish is not very fat. It is recommended to combine with dietary varieties, preferably with chicken or turkey fillet.

Meat for chill

And most importantly, the meat should be fresh. Ice cream is better not to buy. But if you bought it before, and frozen in the freezer, then it should be disappearing before cooking.

What to take seasonings and spices for cold

Give the choke sophisticated taste and fragrance helps spices and seasonings.

In the process of cooking, it is recommended to add dry peas, a mixture of peppers, bay leaf, carnation and many others, depending on taste preferences. From greenery - parsley, dill, but in small quantities.

Vegetables for chores

In addition, vegetables are used. They are saturated with an extra taste and attractive color.

The broth is laying carrots, onions and celery in solid form. These ingredients are used as Navar, and before the formation of a finished dish is removed.

Also, you can not forget about salt. The keet should be salted at the end, because in the cooking process, the fluid will gradually evaporate and you can easily reduce the dish.

The dish must not be saved, but a little stray taste, so it will not be fresh. We love so much, but this is a matter of taste.

Sea salt with water

How to cook transparent broth for cold

1. To achieve maximum transparency of broth for a chill, you need to soak meat in the water in advance for 3-4 hours or better for a whole night. This will make it possible to cleanse pieces from the remaining blood and make the skin on the legs and other parts softer.

Khildren from turkey wings

2. The next step is the washing of meat under running water. Some parts, especially pork, can be crushed by a knife. Then everyone is placed in a large container, poured with water at the same level and put on fire.

3. Liquid after boiling must be merged. It is this rule in the process of cooking a jelly, helps to achieve a transparent broth and eliminate an unpleasant taste.

4. After meat, rinsed again and poured with clean water at a level more than bones and fillets by 2-3 cm.

Khildren from turkey wings

5. Also, it is not necessary to allow strong boiling fluid, the cold dish need to be cooked on average 6 hours. The longer, the better. Then the texture will be more shapeful, and the taste is rich.

What to spill the chore and how to form

The keel will appear aesthetically look only if it is correct to arrange it.

To create a dish, it is desirable to take the container of medium depth - a bowl or a regular plate with a direct bottom. Then meat and vegetables will be clearly visible, and they will be beautifully lying.

Cold Recipe from turkey wings

Forming the jelly is needed as follows:

  • On the bottom of the dishes lay the fibers and pieces of meat.
  • The next layer impose vegetables around the perimeter. Their choice is to taste and desire.
  • Gently pour the chill with broth and send to frozen.

Turkey chill in the refrigerator

In the refrigerator, we put after everything cools at room temperature. But we remove in the refrigerator. If you put on the night in the room, everything can be scaled.

How much time to cook keet

The duration of cold preparation directly depends on the type of meat and the kitchen devices used:

  • On the plate dish cooked from 5-6 hours on slow fire. Then, vegetables and spices are added to the base, and they prepare for another 2 hours.
  • The pressure cooker simplifies and speeds up the process of cooking a jelly. This will require about 1.5-2 hours.
  • For cooking in a slow cooker, it is enough 6-7 hours. All ingredients are immediately laid in the container and include extinguishing mode.
  • Beef dish is recommended to prepare at least 6 hours and another 1-1.5 hours with vegetables and spices.
  • A treat from chicken is boiled quickly. In slow fire, the components are prepared for a maximum of 2.5-3 hours.
  • For the preparation of pork jelly, you need 4-5 hours for meat and 3 hours for seasonings and spices.
  • The chiller from housing or ratty is prepared for about 7 hours. And about an hour for vegetables and spices on slow fire.

Cool with turkey

This dish is usually prepared every year. All the cold for the New Year is a real tradition for many families. And they are preparing not often because of the time that takes the whole process.

How to add gelatin in the keel so that he froze

For a specific pouring of a jelly from any variety of meat, many hostesses recommend adding gelatin. It shortens the seizure of the dish in the refrigerator is approximately twice.

The amount of gelatin depends on taste preferences. As a rule, from 20 to 60 g per liter of fluid.

gelatin

The chloride with a gelling component is prepared as follows:

  • In the glass of broth, the desired volume of gelatin is divorced, thoroughly mixed.
  • The container put on a water bath for a slow fire.
  • Cooked, stirring to dissolve gelatin. It is impossible to bring the mass to a boil.
  • Meat and vegetables decompose on plates.
  • In the overall broth, pour the gelling mixture, mix and pour into forms.
  • Keep to put in the fridge for frozen.

But what should I do if the keet is not frozen in the refrigerator? Is it possible to digest it? If he is not a scene, then you can easily throw it and add gelatin, then pour into forms again.

jelly

It will not be so transparent, but you will save your dish. And he does not have to pour it. With the gelatin, the colder will freeze.

How much the keel is frozen in the refrigerator without gelatin

To completely grasp the chill without adding jelly-like components, it will take at least 5 hours in the refrigerator. This is the optimal time for pork and beef.

A jelly from meat chicken, turkey, goose and duck freezes 7-8 hours. The dish of rabbit is checked about 8 hours.

chill from turkey

When adding a large number of vegetables during the decoration of the choke, it follows to the total time of frozen add 1.5-2 hours.

Is it possible to digest keel

If suddenly the colder turned out to be shifted or poorly freezes, re-digestion will save the dish. But this can be done if gelatin has not been used. Then the jelly is placed in a saucepan and put on a slow fire, not allowing a boil.

After the meat takes out and continue to cook the broth, check it on the stickiness in the usual way - a small amount of fluid is dripped on a plate and put in the refrigerator for 15-20 minutes. If the keeper is badly free, gelatin is added.

Cool with turkey

In case of reconciliation, you can do the following:

  • Pour water and add a gelling component for better frost.
  • Cook a new portion of a jelly and mix it with a salty option.
  • Place rice or buckwheat in a gauze bag and peel along with the broth.

Cooking the cold is not difficult, the main thing to adhere to the general rules and apply the secrets of cooking. Then it will be possible to cook perfectly transparent and tasty jelly from any meat.

Knowing the secrets of cooking delicious chill, the more it will not be a problem to weld the right cold for the New Year holidays. Cook with pleasure, and please your loved ones. Bon Appetit!

304.

Usually in the summer, people prefer to eat lightweight soups and salads that are prepared from fruits and vegetables. In winter, snacks and meat dishes are particularly relevant, since I want a nutritious and delicious. The colder is one of these dishes, which, with proper cooking, it turns out incredibly tasty and satisfying. As a rule, it is possible to prepare it from almost any meat, but most often this cold snack is made from meat and the legs of the pig. Before starting cooking, it is important to make sure that meat: it is not recommended that it is frozen before it.

It is best to take meat in places where it does not freeze before. For example, such frozen is usually found in the market.

Below are several popular and delicious chille recipes prepared from pork legs. This meat part is recommended to additionally do not add gelatin to frozen.

How much time you need to cook the keet from the legs of the pig

Such a jelly preferably boil at least five hours. At the same time, the tile must be put on a lower power so that water has score as little as possible.

Usually five or six hours, the cold snack is already considered almost ready, it will only remain distributed in forms and cool.

To ensure the readiness of the broth fluid, you need to check it after the specified time, is so ready for pouring.

To do this, a small amount of fluid needs to be killed by any cutlery (spoon, for example) and put for several minutes in the refrigerator.

After a certain amount of time to get a cutlery with a broth and check whether it became like a jelly.

Secrets of preparation of transparent chill

The transparency of the finished dishes is influenced by several factors:

  • Wasamed meat parts before cooking in water, and for what time;
  • Whether the water merged after boiling;
  • Lie foam in the process of cooking.

Therefore, you first need to leave meat parts for several hours in clean water. This step will help get rid of unnecessary blood.

After the soaking step, meat parts are recommended (especially if it is the legs) how to rinse.

If there are any fibers or unnecessary bristles on them, it is worth using a knife or a rigid sponge (iron) and remove these parts.

When the first time, water with meat will go on the stove. It is necessary to wait for the boiling of the liquid, and change the water to the new one.

Also in the process of cooking, you need to try to remove the appearing foam, especially at the first time when the broth has not had time to boil.

Secrets of cooking delicious chill video

Pork leg and knuckles recipe

For the preparation of the dish, it is necessary to prepare the following products:

  • One pork steering wheel (so that weighed near a kilogram);
  • Two legs;
  • One carrot and bulb;
  • Several laurel leaves (3-4 sufficient);
  • Several peas of black and fragrant pepper for fragrance;
  • 5-7 large garlic teeth;
  • Water (no more than two and a half liters).

How to cook such a cold:

  1. Meat parts, especially legs, it is necessary to rinse it, then pour cold water and leave at least three hours in the refrigerator. But it is best to leave them for the night of the day, and rinse again in the morning and make sure that the blood came out of the pork pieces.
  2. Now in comfortable dishes (pan) pour a clean water about two and a half liters, send a piece of meat there. With water, the main thing is not to overdo it: so much fluid so that the knob and legs are covered, and there remained no more than two centimeters of water above the meat level. It is important for frozen dishes. Also consider that when the meat is boiled, it is impossible to add anything to the broth. Therefore, you can immediately turn on the tile on a small power. And be sure to cover the pan with a lid, otherwise couples and water will not be enough.
  3. When the broth liquid will pour out the power of the plate, and the water in the appearance is changed to clean.
  4. Cooking meat parts five hours or a little more. Approximately an hour before that in the broth send vegetables as a whole, as well as the specified spices with salt.
  5. Check the broth: score a tablespoon of almost the finished broth and send it for several minutes to the refrigerator. If during this time it will freeze and it will be like jelly, it means that the tile can be turned off.
  6. Again, that the broth is transparent, it can be skipped through the gauze before lays out in the form.
  7. Also, do not forget to chop onions and carrots with mugs, to divide meat so that it is stripes. Peas, border leaf can be thrown away.
  8. Now it remains to distribute the jelly together with meat parts and vegetables in forms or small sudine. Finally, send to the fridge for frozen.

Pork legs and knuckles

It is best to leave it there from the evening to the morning. After that, it is possible to remove the bold from above with any cutting device.

Kindle of pork legs and chicken - recipe

For cooking cold snacks need the following products:

  • From meat - one and a half kilograms of chicken (you can take a whole carcass, and you can ham, or other parts) and sheltered pork legs;
  • One carrot and bulb;
  • From spices - several laurel leaves, several peas of black and fragrant pepper for fragrance;
  • Several large garlic teeth;
  • Water (a little more than two liters).

How to cook jelly with chicken:

  1. Meat parts, like the past recipe, are rinsed well and left in water for several hours. Then again rinsed with water several times.
  2. Now the meat pieces lay out in a suitable vessel for cooking, pour water and put on a normal fire. When it starts to throw, change the water in the saucepan and put on the stove again, but already slow down the fire to the minimum. If there is a foam during boiling meat, then it must be removed.
  3. About four hours after cooking, throw vegetables into the broth and prepared spices along with salt and wait at least at least an hour. Then check the broth: jump out the tablespoon and send it for some time in the refrigerator. If after 10-15 minutes the liquid will resemble jelly, then the tile can be turned off.
  4. Next, the meat parts are removed, the peas and the bay leaf is thrown away, and the liquid is filtered. Onions with carrots are cut, meat parts are separated by stripes.
  5. Finally, the jelly is distributed in forms or a suitable vesion. And goes into the refrigerator.

Pork legs and chicken

You can safely leave the dish for the night time so that it can normally frost.

Khildren Recipe for pork legs and beef

For cooking, the following products are needed:

  • One kilogram of the legs of a pig and beef meat (legs can be slightly less);
  • Water about two liters or a little more;
  • One carrot and bulb;
  • From spices - a pair of laurel leaves, several peas of black and fragrant pepper for fragrance;
  • Several large garlic teeth.

How to cook such a jelly:

  1. Prepare meat parts: rinse, pour water and leave for several hours. Rinse a few times again and make sure that there is no blood. On pork meat, there is sometimes bristles and various contaminants, so it is necessary to remove all this with a knife or a rigid sponge.
  2. Prepared meat to put in the Council, to ravibly. If necessary, the legs of the pig can be destroyed inad.
  3. Pour the right amount of water and turn on the tile to normal power. When it starts to boil, change the water in the saucepan and put on the stove again, but already slow down the power to the minimum. If there is a foam during boiling meat, then it must be removed.
  4. When there are four hours after cooking, thump the whole vegetables and prepared spices with salt. Wait until complete readiness (hour or one and a half). Then check the broth: jump out the tablespoon and send it for some time in the refrigerator. If after 10-15 minutes the liquid will resemble jelly, then turn off the tile.
  5. Now the meat pieces are pulled out and divided into stripes so that there are no bones. Polka dots with a laurel sheet throw away, fluid itself skip through the gauze. Onions with carrots are cut by circles.
  6. Finally, the jelly is distributed in forms and sent to the refrigerator.

The dish can be left overnight so that it can normally frost.

Pork legs and beef

Heat of pork legs with gelatin

Prepare the following products:

  • From meat - pork ham, 3-4 pork legs;
  • One carrot and bulb;
  • From spices - bay leaf, several black and fragrant pepper peas for fragrance;
  • 20 gram packing gelatin;
  • Several large garlic teeth.

Cooking process:

  1. Wash legs, soak and rinse several times again. Remove dirt from them, bristle.
  2. Meat (so far only legs) to catch in a suitable vessel for cooking, pour enough water.
  3. Put on the stove and wait until the liquid boils. When it boils, the water in the appearance change and put on the stove again. Power to reduce, cover with a lid. Leave four hours.
  4. Next, you need to kill a small amount of broth liquid, cool and mix it with gelatin. Stir to dissolve as it should.
  5. In the same time, throw pork meat to the foot to the legs (it is pre-slip several times). Meat should not be frozen.
  6. Also throw onions and carrots. Cook for some time (but at least one hour).
  7. Shortly before readiness for the same products to send the prepared spices and salt.
  8. When you need the amount of time passes, from the broth you can pull out meat pieces together with vegetables. Cut vegetables, throw off the spices. Meat split strips. Skip the broth through the gauze.
  9. Then to send all products into the broth liquid already in the sliced ​​and crushed form, including meat. There is also a mass with gelatin.
  10. Now the jelly can be distributed according to the forms and remove in the refrigerator until it is frozen.

Heat of pork legs with gelatin

Kindle of pork legs and ears

For cooking cold snacks need the following products:

  • From pork pieces: shelted legs and two ear;
  • Three chicken legs;
  • Two large garlic cloves;
  • One bully and carrots;
  • Several laurel leaves;
  • Several peas of black and fragrant pepper.

Studdy is preparing as follows:

  1. Rinse meat pieces, soak a few hours, rinse again. Send into a saucepan, pour water and put on the slab before boiling. Then the water change on and cook in low power.
  2. Four hours to pork pieces add lower legs (to pre-slip them under cold water). Also add vegetables entirely.
  3. Even after half an hour, throw spices with salt. Do not forget that the cooking process must pass in the covered ass, so that the water does not evaporate.
  4. After time (from the very beginning, the broth should be cooked at least five hours) Tile turn off. Meat pull out and split strips. Cut vegetables. Spices throw away, except for garlic.
  5. Bouillon fluid to skip through the gauze and again all ingredients to connect. Distribute jelly forms and send to frodder frost.

Kindle of pork legs and ears

Kindle of pork legs recipe in a slow cooker

For cooking, the following products are needed:

  • From meat - two pork legs and porcide rod;
  • One major bulb and large carrots;
  • Several garlic teeth;
  • From spices - pepper peas, a pair of laurel leaves and salt to taste.

Kindle of pork legs in a slow cooker

Multicooker cooking process:

  1. Pork meat as it should be washed and soaked at least three hours. Then washed again. To lay meat pieces in multicooch trains, top - onion and carrots. Add all specified spices, garlic cloves in purified form. Also do not forget about salt.
  2. To fill with water. In a slow cooker, liquid will evaporate anyway, so it can be poured a little more.
  3. Close the multicooker lid and turn on the "weak fire" mode or "quenching". Put time - five hours.
  4. When the device is alessment of readiness, the broth liquid can be additionally checked on salt and, if in order, pull meat with vegetables. Sleep the liquid itself through the gauze.
  5. Now vegetables are cut, the meat is divided into strips.
  6. Decay meat pieces and sliced ​​vegetables in a form where the dish will froze. Pour the leaky bully liquid and remove into the refrigerator.

Kindle of pork legs and turkey

Required products:

  • From meat: one kilogram of legs of pork and tibia by turkey;
  • Two carrots and onions;
  • From spices: several laurel leaves, several peas pepper, salt;
  • Several cloves of garlic.

The process of cooking such a jelly:

  1. Pork pieces are washed and left in water for several hours. Do not forget to clean if necessary. Feet, if necessary, to cut in pressure and place in the Council. Pour water, put on fire and wait for boiling. Then swollen water, fire fire to minimal. Cooking pork parts for another three and a half.
  2. After this time, the exposure to the pig parts send the turbid shins (to rinse them before) and leave to boil another hour.
  3. Finally, you need to throw vegetables entirely, spices and salt. Board products for another hour.
  4. After that time, the slab can be turned off. Now be sure to skip the bouillon liquid through the gauze.
  5. Cut vegetables as more convenient, meat split strips.
  6. Meat with vegetables lay out in the dishes or shape where the dish will froze. Then pour the broth liquid and remove into the refrigerator.

Kindle of pork legs and turkey

Pork and beef leg recipe

Required products for cooking cold dishes:

  • From meat: two pork and beef legs;
  • Two bulbs and carrots;
  • From spices: several laurel leaves, several peas pepper, salt;
  • Several cloves of garlic.

Studdy is preparing as follows:

  1. Meat pieces are washed and left in water for several hours. Do not forget to then clean and remove it unnecessary.
  2. Feet, if necessary, to cut in pressure and place in the Council. Pour water, put on fire and wait for boiling. Then swollen water, fire fire to minimal. Cook meat parts for another four hours.
  3. How to take the specified amount of time, add spices, salt and whole vegetables to the broth liquid with meat. Boil at least an hour, you can just longer.
  4. Then turn off the tile. Meat pull out and split strips. Cut vegetables as more convenient: mugs or semicircle. Spices throw away, except for garlic.
  5. Bouillon fluid to skip through the gauze and again all ingredients to connect. Distribute jelly forms and send to frodder frost.

Kindle of pork and beef legs

The keeper of pork legs in the pressure cooker - recipe

A welded and cooled dish can not be prepared not only in a slow cooker and on the stove. For this, the pressure cooker is well suited. Moreover, in it the cooking process will pass faster.

Prepare the following study products:

  • Kilogram or a little more pork legs;
  • One carrot and bulb;
  • Several garlic teeth;
  • From spices - pepper peas, a pair of laurel leaves and salt to taste.
  • In the process of cooking, you can also add pepper in the hammer form (black or fragrant).

How to cook a jelly in the pressure cooker:

  1. Before starting cooking, meat pieces of the pig are necessarily washed and poured with water for several hours, as in previous recipes. Also, they need to rack the sharp object to remove pollution and bristles. When the meat stands in water (at least three hours), it needs to rinse several times. In the event that the legs are large, then it is better to cut them into two parts.
  2. Meat parts tumble at the bottom of the pressure cooker. Clear carrots and send there (you can rightly in general). The same with a bow. Also add specified spices, salt and garlic teeth. Pour all the water so that meat and vegetables are covered with it. Also, do not overdo it with water, otherwise the broth will not freeze later.
  3. Put the pressure cooker on the stove, turn on the slab not a small power and wait for one and a half or two hours (this is maximum).
  4. After that, meat parts can be removed, cooling and divided into strips. Cut vegetables as more convenient. Spices (except garlic teeth) can be thrown away. Broth skip through gauze.
  5. Now prepare dishes (preferably a special shape of glass), put meat there with vegetables and pour it all the broth.
  6. Finally, the jelly is sent to the refrigerator.

Pork legs jelly in pressure cooker

You can safely leave at night for the night so that it is frozen.

How to cook the most delicious and transparent chill at home video

Traditional dishes are never bored and their cooking is a whole ritual for each home chef. How to cook the kelid transparent knows not all professionals, sometimes all efforts can go to the pump, if you choose not those products or distract from cooking.

Our guide will help you prepare an excellent dish or quickly reanimate it.

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How much time you need to cook the keet from the legs of the pig

Such a jelly preferably boil at least five hours. At the same time, the tile must be put on a lower power so that water has score as little as possible.

Usually five or six hours, the cold snack is already considered almost ready, it will only remain distributed in forms and cool.

To ensure the readiness of the broth fluid, you need to check it after the specified time, is so ready for pouring.

To do this, a small amount of fluid needs to be killed by any cutlery (spoon, for example) and put for several minutes in the refrigerator.

After a certain amount of time to get a cutlery with a broth and check whether it became like a jelly.

Secrets of preparation of transparent chill

The transparency of the finished dishes is influenced by several factors:

  • Wasamed meat parts before cooking in water, and for what time;
  • Whether the water merged after boiling;
  • Lie foam in the process of cooking.

Therefore, you first need to leave meat parts for several hours in clean water. This step will help get rid of unnecessary blood.

After the soaking step, meat parts are recommended (especially if it is the legs) how to rinse.

If there are any fibers or unnecessary bristles on them, it is worth using a knife or a rigid sponge (iron) and remove these parts.

When the first time, water with meat will go on the stove. It is necessary to wait for the boiling of the liquid, and change the water to the new one.

Also in the process of cooking, you need to try to remove the appearing foam, especially at the first time when the broth has not had time to boil.

Secrets of cooking delicious chill video

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What products you need for cooking cold

  • 1 pork knuckle from the back leg or 2 from the front
  • 2 Pork legs
  • 500 g low-fat pork - ham or blade
  • 1 Lukovitsa
  • 1 carrot
  • 8-10 black pepper peas
  • 3-4 cloves garlic
  • 2-3 laurel sheets
  • salt

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Classic Pork Suden - Step-by-Step Recipe

This feed meat snack will greatly decorate any table, including the festive. At the fact, to prepare a keeper, or as they call it - a jelly, easy and simple, repeating this recipe for steps and photographs. Try cooking and you will like it!

First of all, it is necessary to choose those parts of the carcass, with the cooking of which jelly is formed - these are pork legs, tails, the knob, head.

What cooks:

  • Pork legs-2-3 pcs.
  • 1/4 part of pork head.
  • Pork language-1 pc.
  • Onions-1-2 pcs.
  • Carrot-1-2 pcs.
  • garlic-3-5 teeth
  • Black Pepper - Polka Dot
  • Bay leaf
  • salt

Cooking process:

My meat is good, clean or even ride a knife, fill with water for 2 to 3 hours and then drain it.

We put the purified carrots and onions, pour clean water, send onto the slab and bring to a boil.

When water boats, we definitely remove the whole foam, we reduce the fire to a minimum and leave to boil on very weak fire.

After 2 hours, we add salt and spices to broth and continue to cook for another 2 hours. Jelly boils a total of 4 hours.

Get onions and carrots from broth,

And in a separate meat bowl.

The broth is filtering through a sieve to get rid of small bones and remaining spices.

We transfix broth again into a saucepan, trying to salt and if necessary - we sat down.

The cooled meat separated from the bones very carefully, as sometimes very small bones come across and cut into small pieces.

And the leaky broth add spices for chilts,

And crushed garlic

We turn on the stove, bring to a boil, add meat to broth, and, as soon as it boils, turn off the fire.

And now hot spill the chill in deep plates, putting some of them on the bottom of some of them boiled carrots.

It remains only to wait when cool down, then put in the refrigerator so that it is well frozen.

It will take about 6 hours.

Fat that gathered at the top I usually just consider a spatula.

Now cover the plate with a slightly large diameter,

turn over

And we remove the plate in which the colder froze.

Dish is ready!

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Decorate our delicious transparent chore

How best to decorate a transparent chill? The colder was welded, now it must be decorate (although we know that it will be quickly eaten without decoration). But after all, the new year, I want a festive table decorated.

Transparent chores can be decorated with boiled eggs: you just need to cut into circles and put it on a dish. You can cut out of chamomile eggs (it is quite simple): on boiled eggs from one end to make cuts to get petals. Now we need to push the egg slightly - and the chamomile will take off, in the middle of the flower we put a little grated yolk.

From boiled carrots, you can cut small circles and put out a beautiful mosaic of them, you can cut the stars, the Christmas tree - and anything anything.

Fantasize, decorate your festive delicious dish with all sorts of ornaments.

So that your decors are well glued to the bottom of the dish, do this: pour a little broth from your cold in the saucer. Savild your decorations in a saucer and lay out on the bottom of the form. Then the form must be cooled, putting it for a while in the refrigerator.

Then we pull out the shape of the refrigerator, lay meat into it and fill with broth. Now, again, we put the shape with a chill in the refrigerator for a long time, until it freezes (usually the colder freezes from 4 to 6 hours in the refrigerator), it will be better if you put it on the middle shelf.

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History of the appearance of chille

The word "cold" came from Siberia, and before it was called the jelly. At the beginning of the 19th century, the word "chore" became more familiar for all Russia. The great-grandfather of our Soviet Cold was ordinary meat broth: when he cooled in the cold, he became a jelly mass.

A long time ago, the choke appeared at nomadic nations, many millennia ago. Nomadic peoples mostly hunters cooked such a jelly from meat and bones caught by animals and game and saw that the remains of food were frozen in the cold and it was convenient to take such food for hunting. Hunters with such a simple meal restored their strength in multi-kilometer campaigns in search of mining.

And in severe frosts heated at the fire, this frozen broth and ate like a saturated warming dish or cut into pieces and having eaten them. It was very convenient, we wore such a meal in Berchinsky Torbah. So we will assume that it was originally this dish of the invention of Russian hunters.

Now the colder is often called "cold", and in the western regions of Russia and in the Urals they call the "jelly", so it is still not clear how the jelly from the chill is different. Maybe the difference between the name from meat, the jelly is usually boiled from beef meat (heads, tails, naked), and the kelid is boiled from pork meat (legs, pork ears). The French have improved our Russian choke, they refrain it with boiled eggs, different vegetables and it turned out straight royal dish.

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Step-by-step preparation of transparent chill, recipe with photo:

1. Wash the rooster, clean from the film and dutches. Cut pieces. If you wish, remove the skin so that the choke is not strong and calorie. Hoof wear well under running water.

2. Carrot and garlic Clean and wash. Carrots cut into large pieces. From the onion bows, remove the top husks, leaving the bottom layer and wash.

3. In the pan to put pieces of meat with hoof.

4. Fill the meat with water and put on the stove.

5. Create the contents of the pan on the high heat.

6. Bring to a boil, remove the foam shovel and boil 10 minutes.

7. Drain the water and wash the meat under running clean water. Drain of the first broth is needed to get a transparent chill.

8. In a clean pan, fold all the meat with hoofs, carrots, garlic and bulb.

9. Fill products with clean water so that it is higher than the level of 2 fingers.

10. Bring to a boil, reduce the temperature, remove the foam and boil under the closed lid for 5 hours. After spending, pepper, put the bay leaf, pepper peas and carnation. Continue tomorrow 1-2 hours. If in the process of cooking the second broth on the surface there will be noise (gray foam), then you always remove it.

11. Remove all products from the broth and put in a colander.

12. Separate meat from the bone, brush it on the fibers or cut. Spread it on trobs in which you will cook the chore. Optionally, you can decorate the keet of boiled carrots, figurily cutting it out.

13. Through a shallow sieve or gauze, fill the meat with broth and send the cold to the fridge to frozen. In 5-6 hours it will be ready to use. From the surface of the finished transparent chill, do not immediately remove all the fats, it protects it from the "temptation".

See also a video recipe, how to cook a transparent chill.

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How to cook chores in a slow cooker - video recipe

Looking at this video you will learn - how to cook a very gentle and awesomely delicious keet from pork steering wheel in a slow cooker, and so that it is without a layer of fat !!!

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Output

Now you know how to make a tasty colder right at home correctly on the festive New Year's table. I generally can not imagine the New Year's feast without a tasty and satisfying dishes as a transparent chore. It is a decoration of the festive table, and if you have a small company, then the keet can be submitted, pre-spill it and decorate in small molds.

Now the molds appeared on sale for every taste - experiment with loved ones. You need to think about how beautifully decorate and serve a dish on the New Year's feast (prepare everything for this).

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How beautiful to feed the cold for a festive table

Several photos will be able to tell you the ideas of design, and then turn on your fantasy and create your own culinary masterpieces!

You can decorate the chiller with carrots, lemon, boiled eggs, green onion with a thin sliced ​​cucumber.

Well, how do you know the ideas of chilts? I really hope that you liked at least something :)

And today everything. See you!

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Heat of pork legs with gelatin

Prepare the following products:

  • From meat - pork ham, 3-4 pork legs;
  • One carrot and bulb;
  • From spices - bay leaf, several black and fragrant pepper peas for fragrance;
  • 20 gram packing gelatin;
  • Several large garlic teeth.

Cooking process:

  1. Wash legs, soak and rinse several times again. Remove dirt from them, bristle.
  2. Meat (so far only legs) to catch in a suitable vessel for cooking, pour enough water.
  3. Put on the stove and wait until the liquid boils. When it boils, the water in the appearance change and put on the stove again. Power to reduce, cover with a lid. Leave four hours.
  4. Next, you need to kill a small amount of broth liquid, cool and mix it with gelatin. Stir to dissolve as it should.
  5. In the same time, throw pork meat to the foot to the legs (it is pre-slip several times). Meat should not be frozen.
  6. Also throw onions and carrots. Cook for some time (but at least one hour).
  7. Shortly before readiness for the same products to send the prepared spices and salt.
  8. When you need the amount of time passes, from the broth you can pull out meat pieces together with vegetables. Cut vegetables, throw off the spices. Meat split strips. Skip the broth through the gauze.
  9. Then to send all products into the broth liquid already in the sliced ​​and crushed form, including meat. There is also a mass with gelatin.
  10. Now the jelly can be distributed according to the forms and remove in the refrigerator until it is frozen.

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Kindle of pork legs and ears

For cooking cold snacks need the following products:

  • From pork pieces: shelted legs and two ear;
  • Three chicken legs;
  • Two large garlic cloves;
  • One bully and carrots;
  • Several laurel leaves;
  • Several peas of black and fragrant pepper.

Studdy is preparing as follows:

  1. Rinse meat pieces, soak a few hours, rinse again. Send into a saucepan, pour water and put on the slab before boiling. Then the water change on and cook in low power.
  2. Four hours to pork pieces add lower legs (to pre-slip them under cold water). Also add vegetables entirely.
  3. Even after half an hour, throw spices with salt. Do not forget that the cooking process must pass in the covered ass, so that the water does not evaporate.
  4. After time (from the very beginning, the broth should be cooked at least five hours) Tile turn off. Meat pull out and split strips. Cut vegetables. Spices throw away, except for garlic.
  5. Bouillon fluid to skip through the gauze and again all ingredients to connect. Distribute jelly forms and send to frodder frost.

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Kindle of pork legs and turkey

Required products:

  • From meat: one kilogram of legs of pork and tibia by turkey;
  • Two carrots and onions;
  • From spices: several laurel leaves, several peas pepper, salt;
  • Several cloves of garlic.

The process of cooking such a jelly:

  1. Pork pieces are washed and left in water for several hours. Do not forget to clean if necessary. Feet, if necessary, to cut in pressure and place in the Council. Pour water, put on fire and wait for boiling. Then swollen water, fire fire to minimal. Cooking pork parts for another three and a half.
  2. After this time, the exposure to the pig parts send the turbid shins (to rinse them before) and leave to boil another hour.
  3. Finally, you need to throw vegetables entirely, spices and salt. Board products for another hour.
  4. After that time, the slab can be turned off. Now be sure to skip the bouillon liquid through the gauze.
  5. Cut vegetables as more convenient, meat split strips.
  6. Meat with vegetables lay out in the dishes or shape where the dish will froze. Then pour the broth liquid and remove into the refrigerator.

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