Kholodets is a traditional dish that happens on every festive table. It is prepared from any meat: chicken, beef, pork; moreover, jellied meat can be made both from meat of one variety, and from a mixture of varieties.

Cooking is a whole ritual. Housewives stock up on patience, because it will take a long time to cook the broth. Traditionally, jelly is made from pork feet and ears so that the broth hardens itself, but gelatin can be added to it. This will speed up the curing process and ensure that the dish succeeds.

Ingredients

Recipe for jelly with gelatin

Wash the pork legs thoroughly, put in a saucepan, cover with cold water, put on fire and bring to a boil. Then reduce heat and cook for 4 hours. Wash the beef thoroughly under running cold water. Put in a pan with pork legs and cook for another 2 hours.

Peel carrots and onions. Together with pepper and bay leaf, add to the meat, salt and cook for another hour. Soak gelatin in 200 ml of water and leave to swell. Dissolve in a water bath. Remove meat and vegetables from broth. Throw away the onion and pork knuckles. Remove bones from beef.

Aspic can be prepared in portions in cake molds. Divide the meat into small pieces along the fibers. Mash carrots. Mince the garlic. Arrange meat, garlic and carrots on plates. Add gelatin to broth. Strain and boil the mixture. Pour the broth over the meat, mix and refrigerate for at least 12 hours to set.

Kholodets is a signature dish of many housewives that can diversify any table. There are many options for preparing jellied meat, each recipe has its own "zest". In the general case, jelly comes with and without gelatin.

Ingredients

To prepare jelly with gelatin you will need:

1. Beef shank - 3-4 kg;
2. Carrots - 3 pcs;
3. Onions - 3 pcs;
4. Gelatin - 6 packs;
5. Bay leaf;
6. Salt;
7. Pepper black peas.

Cooking

Thoroughly wash the shin, cut and lower into boiling water. When the water with the meat boils, reduce the heat and continue to cook. It is necessary to constantly monitor the cooking process. while removing the foam from the broth. As soon as the foam begins to appear in an insignificant amount, remove the container from the heat, transfer the drumstick to another pan, drain the broth.

Cut the carrots and onions into cubes, add to the meat, add water and put on fire again. Simmer for 2 hours until the meat and vegetables are cooked through. In the middle of the process, salt, add spices. Turn off the stove, remove meat and vegetables from the pan, strain the broth to remove spices and small bones from it.

How to dilute gelatin for jelly

It is gelatin that helps the jelly to harden faster and take shape. Its preparation is usually not difficult if you follow the basic rules. Firstly, meat plays a significant role in the solidification of jelly - it should be chosen with bones, which also contain gelatin - natural. As for the supplement itself, before use, you must carefully read the instructions, as sometimes it may differ. It is worth noting that there are two types of gelatin - regular and instant. If a lot of time is not calculated for the curd to harden, you should use an instant one.

To dissolve the gelatin, use half of the strained broth. It needs to be chilled first. Pour gelatin into it, mixing thoroughly and heating, but not bringing the broth to a boil. In general, this procedure will take about 15 minutes.

How to add gelatin to jelly

After the gelatin is completely dissolved, mix it with the remaining broth. Cut boiled meat into small pieces. Put it and vegetables in molds, pour pre-prepared broth and put in a cool place. The setting time again depends on the type of gelatin and meat. In order to make sure that the jelly is frozen, you can simply move the form with it - if it is not liquid, but has a jelly consistency, then it's ready.

Jellied, jellied, aspic - these are all names of the same dish. Aspic is not only the main one on the festive table, it is also very useful, for example, it helps the aging body get lubrication for the joints (read more about the benefits of jelly). When fried and fatty foods are already contraindicated, chicken aspic can become your favorite meat dish.

Many housewives refuse to cook jellied meat because it is too whimsical in cooking. Strongly included gas under the pan, a lot of liquid in relation to the meat, a small amount of jelly-containing parts in the pan can be reasons why the broth will not become dense and elastic.

But today we will tell you what to do if the jelly is not frozen, and how to properly add gelatin to it.

How to know if the broth will harden in the jelly?

After turning off the gas under the pot with the brew, pour a small part of the water into the bowl, cool it and put it in the refrigerator. After 20 minutes, it will be clear whether everything worked out correctly during cooking - whether the jelly can freeze on its own or not.

If the contents in the saucer have turned into jelly and hold their shape well, then you can safely proceed to the formation of plates with food. If not, then you will need to add store-bought gelatin to the soup.

How to add gelatin to jelly?

Well, firstly, with regard to proportions: since there is already natural gelatin from pieces of a bird or animal in the jelly, it is enough to add 1 tbsp. spoon per liter of liquid. A tablespoon contains approximately 5 grams of gelatin granules.

In order for the gelatin to completely disperse in the broth for jelly, you need to do the following:

1. It is necessary to take half a liter of water from the pan into an enameled bowl with a ladle.

2. Dissolve the amount of gelatin in this bowl - see the calculation above.

3. Warm up the liquid until it almost boils and the jelly granules disappear completely.

4. Pull out the meat from the pan in which the dish was cooked.

5. Pour the hot solution from the bowl into the stock pot and mix thoroughly.

Now all the liquid has received additional gelatin and will definitely harden.

Well, now you know how to fix liquid jelly with gelatin. Therefore, do not be afraid to cook it, because. the benefits of this dish far exceed both the time spent for cooking and eliminates the troubles with an unfrozen yushka.

Viktoria Nesterenko gave advice on how to cook jellied meat.

Very often, housewives use edible gelatin to prepare jelly. Thanks to this, the dish turns out to be more beautiful and refined. However, to achieve this goal, it must be properly bred. In principle, instructions for dissolving gelatin are written on each package. But if you purchased gelatin from a new manufacturer, be sure to read the instructions before cooking and only then proceed with the action.

It should also be taken into account that gelatin is a product that does not contain harmful substances in its composition. It improves the condition of the skin, hair, nails, etc. It is used to make marshmallows, jelly, jelly, marmalade and aspic.

However, when buying gelatin for jelly, you must definitely check its expiration date. If this substance has been stored for a long time, it can spoil the taste of your culinary masterpiece.

How to breed?

Today, edible gelatin can be purchased in the form of grains, powder, or leaves. But it is best to opt for the powder for making jelly, as it dissolves much faster.

Instructions for use:

1. Dissolve the substance in a glass of water (cold).
2. Leave the mixture for 1 hour so that it swells a little.
3. After that, pour it into a small saucepan and put on a slow fire. Stir until the gelatin is completely dissolved.
4. Strain the solution through a pre-prepared gauze.
5. Stir it with the broth intended for jelly.

You can also bring the gelatin to a boil in the microwave. It will take you less time.

Important to remember

There are certain rules that must be followed in order to properly dissolve gelatin for jelly. So:

• If you are using carrots in your recipe, chop them finely. The thing is that the substance glides over coarsely chopped vegetables;
• be sure to follow the proportions: 20 grams of gelatin per 1 liter of water;
• do not boil gelatin, as it will thicken;
• if you cool the mixture made from gelatin in the freezer, it will become crystalline.

Do not forget that excessive use of gelatin can turn jellied meat into rubber, ruining its taste and smell. Therefore, try not to abuse this miracle substance. You can also check with your fingers to see if you have overdone the gelatin. To do this, take liquid into a spoon, wet your fingers in it and check if they stick, but detach with a slight effort, then everything is fine.

Beef jelly - very tasty and healthy dish. And since the recipe does not contain pork legs and other offal, such a jellied meat turns out to be low-calorie, but at the same time satisfying. Many do not know how to cook jelly so that it is transparent, today I will share with you my favorite and most simple and quick recipe cold preparation.

Aspic with gelatin

• beef (preferably beef knee bone with meat);
• a pack of gelatin;
• 1 onion;
• 1 carrot;
• garlic to taste;
• salt, pepper, bay leaf, cloves.

How to cook beef jerky at home

1. We wash the meat, put it in a large saucepan, fill it with cold water and put it on the stove.

2. When the water boils and a foam cap rises, let it boil for 2 minutes. Then drain the water, wash in cold water meat, wash the pan.

3. Pour water into a clean saucepan again, put the meat, bay leaf, cloves, half a tablespoon of salt there and put it on the stove.

4. We clean the onions and carrots. We wash and send it whole to the pan with the meat. It is onions with carrots that will give your jelly transparency.

5. Close the pan with a lid, bring to a boil, then reduce the heat and cook until cooked under a closed lid until the meat separates from the bone.

6. When the meat is cooked and breaks down into fibers, we take it out, let it cool.

7. Strain the broth from the meat into another pan. Taste it for salt, add salt if necessary.

8. Pour half a glass of strained broth, let it cool. Add gelatin to it, stirring occasionally to make it swell.

9. We put our drained strained broth back on the stove. When it boils, pour our gelatin swollen in a glass (in my bowl) into it. Until the broth boils again, we stir our broth all the time with a spoon so that the gelatin dissolves well.

10. Let the broth boil for five minutes and remove it from the stove. We leave to cool.

11. While the broth is cooling, we cut our meat into fibers, divide it into equal parts and arrange it in bowls or plates in which you will serve the jelly so that the meat covers the bottom of the dish.

12. We clean and squeeze the garlic with a garlic press, and put it in bowls. We also add fragrant black pepper.

13. When our broth has cooled down, pour it into bowls and mix the broth with meat with a spoon.

14. Put the dishes with jellied meat in the refrigerator.

15. As soon as the jelly hardens, it can be served at the table. Serve ready-made jelly with mustard, the recipe of which is in the article.

The jelly turns out transparent, very tasty. He will surely surprise your loved ones, especially since new year holidays on the way, and jelly is usually present on the tables of many families. Enjoy your meal!