By and large, the hostess can not be calledheld, if she can not cook jelly. Aspic - is not only a tasty dish, fit for any occasion, jelly - it is also very necessary for a normal meal, the smooth functioning of our joints.
The level of cooking skills jelly is determined primarily by the fact he is welded on or without gelatin thereof. Graduate course, skill - a jelly without gelatine. That is what we have today and prepare.
Ingredients for "Jellied pork without gelatine":
Pork knuckle - 1 pc.Pork hoof -1 pc.Onions - 2-3 pcs.Garlic cloves -3-5Salt, ground pepperPepper peasBay leaf
Recipe "Jellied pork without gelatine":
Aspic we cook on pork knuckle with hoof. Shank - the meat, claw - a coupling element, whereby jelly freezes:
Fill the meat with cold water and bring the water to aboiling. When the water boils, merge it into the sink. Meat wash under running water and then fill it with a portion of fresh water. We bring water back to a boil, then reduce the heat and cook over low heat until the meat is now ready.
Here the main thing to calculate the water correctly. Correct to first pour the desired amount of water and then put the meat in it. Not necessarily water should completely cover the meat, or else then get a very liquid jelly, which will not be able to freeze without gelatin. But very little water is not very good - aspic get pretty steep. This is probably the most difficult moment in the whole process of its preparation. But everything comes with experience.
Further, before the meat will be long and hardstew (in time it will take about two hours), the water put the onion, garlic and spices. Garlic can not cut at all, but rather to cut the onion into two halves. Close the pan with a lid, leaving a small hole for steam to escape, and cook over low heat until the meat is not easy to move away from the bone.
If there is a pressure cooker while cookingsignificantly reduced. The main use of it in accordance with the instructions. Meanwhile, when the meat is cooked, we take out it from the pan and try to disassemble into pieces. Whole pieces of meat butchered by two plugs, examining it on fiber:
All other edible parts, including skins and fat mince with a fine grid. Now all the products are mixed together in a separate deep bowl and fill them with filtered broth.
Pour jelly on a plate and leave in portions on the table until it cools, then remove in the refrigerator until completely pour aspic.