Jellied meat (jelly) in a slow cooker

When I cooked in a cartoon, I poured water above all the marks, 1 cm short of the edge of the pan. And nothing escaped. And it boiled itself all night.
So whoever loves jelly more than meat, you can pour water and not be afraid.

After reading the topic, I started to cook the jellied meat. Never cooked before. But only I have a saucepan in MV for 2.7 liters for two of us it is enough for us, but will it be possible to cook jellied meat ...
Girls, advise the ingredients, there are two small pork hooves with a total weight of 500 grams. The chicken won't fit in the pot. If you put a couple of chicken legs and 200-300 gr. beef? or is it better to put chicken breasts instead of legs? I want the jellied meat to be thicker.

Put everything that fits into the pan, including onions and carrots, pour water on the top mark (I pour a little more), salt and boldly set the clock to 8. The main thing is to understand that how much water you will pour, the jelly will drain into the jelly, it will be in MV does not boil over, as you understand

And I would advise you to first put all the ingredients in a regular saucepan, pour water and bring to a boil, then drain the water (there will be a lot of foam), rinse your legs and everything else under the tap and only then in a cartoon with onions and carrots and spices - it will be transparent as tear, tested on my own experience

I would also boil everything in a saucepan, rinse it and then put it in a cartoon. That's exactly what I did, it turned out transparently!
And in terms of composition, I would have a pork leg, I would throw a piece of chicken and beef, but there it is for an amateur

, rinse your legs and everything else under the tap and only then in a cartoon with onions and carrots and spices - it will be transparent as a tear, tested on our own experience

Irish, you won't believe it, but pouring cold water and not removing the noise in the cartoon, I also get a "tearful" jelly

Mash, and then you need to put it right on a slow languor or do you bring it to a boil and then switch to another mode?

[PICTURE HERE]

Pour cold (!) Water and put immediately on Stew. It heats up slowly, boils and boils quietly, the broth is transparent, noise at the bottom, hemorrhoids - zero! Most importantly, do not forget to strain, well, it's as usual! PICTURE HERE

After reading the topic, I started to cook the jellied meat. Never cooked before. But only I have a saucepan in MV for 2.7 liters for two of us it is enough for us, but will it be possible to cook jellied meat ...
Girls, advise the ingredients, there are two small pork hooves with a total weight of 500 grams. The chicken won't fit in the pot. If you put a couple of chicken legs and 200-300 gr. beef? or is it better to put chicken breasts instead of legs? I want the jellied meat to be thicker.

If you like leaner, then put 1 pork leg, beef and chicken legs.
In any case, 1 pork leg is enough for the jelly to freeze (and leave the 2nd for the next jelly).
On the contrary, I love more jelly than meat. So I would put the pork leg and chicken breast.

Virgin, and I've been cooking jellied meat for a year now, and besides the legs of St. and chicken + a piece of beef + chicken. meat, I put turkey tail pieces 3, they are so decent in size and not at all fatty, there is so much meat in them, and the jellied meat turns out to be unusually tasty Of course, it would be better to have a homemade chicken, but in the absence of such, it's just gorgeous with tails Try it - you won't regret it Now just going to cook jellied meat for the night

[tail]

Virgin, and I've been cooking jellied meat for a year now and besides the legs of St. and chicken + a piece of beef + chicken.meat, I put turkey tail pieces 3, they are so decent in size and not at all fatty, there is so much meat in them, and the jellied meat turns out to be unusually tasty Of course, it would be better to have a homemade chicken, but in the absence of such, it is simply gorgeous with tails Try it - you will not regret it Now just going to cook jellied meat for the night

I apologize for the illiteracy, what is tail

Peace be with you bakers!
fani - - I apologize for ignorance, what are guzki

ASS

[shade]

shade Sorry, I'll know.

Hello hostesses! Take to your ranks! Once, because of "nothing to do" at work, I came across your site and "got" ... First I bought myself a bread maker, and then I begged a multicooker from my son (for March 8). They brought it today. Hurrah!!! Inspired by your advice and good luck, I swung straight at the jelly! Itself from itself in shock! Well, I'm a fine fellow! (I praise myself. Suddenly it won't work!) Tomorrow I will ask my daughter-in-law to click on my technique and what will happen (this is about jellied meat) and try to post pictures. Like this!

[Fox]

Fox, Welcome! You will succeed! We look forward to your report!

Everyone, everyone, everyone !!!
First, a huge THANK YOU for being you! Thanks to you, I now have a multicooker! (Quietly I've seen enough, I've read here with you)
Secondly, now I feel no less than Jamie Oliver! I did it right the first time. And mind you, I swung straight at the jelly!
And thirdly, I'll try to post a report. Do not judge strictly for the quality of photos. I'm still a "dark-dark loser" in this business.




In fact, this is already the last bowl with jellied meat, having time to take a picture in the morning. All my assurances that in the morning one should eat porridge, and not jellied meat, were taken as greed and a desire to eat it "in one fat face." Separate RESPECT and RESPECT from my son and daughter-in-law to all of you !!!

[Fox,]

Fox, cool jelly! Continue on!

Girls, I'm coming to you for help.
I remember my childhood and how my mother cooked jellied meat and how then the whole family sat down to cut it. And I remember there were such bones that knocked the brain out of them (?), So I think what kind of bones they were - a ridge? They are small in size, maybe 4 centimeters. I always forget to ask my mother about these bones.
And now I also put jellied meat for the night and remembered. Maybe someone in the know?

Girls, the question is, I cooked jellied meat, and it is muddy, for the first time in all the time and what to do now? M. b. did anyone come across?

Girls, the question is, I cooked jellied meat, and it is muddy, for the first time in all the time and what to do now? M. b. did anyone come across?

Try to drain the broth and lighten it with egg white.
🔗

What is it like? Strained, he is still unclear. It's the first time I've heard about squirrels.

Thank you, I'll see, in my opinion it is somehow very tricky.

Follow the link, everything is described there

Girls, the question is, I cooked jellied meat, and it is muddy, for the first time in all the time and what to do now? M. b. did anyone come across?

Boiled too much, protein is unlikely to help

Boiled too much, protein is unlikely to help

So its author will have to consume jellied meat in a muddy form

So its author will have to consume jellied meat in a muddy form

The main thing is that there is enough of it (jellied meat) And then there are usually a lot of people who want to

This is for sure, tasted, delicious, just not transparent as used to, whoever doesn't like it, let them do better.