Jelly

Jelly

Category: Slow cooker

Ingredients:

A hen
Pork Buldyzhka
Beef roll
Pork leg
Beef tail
Water
Bulb onions
Black pepper
Bay leaf

Cooking method

• Oh, girls, I haven't looked here for so long! I meant exactly slow cooker from Kenwood, not a multicooker. And she was already cooking jellied meat in it. Her saucepan is 6.5 liters. The broth turned out to be excellent, transparent. The only difference is that the meat is not as boiled, soft as with conventional cooking. I will say that I will still cook in it, I liked it. The meat, as usual, was soaked in cold water, changed it a couple of times. I put chicken, pork or beef bulldyzhka in jellied meat, carefully peeled pork leg (required), you can put a beef tail, but in general, my grandmother said that there must be a piece of beef in the jelly, it is very good from it, as well as from the pork leg freezes and no gelatin is needed! The main thing is that there is not very much water, somewhere so that it is 2-3 fingers higher than the meat. When it boils, carefully collect the foam and reduce the heat so that it barely boils, as if languishing, while the lid should be slightly open so that the liquid boils down. In the middle of cooking, I cut several onions into cubes and send them to the pan, peppercorns, lavrushka. Before the end of cooking, I gradually collect the fat from the surface of the broth into a jar (it is then delicious to fry potatoes on it), and when I turn off the heat, I take out the meat and bones into a bowl, and squeeze a few cloves of garlic into the broth and cover with a lid, it will turn white there, that's it, now strain it and it is ready, "disassemble" meat, separate bones. Divide the meat, divided into fibers or small pieces into small bowls, and pour over the broth. When cool, cover and refrigerate.


• When I cooked in a slow cooker, I prepared everything until the evening, filled it with water and brought it to a boil in it, collected the foam, set the Low mode and left it overnight, in the morning it was already ready, collected the fat, added garlic, and then everything, like usually.

The total cooking time is approximately

night.

I made jellied meat in my 4.5 liter Kenwood 2 times. The first - purely pork turned out to be normal and froze well, but this time I decided to make a more dietary one out of a rooster and it turned out to be a complete LAZHA. He practically did not freeze. I also added beef tail to the rooster and cooked them for 8 hours on High and 4 hours on Low, that is, a total of 12 hours.
In general, whether Petya was very young and did not get "gelatinousness" or maybe it was necessary to cook on High all the time?

Cooking jellied meat / Kesha 707th
3 chicken legs
half smack leg
2 onions
1 carrot
1 1/2 coarse salt
I washed everything
I brought it to a boil on gas, put the meat in a saucepan, then filtered the broth through a sieve.
Added two onions (whole and in a clean shell, for color)
Peeled one large carrot, cut it in two, and put it in a saucepan.
I put it on Lowe for 10 hours.
When it's ready - I will unsubscribe.
If interested, I can take a photo of the finished result. (this is if everything works out)
I was advised that there should be three types of meat
What is required
bird, piglet and ladybug
True, they said that tails can be alone
Just take them, then these tails, and are they tasty?

Just take them, then these tails, and are they tasty?

on the market Normal meat

on the market Normal meat

Thank you
And which ponytails are better to take? Is it really enough ponytails? in the same place, like meat, just a little

[Celfh]

Celfh- Tatyana, instead of tails, I now add turkey tails, they have meat drains, and the jellied meat turns out to be so tasty that you eat it, eat it and it's impossible to stop If you need to, I can write how I cook it

Thank you
And which ponytails are better to take? Is it really enough ponytails? in the same place, like meat, just a little

I didn’t do it out of tails alone, you’ll get tired of disassembling jellied meat, but you can add

If you need to, I can write how I cook it

Ira, I need everything.

Then here:
2 pork legs
2 legs (1 is possible depending on size)
1 beef bone with meat (on the package it is written - "for jellied meat!) I buy in a supermarket or at the market
2 tail - they are decent in size, if small - you can 3.
I clean everything, wash it, fill it with water and bring it to a boil, then pour the whole thing into the sink, my pan, wash the meat well, put it in a saucepan, fill it with water and put it on the fire, bring it to a boil, remove the foam (but it’s quite there no, maybe a teaspoon at most), reduce the heat to a minimum, put carrots, onions, laurel. leaf, black peppercorns and allspice, salt and leave it overnight, the water in the pan occasionally manifests itself in the form of single rolls. In the morning I butcher the meat, it comes off the bones very well, everything is so stewed. In a deep bowl I cut it with a knife (I don’t like the meat to be porridge), add garlic finely chopped with handles to the meat, mix everything well and put it in containers. I taste the broth, add salt so that it is slightly salty and pour it to the meat (I do not filter the broth). And now the main thing is that 20-30 minutes have passed, the fatty film is very clearly visible on the jelly - I take a fork, pry on this film and remove it, and I do this periodically until there is this film on the surface (this is all pretty quick and not dreary) - jellied meat transparent as a tear - I put it in the hol-nick. And then for dinner under a pile of hall. vodka, yes with horseradish or mustard or vigorous adjichka, yes with your own rye bread
I forgot to add - I pour a lot of broth in a container, we really love to have a lot of frozen broth, and not one frozen meat with a stake

Then here:

AAAAAAAAAAAA, what a delicious jelly !!!! Winter is coming, I will cook jellied meat and I will definitely use your advice! In principle, I do the same, but remove the fat immediately, before using it. True, this does not always work out exactly. and yet, we also love a lot of broth, but it doesn't always work out. The habit of pouring water so that it only covers the meat. I will try to pour more on your advice

Tanya, do it - you won't regret it I still, if of course I have it, I put chicken legs, about 500g, wash them well, then after cooking the jelly I take them out and give them to the dogs, for them it's just a feast for the belly, and my hubby has them loves to gnaw

And I have long ceased to bother with fat while cooking jellied meat. I remove (rake) the fat from the frozen jellied meat in a tray with a simple fork. All fat is removed quickly and accurately.

And I have long ceased to bother with fat while cooking jellied meat. I remove (rake) the fat from the frozen jellied meat in a tray with a simple fork. All fat is removed quickly and accurately.

+100, all my life I do the same with fat in jellied meat! I took over from my mother ...

It is better to store the jellied meat in and under the fat, it does not get aired

It is better to store the jellied meat in and under the fat, it does not get aired

I also wanted to write about this, and then I decided that they would think that I am.

And my hubby eats right with fat, and on top of mustard in his finger. Such is the diet

Mine also sometimes asks not to remove fat.

Oh, girls, they provoked me with their jellies.Perhaps, I won't wait for the winter either, maybe I'll cook it for the weekend
I really like jellied meat with whole boiled potatoes. I boil potatoes, be sure to add bay leaves. A couple of boiled, potatoes without anything, jellied meat ... mmmm ... And I also love it when I come across pork skins in the jellied meat ... Well, that's it, it's mine, right now I'll choke on my saliva.

Oh, girls, they provoked me with their jellies.Perhaps, I won't wait for the winter either, maybe I'll cook it for the weekend
I really like jellied meat with whole boiled potatoes. I boil potatoes, be sure to add bay leaves. A couple of boiled potatoes without anything, jellied meat ... mmmm ... And I also love it when I come across pork skins in jellied meat ... Well, that's it, it's mine, right now I'll choke on saliva.

And you can specify - the skins from which pig places taste so good? Ears, legs?

[hrushka,]

hrushka, and ears and legs! Just soak on gas, soak in cold water for 8 hours, then carefully scrape off the top layer and cook.

Luysia, thanks! I respect my ears very much, But it was dumb to put in the jelly of the mind: pardon: Now I will have jellied meat with ears

Oh ... I have this one in the fridge !!! With ears, cartilage, skins ... mmmmm .... delicious .... especially when cold jellied meat with steaming potatoes

And you can specify - the skins from which pig places taste so good? Ears, legs?

I usually have from my legs In short, remove the skin from nowhere, you need to eat it!

especially when cold jellied meat with steaming potatoes

Manyash, do you also like with potatoes?

Manyash, do you also like with potatoes?

Girls, I'm not here with you! Jellied meat is a cold appetizer, what is a hot potato?

Only mustard, horseradish, black bread, pickle can be used _{(and drip a little into a glass)}.

[celfh]

No, potatoes are a must, and, most importantly, that it would be scalding!

celfh oh I'll get to you ...

Girls help !!! The jelly is not frozen, what should I do? : girl_cray: If you add gelatin, how much? Broth 4 liters. Cooked from beef buldyzhka, 2 pork legs and 2 turkey drumsticks.

[metel_007]

metel_007 In the correct proportions: 20 grams of gelatin per 1 liter of water is trembling. 40-60 grams of gelatin per liter. water - jelly can be cut with a knife. The main thing is not to boil! Pour in warm broth 1: 8, swell, add more broth and heat until the gelatin is completely dissolved. Then mix with the bulk of the broth.
How long did it freeze with you? Shaking?

[metel_007]

Girls, but still, what is better to put chicken limbs or turkey limbs ??
I once cooked 2 pork legs, beef and 2 turkey wings in a slow cooker and the jellied meat did not freeze ...
but it turned out so delicious that the guests just scooped it out with spoons
so I think: it is tastier with a turkey, but not frozen .. so metel_007 writes about turkey drumsticks ...

I have never cooked with turkeys, but once I cooked with pig tails, weigh them, they are so funny 🔗... It seems to me that there is less gelling fat in bird bones, such that it would be

It seems to me that there is less gelling fat in bird bones, such that it would be

Yes, not enough for the pan!

But, it is better to add shanks, wings, chicken thighs, and especially soup chicken! Chicken meat gives tenderness to the jellied meat, the taste is pleasant!

[metel_007]

metel_007 In the correct proportions: 20 grams of gelatin per 1 liter of water is trembling. 40-60 grams of gelatin per liter. water - jelly can be cut with a knife. The main thing is not to boil! Pour in warm broth 1: 8, swell, add more broth and heat until the gelatin is completely dissolved. Then mix with the bulk of the broth.
How long did it freeze with you? Shaking?

Masha, cooked in the evening and brought it to the glazed balcony with an open window (+2 outside) until morning. In the morning I looked shocked, the consistency of the ear is frozen. I took it out to the kitchen, took off the fat frozen on top, took out the meat, and while I was taking it apart, the broth became liquid. So I left it in this state. It turns out I need 200 grams of gelatin? Isn't it a lot. Something's scary to me. The first time I ran into this, I used to always lay down a beef noose, but this time I listened to my aunt in the market and didn't take it ...

Yes, not enough for the pan!

But, it is better to add shanks, wings, chicken thighs, and especially soup chicken! Chicken meat gives tenderness to the jellied meat, the taste is pleasant!

Yes, I always put chicken soup. I decided to experiment and took turkey drumsticks and nothing happened. It is her own fault, she had to make a proven recipe. Well, now we need to somehow save the situation, tomorrow my husband's DR.

metel_007, drain the liquid from the jellied meat, dissolve, measure its amount, and add gelatin at the rate as written on the package. Then add meat to a solution of broth with gelatin, stir well and pour into containers, set to freeze and be sure to refrigerate!

It should work!

metel_007, drain the liquid from the jellied meat, dissolve, measure its amount, and add gelatin at the rate as written on the package. Then add meat to a solution of broth with gelatin, stir well and pour into containers, set to freeze and be sure to refrigerate!

It should work!

Thanks, I will try

Girls, I insert my 5 cents. I almost never use gelatin. When the multicooker appeared, I began to cook only in it, but now I am switching to a new pot, in connection with the acquisition of one (for 6.5 liters)
So that's it. I always stick to something like the following. I prefer a turkey, or rather a turkey (boy). When I buy chicken giblets for the first, I put the legs in a separate bag in the freezer. Thus, pieces 4-6 are gradually collected for jellied meat.
And almost always I put a beef "castle" in it, that is, Korovkin's knee. This is to guarantee solidification, for sure (not, of course, it will not freeze from one knee, but as an addition). There is a lot of connective tissue in this calyx, and there is no fat, which is what we need (and then also pick a marrow bone, yum).

In general, I put something like this:
4-6 chicken legs,
medium beef "lock" - 1 piece,
2 ind. wing with underwing (there is enough meat there), this time there was one wing
1 ind. leg (it is desirable to crush her stump),
Well, already at will, who loves jellied meat more smarter, then either a piece of pulp 400 grams or ind. thigh. Those who like more slurry need not put it in.
I cook for 6 hours not from the moment of boiling, but from the very beginning.
An hour before the end I put onion and salt and lavrushka.
After solidification, I remove the fat from above, it is very easy to remove it from the jelly with a spoon until it is clean.

I did not measure the liquid in the jellied meat, somewhere about 2.5 liters is obtained (if you count together with the meat, it turned out 2 fingers from the edges in a 4.5 liter multi saucepan)
This is quite enough for a complete parsing, for 4 pots with meat, pots of grams for ... well, I don’t know, in short size 20 * 12 * 4 cm
I say right away that my turkeys are solid, at least 15-16 kg. So the "spare parts" are appropriate.

Hello everybody! Even though it's summer now, I wanted some jellied meat. I bought one pork shank with a hoof and a piece of stringy beef. All together approximately 1.5 kg. Myasko soaked everything, but not for long about an hour. I put level 3 in the Kukushka program "Dolgovarka" for 6 hours. I poured water 2 cm before reaching the top of the bowl, added 1 carrot, 1 onion in a peel, peppercorns and 2 teaspoons of salt. And she went to bed. In the morning, run to the kitchen early. The result exceeded all my expectations. The meat was cooked perfectly, and the broth was just amber !!! There is practically no scale. I sorted the meat, strained the broth, added garlic and cups. It turned out to be 2 microwave cups, but not small. It tastes like a fairy tale. I put it in the refrigerator and ran off to work. The guys are all at home today, so you understand the risk that there may be nothing to take a picture in the evening. I also want to cook some beef with vegetables in Dolgovarok, if anyone has experience please write about it. Thanks to all!!!