Aspic (Comfort)

[watch]

And jellied meat is simple. Prepared all the meat. I usually have either a leg (or a piece of a shank, like this time, in short, something jelly-like, containing gelatin and chicken or chicken legs and a piece of beef (just a little 200 grams - otherwise there won't be any place for liquidity) You put all the meat in the rice cooker, except chicken - this is later, if it immediately boils down in rags - the chicken does not need much. Fill with cold water, probably 4 liters for the first time will be enough. If the tests are successful, we will pour more. And with the lid open on the juice, foam will begin. You get it, switch to varm. Salt, pepper, onion with a whole head, carrots - act here as you used to. I closed the lid and forgot for 3 hours. Then I laid the chicken and another 3 hours. By technology (even in school at home economics lessons, jellied meat is cooked 6 hours). Well, add another hour, taking into account that the languor mode. And before turning off, also let it boil - do not go anywhere - watch... Then everything is as usual. The only thing is, if someone is interested in a couple of chips - the broth in the jellied meat should be a little salty - then the meat will take on its own when it cools and the taste will even out. You can taste it when pouring and add salt. And the garlic is added to the broth just before the spill on the plates (do not boil with the garlic). If there are not enough horn legs, adding a pack of gelatin for me is not critical.

[IRR]

Since the New Year is just around the corner and Christmas is just around the corner, I also want to write my comments.
In general, we are big lovers of jellied meat, so I cook a lot! Immediately I put it in the rice cooker and in the MV. I put ALL meat at once, I take it almost the same as IRR - something jellied like a knuckle, a pork leg and any beef, BUT the old one tastes better to me. Do not be surprised, from old beef then such a flavor is obtained, young veal is not at all the same. Or a domestic rooster, cut into 4 parts.
So I bring all the meat to a boil and turn it off, rinse the meat, my pan and again everything in the same place. Now to the meat box roots: carrots, onions, parsnips, solera, parsley, frozen tails from dill / parsley + black and allspice peppers, as well as lavrushka. I pour a lot of water! If it turns out a lot, then I remove the valve so that it would not float in the broth.
And that's it !!! Immediately for stewing overnight. I put it somewhere at 11-12 at night, and maybe later in the morning you will be awakened by the aroma of almost finished jellied meat. I never set any alarm clocks, you can't oversleep that. I get up with my eyes closed and go to salt. Salt generously - 1 tbsp. l. salt on horseback boldly, as a rule, after I woke up completely after another two hours, I add more salt.
Truncate! For me, jelly has become a favorite dish after buying a rice cooker.
Well, and then for cutting. Get the meat, disassemble, decompose, you can also add salt and give the garlic on top. Salt the broth, squeeze out a lot of garlic and, on the advice, I began to add 1-2 tablespoons to the broth. l. vinegar, only mild natural - really improves the taste and spillage. And until it solidifies completely.

And now in a whisper In a rice cooker, 6-7 hours is enough for me to fully condition the meat for jellied meat, but the MV is slightly behind here, although its pan is smaller (I have a small one), so I put the MV for at least 9 hours so that the meat would be the same readiness.

I just want to bungle a jellied meat, that is, did I understand correctly that I won't be able to forget about it at night?
And if you let it boil on a cookie, remove all the foams there, then switch to warm, and forget until the morning ... will it not work? need to watch?