Let's crack it while the saucepan is cooking ?!

Girls, and here I was cooking in an 8-liter jellied meat the other day - so the smell is much less than with the usual method, even my husband did not say his usual "fi". Practically, it did not smell at all, only if a little bit quite a drop)))

Girls, and here I was cooking in an 8-liter jellied meat the other day - so the smell is much less than with the usual method, even my husband did not say his usual "fi". Practically, it did not smell at all, only if a little bit quite a drop)))

So it is also very tasty.

[Svetlana]

Svetlana, and when I cooked jellied meat in my 213 (4.5 liters) I liked that I threw everything and forgot). And it really doesn't float and smells less.



Girls, I froze one portion of jellied meat. Well, we couldn't handle everything. But my hand did not rise to throw it away and I was afraid that it would be lost.
What do you think I will get meat jelly after defrosting? I froze a small container.

[Miela]

Miela, Myrrh, I was fine, defrosting in the refrigerator, slowly. I did it from the experience of the girls from the forum.
If you don't like the consistency, bring to a boil and let set.

[Maria]

Maria, that is, put the container on the shelf in the refrigerator? I will definitely try. I eat jellied meat with pleasure, and my husband squeaks. Therefore, I had to freeze.

Girls, I froze one portion of jellied meat. Well, we couldn't handle everything. But my hand did not rise to throw it away and I was afraid that it would be lost.
What do you think I will get meat jelly after defrosting? I froze a small container.

Usually I cook a saucepan to the eyeballs. All this is dreary. It used to freeze. I didn't like the frozen well. It was watery after defrosting. Now I pour glass into jars, twist them into the refrigerator. For a month, a couple, three 800 gram cans go away. I do not sterilize. It is very inconvenient to get out of the cans.

[Miela]

Miela, you will not like the jellied meat, cook the soup. Earlier, when there were no such freezers and chests as now. My mother-in-law and even I still found it. Jellied meat was rolled into jars under iron lids. Only you can not add garlic if for long storage. Then, if necessary, they cooked everything like stew. or immediately ate jellied meat from the jar, but this is inconvenient. If there are many in large jars, then in a saucepan, boil everything and pour it into portioned containers. Better yet, put the rest in jars and let it stand in the refrigerator. Only without garlic, if for a long time. It will stand for a month or two.



Garlic, if stored for a long time, gives a non-ice smell.

[Olga]

Olga, that is, even during cooking, do not add garlic or do not put it raw?
I'm a fan of garlic). I shove him everywhere).

[Miela]

Miela, Maria, Yes exactly. I just put the container on the shelf in the refrigerator. When thawed, she ate. The jelly was with garlic, I was fine.



I don't add garlic during cooking, only when cutting meat after cooking.

Jelly

I’m ashamed to say, but I don’t know how to cook jellied meat. I never did. The mother always cooked it, rarely, for some significant dates, she always had it unusually tasty.

And if hot jellied meat (excess) is poured into jars and closed (as in preservation), store in the refrigerator.
When necessary, he took it out, warmed it up a little so that it could be poured into a suitable mold, added the garlic and cooled it. Ready jelly!
I just read somewhere, in my opinion, Tanya Admin advised, to store ready-made broths in this way, if you do not need the entire volume at once, then do the same with jellied meat.

[Ksyusha]

Ksyusha, and it will solidify again?

I don't know, I have to try

[Ksyusha]

Ksyusha, but something really meat jelly will be))).



Today I cooked half a cup of rice with fresh tomatoes (two cream tomatoes) and a little trade winds (these are chopped mashed tomatoes. Ugh, mashed. I buy in boxes. Without vinegar and salt). It turned out to be about two servings. I will definitely cook some more).
PySy: I added soy sauce to the finished portion on the plate). It sounds crazy, but it tasted good to me).

I do not sterilize. It is very inconvenient to get out of cans

In this case, put the jellied meat from the jar into a saucepan and boil. Then pour into molds and allow to harden.
My mother used to do that once, even the jellied meat that stood in the refrigerator for a long time half-eaten.

[Miela]

Miela, Myrrh, have experience Creamy about the jelly after the freezer. Read it. Many have successfully applied its technology (there further discussion and impressions on the following pages)

Preparation of meatballs and not only in silicone ice molds # 538

[Sveta]

Sveta, it has already dawned on me). Sometimes I'll weld strong
broth and even after repeated heating and cooling it becomes jelly-like again. I blunt it with gelatin. Somehow it occurred to me that the jelly is jelly.

[Svetlenki]

Only you can not add garlic if for long storage.

I disassemble the jellied meat, add herbs, chopped garlic, bring it to a boil, pour some into trays, some into jars with screw caps and into the refrigerator. With garlic, normal, I like it, but everyone has different tastes. Then I pick out from 800 gram cans. Not very pretty, but fast and tasty.
I add garlic everywhere (without fanaticism), in Olivier too.



Svetlenki, followed the link - frozen jellied meat. Interestingly, I confirm everything. Didn't like the frozen-defrosted one.

I made pork skins with a roll. Part froze, so the grandfather barely finished - Not tasty.

I decided that the place is in the chat room, I will post a link here. Who wanted meat in Coca-Cola?

🔗

It seems there was no such link? And there are many more interesting things, I found this site for chili con carne in slowcooker. There remained a small piece of ground beef from the whites, just for soup in 205 there is practically no soup for a day, despite the fact that the two of us usually stretch it out for three days, which means it turned out well.

[Kubeba1]

I defrosted the jelly in the refrigerator. As a result, some kind of cotton wool (. Fu, threw it out. Next time I will cook less.



Kubeba1, I also remember Nigel Lawson cooking meat in cola.
Who will try to cook, then tell us.

I froze the jelly in the refrigerator.

Did you freeze it or something, I thought in a jar and under a screw cap, like canned food.

While we were discussing the jellied meat, I also thought that the conversation was about the freezer. It turns out not?
I took a pumpkin out of the freeze and fried it, I could not finish it - the sweet and slimy variety is not suitable, apparently.

talk about the freezer.

So they talked about canned storage, didn't they?
Or about the freezer too ...

[Ksyusha]

Ksyusha, nope. I wrote that I froze one container (small). Never again.
Natalia, yes Christmas trees. I have pieces of nutmeg in the freezer.

frozen one container

But now we also know that

yes trees. I have pieces of nutmeg in the freezer

I would not like to upset, but it seems that it was sold in Lenta under the name "French" ...

[Natalia]

Nataliaoh how! I never took French.

[Iri55]

Iri55How long is your jelly worth? If earlier, when there were no such freezers and chests, then we rolled everything up and lowered it into the cellar. Stood until the next slaughter. And this could be a year of storage. If you put the garlic, the smell when opening such a jelly is not very good, to put it mildly. And if you eat quickly, then why not put the garlic.



Miela, well during cooking, I never add. And when poured into molds I put it on the bottom ..

Natalia, yes Christmas trees. I have pieces of nutmeg in the freezer.

Well, then translate it into porridge. I bought rice, basmati and risotto. The first time I saw it. Now I look at the shelves every time. Never seen. But he who seeks will always find.And here's a question for the studio ..... and what should we do with them now?

[Olga]

Olgaand what kind of basmati? What is the company in smvsle?

risotto

and what to do with them now?

So risizoto! Not in a slow cooker.

I defrosted the jelly in the refrigerator

That's right, it will be tasteless after that! And if you heat it again to a boil after the freezer and cool it until it solidifies, it will be as fresh!)
This is not my discovery, other members of the forum wrote about it (in particular, Tatiana-Admin), I only once used this advice and the result suited me perfectly!)

heat to a boil and cool until solidified, it will be as fresh!)

Oh, that's it, maybe yes.
Thanks for the clarification.

Girls, I often freeze the remnants of jellied meat. Then I just bring it to a boil and it's like fresh.

Late). I already introduced mine to a white friend.

It's a shame ....
And today I was steaming chicken kantlets in 205th, delicious.
The husband usually asked for them, but here he asked for supplements.

[Ksyusha]

Ksyushahow did you arrange it? Stand or one on top of the other?



I have 213 pork leg again, and 205 mashed potatoes).




Ksyusha, but mine generally loves chicken cutlets more than standard ones. I go to the chicken exactly. Tell me how you did it, maybe I'll be able to cook it, how we will finish the meat.

I fried them in a frying pan, then in rows in a saucepan, a little water and on Hai, until the lid jumped, then a lavrushka on top, and turned off.

[Ksyusha]

Ksyusha, why did you decide in 205, and not in 212?

And there were not many of them, it was rather pancakes that came out of chopped meat, here I am in 205 ...

In my opinion it is written National. Need to look

[Olga]

Olga, Normal. Only the aggro alliance is better than him. Suitable for slow cooking. I used to take it all the time. And lately I have become a little disappointed in him.
Now I take only the aggro alliance. Not Bombay either, but the best you can buy in supermarkets.



Olga, rice is called risotto?

Better than him only the aggro alliance

I also love this brand of rice!

[Sveta]

Sveta, druhh)))

I fried them in a frying pan, then in rows in a saucepan, a little water and on Hai, until the lid jumped, then a lavrushka on top, and turned off.

Ksyusha, why do you share your experience in a chatterbox? Quite by chance I dropped in. Thank you! The other day, too, something "repulsed" I plan to darken.



And I think about 205 all, I think, .. I feel, I can't get away

And yesterday I put barley with chicken, onions and carrots for the night. I didn't really know the proportion of water-barley, 0.5 multi-cooker glasses and 3 glasses from hp. water. All for 8 hours at LOU. It turned out to be porridge with meat, but so tasty and aromatic.

[gawala]

gawala,
Gal, did you soak the pearl barley beforehand, or can you just put it like that?

[Lily]

Lily, why turn around?) must be taken).

Did you soak the barley beforehand, or can you put it right like that?

Oksan, poured water for 2 hours. But I think that you can not soak. 8 hours at LOU, anything will go bad.

[Olga]

Olga, rice is called risotto?
[/ quote
YES . so it is written RISOTTO. It is different. some kind of round and flat Well, you can see that another

So risizoto! Not in a slow cooker.

Why not slow?

I have 213 pork leg again, and 205 mashed potatoes).

And how does 205 puree do? Are the potatoes baked?