Jellied meat in Oursson pressure cooker

[TUMMY mode, pressure 3, time 3 hours]

Jellied meat in Oursson pressure cooker

Category: Cold meals and snacks

Kitchen: Russian

Ingredients
Jellied meat set
A set of vegetables (onions, carrots, celery root)
Salt
The water is clean
Fresh garlic

Cooking method

• Set the meat in such quantity so that the meat enters the pan freely, not reaching the maximum mark, even lower, so that you can still pour water for the broth.
• This time I put in: a pork drumstick with skin, a small salted beef, lean pork and beef.
• Rinse the meat, peel it, put it in the saucepan of the pressure cooker, add water, salt, vegetables. I put in a mixture of dried herbs, one pinch. I poured water up to the maximum mark. The meat was being cooked very quietly, something inside whispered and gurgled softly, steam did not come out.
• Close the pan with a lid, set TUMMY mode, pressure 3, time 3 hours.
• Switch off the appliance at the end of cooking. Take out the meat into a bowl, cut it from the bones and arrange in the forms in which you will make the jellied meat. Add finely chopped fresh garlic to the cut meat, mix with the meat.
• Strain the broth and pour it into molds, let cool to room temperature and put in the refrigerator to solidify.
• And we get just such a treat! Serve with horseradish, mustard and ... how much more you want!))
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Note

An almost obligatory dish on the New Year's and festive table!
Delicious! The jellied meat is very well frozen, but the taste is soft! I recommend cooking!
When cooking in a pressure cooker, there were no problems, the meat was quickly cooked, quickly poured, and in the morning we had breakfast. And what pleased us, there was no dirt from cooking and cutting meat!
While I was preparing the jelly for a photo session, my "older generation" diminished ¾ forms of jellied meat (the one in the photo above) with hot potatoes, I had to urgently intervene, if nothing bad happened ...
Cook with pleasure and bon appetit!

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Tanya, how I want jellied meat, like this, transparent .... mmmmm I haven't cooked for a hundred years. It will be necessary to cook at least for the New Year.
Your jellied meat is very beautiful!

[Tanyusha]

Tanyusha, Thank you!

Somehow it happened spontaneously: I went to the market, and there they loaded me with "bones" for jellied meat, brought it home, I needed to cook, so I decided to try it in a new pressure cooker. So everything turned out in one day, from the market to the plate

Happened! The color depends on the additives in the broth, I had a mixture of different dried vegetables, so they gave the color.
In appearance, it seems that the jellied meat is very strong and dense, in fact it keeps its shape well, and so it is very soft and tasty

I agree, by the new year, it will be the most! We are used to such food, our food!

We are used to such food, our food!

With hot potatoes. Adore...

Looks very appetizing! I myself like jellied meat only hot. But her husband just adores him. By the beginning of December, he will remember that the New Year is coming soon, it's time to cook jellied meat, and I still haven't bought a pressure cooker. Last time he threatened to give it to me on March 8 ...

With hot potatoes. Adore...

I shake your hand, friend - in solidarity!

Looks very appetizing! I myself love jellied meat only hot. But her husband just adores him. By the beginning of December, he will remember that the New Year is coming soon, it's time to cook jellied meat, and I still haven't bought a pressure cooker. Last time he threatened to give it to me on March 8 ...

So there is a reason to get a pressure cooker for the new year. If you want jellied meat, moreover, without problems and dirt in the kitchen, let's go for a pressure cooker

[Romchka]

Romchka, just saw !!! Beautyaaa
We need to make a chill. my husband has been ordering for a long time. It is necessary to test Ourssonchik for jellied meat.
And I have an order for kimchi from my relatives, so I worked with it for two evenings.

[Tanyush]

Tanyush, the pressure cooker pleased with the jellied meat! Very tasty!
I can't judge whether I cooked for a long time or enough, but there was still a lot of meat, in large pieces, so I chose the Simmer mode and set more time. I liked the result! First of all to taste! Even better than a cookie in 1.5 hours! Here, the taste is homemade and rich, and not boiled down from fast cooking under pressure.

[Tanyush]

Tanyush, the pressure cooker pleased with the jellied meat! Very tasty!
I can't judge whether I cooked for a long time or enough, but there was still a lot of meat, in large pieces, so I chose the Simmer mode and set more time. I liked the result! First of all to taste! Even better than a cookie in 1.5 hours! Here, the taste is homemade and rich, and not boiled down from fast cooking under pressure.

Everything, I will cook. The husband is already groaning, he needs jellied meat, he heals his knees with them. And to be honest, in the rating of pots for cooking jellied meat, while 1054 is in first place for my husband.
In a slow cooker, he rejected, in Brand he said 4 with a stretch, at 1010 he did not really look the same, when I cut this hololitsa ... uuuuu ... my whole life flies before my eyes, even if you take it apart in a gas mask.

[Tan]

The husband is already groaning, he needs jellied meat, he heals his knees with them.

Haaaaroshy reason for cooking jellied meat !!! Now you won't get out, you will be ashamed, but you need to treat a person!

Tan, I really want to know your opinion about quality jellied meat in this saucepan

[Tan]

Haaaaroshy reason for cooking jellied meat !!! Now you will not get out, it will be a shame, but you need to treat a person!

Tan, I really want to know your opinion about quality jellied meat in this saucepan

In the near future I will cook, the whole problem is not yet to cram the bowls into the refrigerator.

Seeing such a beauty, my organoleptic memory immediately turned on!
As you hook it on a fork, it trembles, go, jelly ...
And the lips themselves are stretched out to meet, so God forbid, not to drop.
At the same time, a slight convulsion of the type "Eh, I'll swallow it!"

It is also worth prescribing in the ingredients:
A set of hostesses (hands from shoulders, good thoughts, love and dedication),
then the cooking method and pressure cooker model will fade into the background.

Mischievous, however

So hands in our business are always needed, preferably able to do something

Mischievous, however

The main thing is that it’s not ohalnik!

The husband is already groaning, he needs jellied meat, he heals his knees with them.

But this is not like About the benefits of jellied meat.

At the beginning of this century, the works of scientists appeared, in particular, Professor A.V. Pogozheva, in which patients with ischemic heart disease, angina pectoris, atherosclerosis are also recommended to periodically introduce bone broths into the diet. Scientists from Moscow State University and the Institute of Genetics of the Russian Academy of Sciences. found out that products such as jellied meat, strong broths, aspic fish and other dishes containing mucopolysaccharides are useful for patients with gastric ulcer, not to mention the fact that the listed dishes are necessary for strengthening bones and their fusion in case of fractures.
In "Domostroy", a Russian monument of the 16th century, we read: "Having fed a rooster well, fat, old, drive it until it gets tired, then stab and clean it, salting it properly, and boil it in a half-bucket of water to brew. And as soon as it boils away, so that a fifth of the water remains, here and drink it warm at night and in the morning; and it helps against suffocation and fever, good for joints and many other diseases. "
To strengthen the immune system, you can cook a wide variety of dishes, both tasty and healthy: jellied meat, jellies, jellies, rich cabbage soup and soups, seafood dishes, offal from birds and animals.The main thing is that they contain ligaments, cartilage, tendons, bones - that is, everything that contains mucopolysaccharides.
The first courses of fish heads (salmon, sturgeon, pike perch) are very useful for strengthening the immune system, and for the prevention of osteoporosis and cardiovascular diseases.

++ In recent years, more and more information has appeared in the scientific press about the so-called mucopolysaccharides, which are part of the intercellular substance of the connective tissue. Together with fibers, they form the basis of cartilage, ligaments, bones, periosteum, are contained in the synovial fluid, which acts as a lubricant in the joints, and form viscous mucous solutions.
Mucopolysaccharides include, for example, hyaluronic acid. It binds a lot of fluid and is responsible for the stability of tissues, counteracting their compression
Chondroitin result (from the word "chondros" - cartilage) is close in composition to hyaluronic acid. It is necessary for the multiplication and maturation of white blood cells: T-lymphocytes, macrophages and other cells of the immune system.
heparin - is secreted by most cells of the body and is responsible for the coagulability of all liquid biological media - blood, lymph, intercellular fluid. We can say that it saves the body from death, because coagulated blood can clog blood vessels (thrombosis). Most of all heparin is found in the blood and in the intercellular substance of the liver, lungs, heart, skeletal muscles.
Analyzing the composition and properties of mucopolysaccharides, some researchers have come to the conclusion that they are not only a means of preventing diseases of the joints, bones and the cardiovascular system, but also important for the normal functioning of the human immune system. The main thing is that there should be enough mucopolysaccharides in the diet. Then this or that organ will be less susceptible to disease.

However, everything is good in moderation!

But this is not like About the benefits of jellied meat.

At the beginning of this century, works of scientists appeared, in particular, Professor A. V. Pogozheva, in which patients with ischemic heart disease, angina pectoris, atherosclerosis are also recommended to periodically introduce bone broths into the diet. Scientists from Moscow State University and the Institute of Genetics of the Russian Academy of Sciences. found out that products such as jellied meat, strong broths, aspic fish and other dishes containing mucopolysaccharides are useful for patients with gastric ulcer, not to mention the fact that the listed dishes are necessary for strengthening bones and their fusion in case of fractures.
In "Domostroy", a Russian monument of the 16th century, we read: "Having fed a rooster well, fat, old, drive it until it gets tired, then stab and clean it, salting it properly, and boil it in a half-bucket of water to brew. And as soon as it boils away, so that a fifth of the water remains, here and drink it warm at night and in the morning; and it helps against suffocation and fever, good for joints and many other diseases. "
To strengthen the immune system, you can cook a wide variety of dishes, both tasty and healthy: jellied meat, jellies, jellies, rich cabbage soup and soups, seafood dishes, offal from birds and animals. The main thing is that they contain ligaments, cartilage, tendons, bones - that is, everything that contains mucopolysaccharides.
The first courses of fish heads (salmon, sturgeon, pike perch) are very useful for strengthening the immune system, and for the prevention of osteoporosis and cardiovascular diseases.

++ In recent years, more and more information has appeared in the scientific press about the so-called mucopolysaccharides, which are part of the intercellular substance of the connective tissue. Together with fibers, they form the basis of cartilage, ligaments, bones, periosteum, are contained in the synovial fluid, which acts as a lubricant in the joints, and form viscous mucous solutions.
Mucopolysaccharides include, for example, hyaluronic acid. It binds a lot of fluid and is responsible for the stability of tissues, counteracting their compression
Chondroitin result (from the word "chondros" - cartilage) is close in composition to hyaluronic acid.It is necessary for the multiplication and maturation of white blood cells: T-lymphocytes, macrophages and other cells of the immune system.
heparin - is secreted by most cells of the body and is responsible for the coagulability of all liquid biological media - blood, lymph, intercellular fluid. We can say that it saves the body from death, because coagulated blood can clog blood vessels (thrombosis). Most of all heparin is found in the blood and in the intercellular substance of the liver, lungs, heart, skeletal muscles.
Analyzing the composition and properties of mucopolysaccharides, some researchers have come to the conclusion that they are not only a means of preventing diseases of the joints, bones and the cardiovascular system, but also important for the normal functioning of the human immune system. The main thing is that there should be enough mucopolysaccharides in the diet. Then this or that organ will be less susceptible to disease.

However, everything is good in moderation!

So he says that the knees stop hurting. He rides a bicycle, his knees get a load and hurt, and with jellied meat is a complete openwork.

[Tanyusha]

Oh, girls, let it be knees, vessels and so on, the main thing is that it helps, tasty and everything in moderation! Moreover, this is our, primordially Russian food, tested for centuries on our knees and vessels, not a single holiday is complete without jellied meat! The body periodically asks for jellied meat!

Look, my mommy yesterday, I ate 3/4 of the form in a sitting, but so quickly ... if I had not intervened in the process, the whole vessel would not have been So the body requested our genetically Russian food

Tanyusha, prepare jellied meat, heal your husband's knees! Tea does not crack it every day!

[Tanyusha]

Oh, girls, let it be knees, vessels and so on, the main thing is that it helps, tasty and everything in moderation! Moreover, this is our, primordially Russian food, tested for centuries on our knees and vessels, not a single holiday is complete without jellied meat! The body periodically asks for jellied meat!

Look, my mommy yesterday, I ate 3/4 of the form in a sitting, but so quickly ... if I had not intervened in the process, the whole vessel would not have been So the body has requested our genetically Russian food

Tanyusha, prepare jellied meat, heal your husband's knees! Tea does not crack it every day!

Tatyana, Thank you. Mummy health

Thank you! Mom, happy, slept all day yesterday

: hi: Tatiana! I tried to cook turkey shoulders jellied meat and a piece of drumstick fillet. I put it on the Boil mode, for 1 hour 25 minutes, pressure 2. It worked! Tasty, low-fat. And fast enough. All the time I think about how great it is that I bought Oursson on your advice.

All the time I think about how great it is that I bought Oursson on your advice.

And I, even, do not remember such that I gave a tip Well, I'm still happy for you, especially since you liked the saucepan

Cook to your health! And I really liked the jellied meat in Orsonchik, it is strong, holds well and is soft in taste And I also really like to simmer the puff brisket, without water - a very good sandwich version is obtained

Yesterday I cooked jellied meat. At your choice 120 degrees, pressure 3, 3 hours, it was possible and 2 hours.
Jellied meat dense


Next time I'll try on Tomit or on Kasha.

[Tanyusha]

Oh, Tanyushawhat a beautiful broth it turns out, rich!

You must admit that jelly turns out to be strong, persistent, and at the same time very delicate, soft! And what a rich taste in jelly, not boiled like in an ordinary saucepan!

I really like the jellied meat in our saucepan!

Tanyush, bravo!

Yes, Sasha is satisfied. He loves cuckoo jellied meat 1054 most of all, but it's problematic to cook jellied meat there (I like the temperature a little more), you have to make sure that it doesn't run away. And here, as it is without tension. Jellied meat is dense, rich taste.
Of course, when I butchered him, I thought from the smells ... I'll die ... it smells sooooo rich of meat ... but what can't you do for the sake of your husband, you want jellied meat, you have to do it
Next time I'll try different modes. I'm happy with the result.

[Admin]

You must admit that jelly turns out to be strong, persistent, and at the same time very delicate, soft! And what a rich taste in jelly, not boiled like in an ordinary saucepan!

Admin, after all Tanyulya does not eat meat, including jellied meat.

[Admin]

Admin, after all Tanyulya does not eat meat, including jellied meat.

Oh, I don’t eat, and when I butcher, my whole life flies before my eyes .... I’m always nauseous, so I try to work quickly.

[tatulja12]

Most importantly, Sasha is happy ... and you, as always, will tolerate the fry for the sake of love, including food

Indeed, in our saucepan, jellied meat is tastier and more practical than in cuckoo.

tatulja12, I know about Tatiana's "weakness", well, it is so customary to talk to whom else should I ask

Oh, the chill would also eat, but ... it's a New Year's tradition. We'll have to be patient.

Oh, the chill would also eat, but ... it's a New Year's tradition. We'll have to be patient.

And we train ... on our husbands how it will look in the future on the table

Oh, the chill would also eat, but ... it's a New Year's tradition. We'll have to be patient.

Sasha believes that jellied meat helps him against joint pain, well, like a medicine, so I often cook it. Previously, I always cooked in a cuckoo (something in a slow cooker is somehow not very good for him), but there I strictly watched that the liquid would not run through the valve, let the pressure down a little until the end of cooking and as such there was no release. But in Brand and Oursson there is no emission and cooking is much more convenient.

And we train ... on our husbands how it will look in the future on the table

If I train now, then in the new one. they will not eat for a year.

Sasha believes that jellied meat helps him against joint pain, well, like a medicine, so I often cook it. Previously, I always cooked in a cuckoo (something in a slow cooker is somehow not very good for him), but there I strictly watched that the liquid would not run through the valve, let the pressure down a little until the end of cooking and as such there was no release. But in Brand and Oursson there is no emission and cooking is much more convenient.

I cook jellied meat only in Panas, put it overnight, it's more convenient for me.

Hello girls! Tell me, if you pour liquid on the jellied meat not according to the Max mark, but to the eyeballs, well, 2 centimeters from the edge and put it at 95 degrees, it will not run away. An hour for 3 is enough, I think at a pressure of 3. In Redmond, I cook for 95.

Oksana, well, it's not in vain that they warn that she will run through the valve
And why pour so much and take risks.

Jellied meat is prepared quickly and efficiently, so you can put it two times in a row, no problem

There is no reason to put jellied meat twice. I put a full saucepan at 93 degrees for 6 hours (first brought it to a boil in baking mode and collected the froth). The chill was boiling so calmly as my grandmother taught no more than 5 boules a minute. and then the handles were combed and put on pressure, first at 1, then at 2, and then at 3. I recorded all the sounds, the rise and fall of the temperature, watched the valve. An hour later, I realized that 93 degrees is not enough to set the pressure of the pressure cooker, after an hour the valve did not rise, Orson continued to cook my jellied meat in the multicooker mode. Let's consider that I answered my own question by the method of experiment.

Tanya, I came to Moscow for her since yesterday with a multicooker. :-) And first of all, I tried the jellied meat according to your recipe. FINE,! Thank you very much! Only I am quite a beginner cartoonist, I could not set 3 hours on languor. 2 hours maximum. Well, nothing, I put it 2 hours and then another hour. Or is it possible to set 3 hours at once?
And the recipe is remarkably simple, rich broth, magical meat. It's getting cold now in the refrigerator.
Now I'm thinking about buying another ham, but which one? :-)

Hello Berlin! It's nice to hear that we have chosen this particular model of pressure cooker, I really liked it, I adore it more than anyone else! Very comfortable and easy to handle and cooks great

We have a topic "How to add / subtract cooking time in Oursson pressure cooker" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183010.0 will help to adjust the cooking time

I look forward to your feedback on the quality and taste of jellied meat

Take the simplest ham maker, I have Teskom - it is needed only as a tool, and the quality of the ham-sausage will depend only on you, how you pre-process the meat and what to lay

Tanya, thanks for the quick answer! I will report on the jelly necessarily! I doubt about the ham maker between teskoy and white-sided. According to the reviews, I'm inclined to tescom. How do you think? And without your detailed multi-cooker recipes and hams, I would never have thought of buying myself such kitchen helpers. Now I'm not overjoyed.

It is more difficult to cope with the white-sided one, the springs are very tight, there are cracks inside, and the inserted film breaks quickly and all the broth flows into the water, the meat turns out to be dry. I have a white-sided one, but I don't use it
Therefore, it is better to choose Teskom - on the forum there are now enough sausage recipes for Teskom's ham.

Thank you!!!

[Tatyana]

And I also really like to simmer puff brisket, without water - a very good sandwich version is obtained

Tatyana, can you tell us more about this yummy? How to cook it?

[Tanyulya]

Tanyulya, and what kind of mold you have for jellied meat? Can I have a photo or a link where you bought it?

[Tatyana]

Tatyana, can you tell us more about this yummy? How to cook it?

Yes, like this

Pork brisket in the Oursson pressure cooker (Admin)




Herb neck stewed in Oursson multicooker (Admin)

Oh, how delicious! Thank you! True, I have not Ourson, but Shteba, but I think that I will cook such deliciousness in her too !!!!

[Julia]

Julia on health

Hello! And on what mode to languish in 5015?