Jellied meat in a multicooker Redmond

Jellied meat in a multicooker Redmond

Category: Meat dishes

Ingredients
HANDLE	800gr
Bulb	1 PC
Garlic	taste
Allspice	taste
Peppercorns	taste
Salt	taste
Bay leaf

Cooking method

• I cooked for the first time, took only a knuckle. Gently put the knuckle in the bowl and filled it with water up to the 4 mark in the bowl. The water slightly covered the knuckle.
  I put it on EXTINGUISHING mode for 7 hours.
  After 20 minutes, I opened it, removed the foam, added a large onion, cut into 4 parts, allspice and peas, salted.
  After 7 hours, I turned off the MV until it cools completely.
  I strained the broth, took the knuckle and cut it.
  I poured the broth into the mold, laid out the meat, added garlic, peppercorns and bay leaf.

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Add more carrots - it will be tastier and the broth will be more beautiful.

What happened to the meat for 7 !!! hours, sorry? ...: - \ After 2 hours of cooking, the meat is useful = plastic ...

I cooked pork legs and chicken for exactly an hour, it was boiled, which itself lagged behind the bones

: girl_curtsey: Dear Ladies, this is jellied meat. Our mothers and grandmothers, in the absence of this miracle, were forced to leave the pot on the stove all night and jump up to check if it was boiling too much. Properly cooked jellied meat hardens without any gelatin. 7 hours may be a bit too much, but 5 should be.

What happened to the meat for 7 !!! hours, sorry? ...: - \ After 2 hours of cooking, the meat is useful = plastic ...

I always cooked jellied meat for 6 hours. And I took the recipe on the site. The time was written 7 o'clock.

Health to all !!!
I cook jellied meat in a mule like this: I divide the peeled beef leg into 3 parts (hooves and bone), put it in a saucepan, pour water on 2 fingers from above, boil and put it on stew for 3.5 hours. As it boils, I remove the foam. At the signal of the end of stewing, I put there a piece of meat about 0.5 kg, a peeled, uncut onion head, carrot slices, sweet and black peas, lavrushka and salt to taste. And again for extinguishing 2h. After cooking, I take out the meat and chop it slightly cooled down, and put 1 finely chopped head of garlic in the broth and heat it for 20 minutes. Then I put the meat on plates and fill it with strained broth.
Bon Appetit!!!

Good afternoon, can you tell me what temperature to cook aspic? Yesterday I made up my mind ... also redmond. And there is a mode - jellied meat. The recipe says - fill up to the max mark. Filled in, ... - everything escaped safely, and from all the cracks, even under the bowl, it leaked (((I washed the cartoon, dried it, put it again, reduced it by 1.5 liters less than the mark ... ran away again, and again from all There is a multi-cook mode, but I don’t know what temperature to set? Maybe next time I try to use a multi-cooker?

but can you tell me what temperature to cook aspic?

In the absence of a special regime, jellied meat is cooked on stewing, where t lasts about 100 *, from 5 to 7 hours, depending on the type and amount of meat products. It's a shame your redmond doesn't hold its * jelly * program, try * stewing *. It is best, of course, to cook jellied meat in a slow cooker - bringing it to an almost boil on HI and bringing it to readiness on LOU, a 100% guarantee of not running away and the taste is excellent.

Jellied meat is boiled for 5-7 hours over low heat. The carrots can be boiled and discarded, at the end of cooking, add the onion to the pan along with the husk, then discard it.The squeezed garlic is placed in a ready-made hot jelly, allowed to cool, then the meat is separated and disassembled into small pieces, and the liquid is filtered. The meat is placed in a bowl and filled with liquid.

Yes, and I often put carrots

I don’t know why, but I don’t want to cook jellied meat in m / w. It will smell in 5-6 hours, then you will not get rid of the smell. I cook on a gas stove over very low heat. My jelly is transparent, every piece of meat is visible. I doubt that it will turn out transparent in m / v.

I don’t know why, but I don’t want to cook jellied meat in m / w. It will smell in 5-6 hours, then you will not get rid of the smell. I cook on a gas stove over very low heat. My jelly is transparent, every piece of meat is visible. I doubt that it will turn out transparent in m / v.

It turns out a good jellied meat.

It turns out an excellent jelly!
I confirm.
I have been doing this for some time, guests even asked if I added gelatin when cooking. True, besides the shank (knuckle), I also put a pork leg. I drain the first water after boiling, then for 6-7 hours of stewing. On your electric stove, for example, it was never possible to regulate the barely boiling process. And here is exactly what you need! And the meat is soft, but not boiled! But all the cartilages, joints during this time give the very gelling substances into the liquid. And due to nebulization, the broth is transparent.
I highly recommend cooking jellied meat on stewing.
I put the carrots not initially, but an hour before the end. And then I cut it, put it on the bottom of the dish, you can spread it out with flowers. After hardening, the jellied meat can be gently pryed off and turned over, then it will look very nice on the table - a carrot and a transparent broth with meat.

[M @ rtochka]

M @ rtochka, With carrots, this is already jellied, not jellied.
I discard the carrots and onions from the jellied meat.

So it's just for decoration! There, half a carrot of everything goes away, I use enameled vessels, they are deep, the surface area for decoration is small
And I throw out the rest of the carrots too! And the bow, yeah yeah

It is impossible to keep with carrots for a long time, without it it costs a week in the refrigerator and everything is ok.
I put the onion with the husk, the color of the jelly improves.

Good day! Tell me, is it possible to cook chicken jellied meat (without other meat)?

I forgot to write that the chicken is skinless.

Good day! Tell me, is it possible to cook chicken jellied meat (without other meat)?

You can, but you need to add pork legs.