Jellied meat (jelly) in a slow cooker

I don’t give the exact recipe, because I always make it "by eye" - I try to put meat of different varieties and plus any chicken "waste") I just experimented with jellied meat in a slow cooker. There was a question - will it work or not. She threw all kinds of meat, bones and one pork leg onto the saucepan. When I laid it, I was afraid that I would scratch the saucepan with my bones - figs for you)) I put it in the stewing mode for 6 hours. True, my husband gave me an idea - first they cooked the tongue, then in the same broth, meat for salads, and then this broth poured the components for jellied meat. Therefore, it turned out that the jellied meat was set after 12 at night from December 30 to December 31)) so when the program ended, it remained in the heating mode for a couple of hours. So I opened the lid - and how much liquid there was - so much remains ... the saucepan is full. Here I was worried about whether it would freeze (it’s a habit that about 1/3 boils away in an ordinary saucepan). And even in one form she poured almost only broth. There is very little meat (my husband loves so much). Everything froze cool! And no steam room in the kitchen)) And the taste turned out great

Jellied meat (jelly) in a slow cooker (Admin)



Assorted jellied meat (which we take from meat and water, and we will hang the lope in grams) (Admin)



Jellied meat in Oursson pressure cooker (Admin)



Collagen aspic (jelly) (Admin)

I also cooked jellied meat in a slow cooker for the holiday. And I did it for the first time in my life. She put in meat and a pork leg. She extinguished in a cartoon for 6 hours. The jellied meat turned out to be wonderful. Almost one meat (probably more water should have been poured). The husband was very pleased.
I also put a whole carrot there.

When laying meat, add 2 bay leaves, 2 peeled onions, a few peas of black pepper, a few peeled cloves of garlic to a saucepan. When ready, disassemble the meat by spreading it out in containers, add a little finely chopped garlic and pour over strained broth. And let there be a lot of broth. When it hardens, it will be just fine.
And in order not to worry whether it will freeze or not, there is a way to check this even during the cooking process. If the broth is sticky, it will solidify 100%.

: Well, I came to the forum to decide on the choice of a bread machine, and along the way I got a slow cooker. While I was here picking up information and looking at the pictures, my husband watched the process out of the corner of his eye, and before NG called and asked: "I found the device here, as you had in the picture. Take it?"));) Duc, but who would refuse? )) It just turned out that this is a cartoon, not a bakery, Panasonic, which I stopped at, did not appear on sale. Now I'm puzzled about what to adapt to the cartoon, given the presence of a rather large bunch of other kitchen bells and whistles
Well, she already cooks porridge with might and main, I especially like to add butter at the end of cooking and put it on baking mode for a while ... it comes out deliciously.
Now here is the jellied meat. With its cooking, I have never had any special problems and problems, it turns out delicious, transparent, it always freezes. I bring the contents of a thick-walled saucepan to a boil, carefully remove all the foam with fat, then for another hour I follow the process to catch the flakes that have appeared, and then I put it on low heat and forget about it for the night. And he calmly pounds himself until the morning.
But how do you deal with this very foam in the cartoon? You can, of course, experiment, bring to a boil on the stove, collect noise, and then pour into a multicooker, you can look in the cooking process and catch the excess ... or you can use your advice))

In a slow cooker, if you cook soups and jellied meat at the Stew-foam function, it does not form and you do not need to remove anything, I have it.

I cooked in a cartoon for the first time. First, I brought everything to a boil in a regular saucepan. Then I drained the water together with the resulting foam, put the contents in a slow cooker and poured broth in which the tongue and meat were boiled (more on this in the first post).

I cooked the jellied meat immediately in the mult for 4.5 hours, just when pouring into the tray I always filter the broth. Before the new year, I was tormented by what to make aspic or boiled pork, won the boiled pork. Now a pork leg is waiting for me for Christmas, tomorrow we will meet

And yesterday we finished the gingerbread sponge cake and jellied meat
Thanks to the girls for the recipes.
I cooked aspic as follows: 2 small pig legs, 0.5 kg - beef, 2 liters of water. I threw everything, 1 large carrot, lavrushka. I put it at night for 7.5 hours on "extinguishing", I stood for another hour on the heating, was waiting for me.
Next time I will correct: I will pour a little less water, I will put more meat, otherwise there was not enough meat for the second form, but the broth remained, I had to pour it out ...

Next time I will correct: I will pour a little less water, I will put more meat, otherwise there was not enough meat for the second form, but the broth remained, I had to pour it out ...

Who pours out such deliciousness ?! And in the freeze and then in the soup or in the gravy in the stew, in the vegetable stew. I pour the juice from boiled pork into small ikeevsky molds (flat squares) with lids and freeze, and then add to the soup, no spices and salt are needed.

"Next time I will correct: I will pour a little less water, I will put more meat, otherwise there was not enough meat for the second form, but the broth remained, I had to pour it out ..."


On this "yummy" what delicious porridges are obtained in a slow cooker - from barley, wheat, barley, buckwheat

I don't even throw out the frozen fat from the jellied meat, I also fry the onions with mushrooms on it and then put the porridge in the cartoon.

In general, for such purposes, I specially boil a lot of broth (3 liters), pour it into 0.5 liter jars. and put it in the freezer - then the broth is always ready - either just fill it with an egg and croutons, or for porridge.

Girls, why isn't gelatin mentioned anywhere? Can jelly be cooked without it?

I always cook without gelatin, but you need to take meat with connective tissue (lower leg) And cook for a long time over low heat. We sell pure veins, just a wonderful thing. I cook chicken from them. Everything freezes at once. And if you take lean meat or poultry, then of course you need to add gelatin. In ancient times, I added chicken legs (with fingers, but you will be tortured to peel)

Girls, why isn't gelatin mentioned anywhere? Can jelly be cooked without it?

It is possible and necessary. You just need to know which parts to use for the jellied meat. As a rule, these are parts with a lot of cartilage tissue. Most often these are hooves.

In ancient times, I added chicken legs (with fingers, but you will be tortured to peel)

And now I buy chicken legs for jellied meat, already peeled and fully prepared! They often visit Ashan.

Something for me, these hooves ... cause confusion ... It turns out, what is better to do with the hooves, and not with gelatin?

Yes, that's right, if the hooves are properly prepared and well trimmed. Undoubtedly better than gelatin!

Something these hooves ... cause confusion to me ... It turns out, what is better to do with hooves, and not with gelatin?

It is not necessary to have a hoof - just a part of a leg with a bone where there are more veins and additionally just meat (we cook like that), cook on the stove if - somewhere for 5-6 hours, then strain the broth, throw out the bones, chop the meat finely or scroll it in a meat grinder, add garlic, and throw everything into a broth that has boiled over a new one, pour it into sterile dishes - and without gelatin everything solidifies perfectly! , and for beauty, add carrots to the jellied meat during cooking and also finely chop, but you can also without it.

[Hairpin]

Hairpin , it is still very good to put a homemade rooster in the jellied meat, together with the legs. He gives a lot.
At home they like jellied meat with pork legs. Yes, we love them without jellied meat, but hot and with garlic.

If you add gelatin, then we get aspic (meat, fish, etc.) Something in the transparent frozen broth + all sorts of vegetables. And jellied meat is another world with a rich taste yum, yum

[Gelatin (French gelatine, from Latin gelatus - frozen, frozen; less common term: gelatin) is a transparent viscous mass, colorless or having a yellowish tint, a product of processing of animal connective tissue (collagen).]

There is no need to add gelatin to a properly cooked jellied meat, because - Gelatin (French gelatine, from Latin gelatus - frozen, frozen; less common term: gelatin) is a transparent viscous mass, colorless or having a yellowish tint, a product of processing of animal connective tissue (collagen).
That is, when boiling jellied meat from legs, shank, chickens or a large amount of fish, a natural processed product is already present there - see further above.

Multicooker jellied meat is the engine of progress! It turned out to be very tasty, but it turned out to be very small, since I have a small cartoon. The husband fought the whole lot tonight (in several approaches) and said that tomorrow he would go and buy a big cartoon !!!!!!!!!!!!!!!!!!!!!!!! HURRAH!!!!!!!!!!

It is better to remove the fat from the broth when the jellied meat is already frozen, before serving.
The frozen fat on the jellied meat serves as a shell (lid) and preservative for the jelly, which allows it to be well stored under a thick layer of fat.
And in the solidified form, fat is well and easily removed at once by the whole layer.

In the same way, to preserve the product, homemade boiled sausage is poured with fat, and it can be perfectly stored for a long time in the cellar.

Oh, Admin, let me disagree with you. Jellied fat-brrrrrrrrrr,. A good jellied meat in my understanding is tasty, transparent and without a drop of fat on the surface. And about spoilage, it does not have time to spoil. Now it is cooked from a rooster and two pork legs, it will not live until the day after tomorrow.
And further. Spoilage of jellied meat is inevitable even at low temperatures, this is due to the chemical processes of "aging" of the colloid, which is jellied meat.

Well, I'm not talking about the fact that fat should be eaten inappropriately.

I remove it from the surface before serving. And I don't even fry potatoes and stuff on it - it's too greasy for me.

And I also did not expect to store for a long time, I think it will spoil anyway or become tasteless
I cook it exactly as much as it will be eaten in the near future and on the hunt

But the fact that, under a layer of fat, the jellied meat looks better, it remains fresher, even for a short time - yes.

My observations

Yes, girls, jellied meat, perhaps it's like borscht. Even the same mistress does not have the same taste. It turns out different every time. And we all have different tastes, so let's not argue, someone likes it on gelatin, someone on legs, someone collects fat, but someone does not tolerate it ... The main thing is, so that we and our loved ones like it! Isn't it true?

Today I will also start cooking jellied meat, I already bought a pork shank and chicken fillet, I’ll stop by to buy beef on the way home from work (otherwise it wasn’t in that store), I’ll soak it for the night, I’ll get up early in the morning and I’ll start thinking I can pour it in the evening.

Here's a question. When I used to cook jellied meat (I didn't have a multicooker in the usual way), I poured the jellied meat into deep plates, but here it may be out-of-the-box, but I only have plastic dishes, did anyone pour them into plastic dishes? this is normal?

probably a stupid question, but still

Normal If they are food grade and preferably with a lid for carrying, although you can wrap them up with foil.

I only have plastic bowls, did anyone pour them into plastic bowls? this is normal?

I pour jellied meat into silicone curly molds.

I put the jellied meat in a slow cooker in the morning, brought the meat to a boil and boiled for 5 minutes in a saucepan on the stove, washed off all the foam
put in a slow cooker for 6 hours on stewing mode
30 minutes passed, the foam appeared a little white, I collected it, I think it will not appear again.

After 6 hours have passed, and until the moment when I come home from work will be on the heating, I think will be ready?

Peace be with you bakers!
my dears, well, explain to a person who is not well versed as all the same
boil it this jellied meat
I certainly have a general idea, but here's how much and what to apply
so that there is meat and jelly and so that the dog does not feed
bread recipes are laid out to the nearest gram and milliliter
and even a beginner can bake bread
and here to see prices - I put my foot on the meat and filled it with water - and how much
I would very much like by weight \ it is clear that everyone has different things, but for the volume of a large multicooker, all the same, you can deduce the average
no, of course, in our family, jellied meat is made \ on the stove \ and it is very tasty, but my wife is skeptical about the slow cooker \ in terms of jellied meat \ so I decided for the weekend while she was away to bungle it herself and would not want to blunder
INSURANCE IS GRATEFUL

[shade]

shade , now I will remember what and how much I weighed.
I have a family of two, so I took a small amount of meat.

a pork leg weighed somewhere around 900 g
beef was 400 gr remember exactly
chicken breasts 2 pieces are so medium (I don't remember the weight)


I added 2 small onions to the broth, 1 chopped carrot, a few leaves (4 seems) of small laurel and peppercorns. The water was poured so that the meat was covered. I also do it in a saucepan. Personally, my opinion is that the amount of meat can not be weighed, as much as you give it will be. The main thing is to buy a good leg, you can also add chicken legs, pork ears, so that the jellied meat would freeze. These are purely my observations, in my childhood my mother often cooked jellied meat and that is how she taught me.


This is what I found when I came home from work

I disassembled the meat, strained the broth separately through cheesecloth, and it turned out to be about 1.5 liters.


It turned out this is the amount of jellied meat. In a square tray, there was fatty maso and a skin from the leg, two plates and two dishes, there was more than enough meat. But I would have another 200 grams of broth, maybe if I had allowed my husband to eat those skins without pouring it right away, then I would have just had enough, but it's so good

She put the plates in the refrigerator, the dishes on the balcony. More than an hour passed while the pictures were uploaded to the computer, while I was thinking what to write.
Here the jelly from the refrigerator froze, you can already eat

So if my proportions suit you, then you can safely cook the jellied meat will freeze.

Peace be with you bakers!
vishenka_74
I'll try on Saturday, but as I understand it, I need a little more water

[shade]

I'll try on Saturday, but as I understand it, I need a little more water

shade , well, maybe a glass, one and a half, but no more
I had liquid there almost to the last division, I could add up to division.

Well, I decided on jellied meat. Everything worked out

And it is also very tasty from the tails, beef, jelly comes out.

Girls, please advise what to do. Yesterday I cooked jellied meat in a cartoon: homemade chicken, 0.5 beef and pork bones with cartilage with meat, a full pan for 4.5. Cooked for 6 hours. After spending the night in the refrigerator, it seemed to freeze on top, but when the plate was tilted, it slowly crawls down: ((What to do?

Heat again and add gelatin

And how much gelatin is needed? Never added: ((Pour it there right away?
P. s. there is still meat, how to get it out of there: ((

[Judi]

Judi , heat the jellied meat over low heat. Remove the meat with a slotted spoon. Strain the broth through a strainer or colander lined with cheesecloth.
Prepare the gelatin according to the instructions on the packet. Just don't use instant one! The proportion should be indicated on the sachet. Usually 1 sachet of 9gr is designed for 500 ml of liquid.
Typically, gelatin is soaked in a few tablespoons of cold water.
Then it is slowly heated until dissolved and poured into the finished broth. Gelatin cannot be boiled !!!!! After boiling, it loses its gelling properties!

Since your jellied meat partially freezes by itself, then you can take half the amount of gelatin and then throw it (jellied meat) "even over the fence" as my neighbor used to say

There are not enough bones for such a quantity of meat, here you cannot do without a leg (as already mentioned) or without a shank

I cook jellied meat several times a year.
On NG, Easter, DR mother-in-law.
Everything is about the same as everyone else's, but when I put an onion in the jellied meat, I don't peel it, but only cut off the butt and grind it on the gas, heat the broth and add garlic to the broth, I don't bring it to a boil, and when I filter the broth, the garlic doesn't get into the jellied meat , there is only a slight aftertaste ... If there is fat on the surface after solidification, then I remove it with a napkin.
I cook jellied meat from pork hooves, beef hook, beef and chicken, preferably a homemade cockerel.
I cook in a large saucepan on gas, adjust the gas so that the surface of the broth trembles a little, leave it to cook all night, take it apart in the evening and set it to freeze ...
Good luck to everyone and wonderful jellied meat.

[jellied meat (jelly)]

My cooking revision jellied meat (jelly) is here:

Bon appetit to all

Girls thank you all for your help! Saved the darling with gelatin! Next time I will be more prepared to approach the set for jellied meat.
P. s. Admin and the link does not work for some reason: The topic or section you are looking for is missing or unavailable for login.

So we were honored yesterday ...



do not pay attention to "not only meat" in the jellied meat, mine also love cartilage and skins from legs. They ask to leave everything

And I cooked my first jellied meat in my life - everything worked out! (y) took a pork knuckle, added a little pork and beef to it, and threw the leg. Lavrushka and peppercorns, poured water up to max. riski. All this was extinguished for 7 hours and for another 4 hours it was heated. Of course there were worries (I can't live without it) that he would not freeze, but nothing happened. As soon as I put it in the refrigerator, he immediately grabbed. In general, many thanks to all for the recommendations! It was delicious for us!

A little secret (tested in practice): if the jellied meat hasn't frozen well, try to shake it well at first and leave it in the refrigerator for a couple of hours, if after that it starts to "thicken", then it will definitely darken, and if not, you will have to add gelatin ... When shaking, the structure of the broth changes and it freezes (physicists will explain it better) ... It's like with liquids, here it is in the cold - nothing, but just touch it, it freezes right away ... how many times have I run up with compotes, there are liquid in the garage for cold, you start dragging home, everyone freezes on the way ...

Forgive me in advance for the stupid question, but I only have chicken, and I really want jelly! if I cook pure chicken - it will not freeze, is it better not to bother? Well, I just really want jellied meat !!!

If it is not possible to buy either pork legs or chicken backs-bones, add gelatin, it will not freeze

Such jellied meat will not be tasty. They say a turkey wing gells well.
Or buy chicken legs, it freezes tightly.

I would not say that it is tasteless, it has a gelatinous aftertaste, but if the garlic swells more, it clogs ...

actually our family recipe is rooster + pork shank + beef,
but it's very good and it turns out from one turkey, it has been cooked many times

a couple of times on a visit I ate from only veal legs - also excellent jellied meat

lavrushka and pepper should be added an hour and a half before the end of cooking
finely chop the garlic and directly into the plates
today for the first time in the cartoon I will set the clock to 6-7, I have a fresh turkey + veal shoulder ("sticks" in the refrigerator)