Jellied meat (jelly) in a slow cooker

And when is it better to salt jellied meat, how long before the end of cooking?

And when is it better to salt jellied meat, how long before the end of cooking?

30 minutes before the end of cooking.

And when is it better to salt jellied meat, how long before the end of cooking?

The best option to salt the jellied meat is an hour before readiness, so that the broth and meat have time to absorb all the salt and everything is salted and makes friends well.
At the same time, you can add garlic with a whole head unpeeled, or with unpeeled cloves. Then you need to delete.

[afnsvjul]

afnsvjul I salt twice: the first, when I set everything to boil, and the second, when I put the garlic, that is, before pouring the broth into the meat.Maybe this is technologically wrong, but it is always for sure

At the same time, you can add garlic with a whole head unpeeled, or with unpeeled cloves. Then you need to delete.

I just don't like the taste and smell of garlic in jellied meat. I only add the whole onion. As for me, the garlic clogs the smell and taste of meat in jellied meat. With onions, the jelly turns out to be some kind of fresh.
And salt, too, an hour before cooking.

And I salt it 20 minutes before the end of cooking ... Mom does this, and so do I. And I throw the garlic in the plates when I pour the broth, I like it better.

In plates, I crush the meat only with freshly ground pepper and pour the broth.

But I just want to ask which beef in jellied meat is preferable: young veal or old beef? I usually took a young tenderloin, and the last time I took a dark piece, even very, BUT it was soooo delicious, tastier than pork. Pork (a piece of flesh, a shoulder blade / thigh) for some reason becomes tough, no one noticed?

I think it's beef. Veal will not give the required broth. But you still need to look so that there is no yellow fat, this is already in very, very old animals.

And my favorite jelly is pork legs and chicken. And nothing more.

[RybkA]

RybkA from the point of view of official medicine, the darker and redder the meat, the juicier and tastier, because it has more blood supply ...

[fat]

I think it's beef. Veal will not give the required broth. But you still need to look so that there is no yellow fat, this is already in very, very old animals.

And my favorite jelly is pork legs and chicken. And nothing more.

I can hardly imagine fat Does it happen in beef? I thought beef was always lean
Pork legs + chicken are also not in competition for me, but sometimes it is difficult to find a rooster.
And why, by the way, exactly cockrather than chicken is preferred?

RybkA from the point of view of official medicine, the darker and redder the meat, the juicier and tastier it is, because it has more blood supply ...

It means that the official medicine is not lying, it was very tasty!
I even want to repeat what I have gone through, I need to get some recipes with beef.

[fat]

I can hardly imagine fat Does it happen in beef? I thought beef was always lean

Well, this sometimes happens at the bazaar: very dark meat with such yellowish veins.

And fat, of course, is in beef. They simply cut it off and sell the meat without it.

And why, by the way, exactly cockrather than chicken is preferred?

The rooster is considered more nutritious, that is, a stronger broth is obtained from it (and therefore more delicious). I think so.

I bought pork ears, I will cook aspic with them ... well, jelly ... well, jellied meat ...

[I 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 does not get into the jellied meat, ......

And I put garlic in molds on the spread meat before pouring broth, while it freezes, everything is saturated with garlic aroma, but everyone loves garlic and fights for it in jellied meat

Thanks everyone for the recipes
I cook jelly for the first time
I took a pork knuckle and 700 g of beef with bone. Pre-boiled in a saucepan on the stove and removed the noise, then put it in a cartoon, added two unpeeled onions, one carrot, peppercorns, 4-5 cloves of garlic, two bay leaves, until salted, set for 6 hours. I'll see what a polish in the morning

[Jorjen]

Jorjen How are you doing with the jelly?

I put everything on at once, fill it with hungry water and for 8 hours ... nothing escapes, the noise in the broth does not float, it freezes for a "time"

[Jorjen]

Jorjen How are you doing with the jelly?

heh, I salted it in the morning, and turned it on for another hour and a half. then I was busy with other things, he was still on the heating, and then cooled down. in general, I disassembled the meat, strained the broth, added a little garlic to the meat, poured everything, and recently put the current in the refrigerator, I'm waiting
the truth filtered the broth through two layers of cheesecloth, which seems to me a bit unclear to me, but it didn’t get dirty. I'll see how it freezes. next time I can filter through more layers

I took a pork knuckle and 700 g of beef with a bone.

I'll see how it freezes.

It seems to me that it will not harden very well, because there is only fat from the knuckle, and there are few bones in it. Now, if you took pork legs, then that's another matter. Jellied meat would freeze without question.

I decided for the first time in my life to cook jellied meat myself. Read all your comments, Stella's recipe, and her secrets
I went to Auchan in the morning, bought beef tails (which I had never even suspected existed on sale before), beef, and chicken legs. I washed it all thoroughly, threw it into a saucepan, added carrots, 2 onions without a peel, 2 bay leaves and peppercorns ... I put it on stewing for 6 hours ...
Yes, there were pork ears in Ashan ... But so far I'm not such an advanced culinary specialist to endure the sight of the ears ...

[here is the recipe from ShuMakher]

Yes, there were pork ears in Ashan ... But so far I'm not such an advanced culinary specialist to endure the sight of the ears ...

Very much in vain !!! here is the recipe from ShuMakher

[Mila 13]

I washed it all thoroughly, threw it into a saucepan, added carrots, 2 onions without a peel, 2 bay leaves and peppercorns ... I put it on stewing for 6 hours ...

Mila 13, did you put it on stewing in an ordinary saucepan or MV?

[mila 13]

mila 13 Tips of the ear expert: put the fish soup in the jellied meat, you will not go wrong !!!! Lay them with tiles and distribute the meat evenly, layered and tasty!

Put the onion in the peel, the color of the jelly will be dark, beautiful! Squeeze the garlic into the strained slightly cooled broth ...

[Mila 13]

Aunt Besya, interesting ... but I have nothing to smoke on ...

Mila 13, did you put it on stewing in an ordinary saucepan or MV?

in a slow cooker ... I have Lakuchin

mila 13 Tips of the ear expert: put the fish soup in the jellied meat, you will not go wrong !!!! Lay them with tiles and distribute the meat evenly, layered and delicious!

Put the onion in the peel, the color of the jelly will be dark, beautiful! Squeeze the garlic into the strained, slightly cooled broth ...

Yes, I already realized that I am losing a lot in my life, that I haven’t been presented yet. Ukham is presented.
About peeled onions - I will definitely try
I'll remember about garlic, thanks. And Stella also advises pouring vinegar with slegonets ... Znachitsa - and pour vinegar

[mila 13]

Squeeze the garlic into the strained, slightly cooled broth ...

mila 13, if you are cooking jellied meat for the first time, then try to leave half of the jellied meat without garlic, and add half.
For example, for me there is no worse smell than garlic in jellied meat.
I like the smell of crushed pork skin in the jelly.

Man, and the ears are good, especially the damp ones. So cool grump.

Vinegar is MANDATORY !!! The taste greatly improves!

[mila 13]

mila 13, if you are cooking jellied meat for the first time, then try to leave half of the jellied meat without garlic, and add half.
For example, for me there is no worse smell than garlic in jellied meat.
I like the smell of crushed pork skin in the jelly.

Man, and the ears are good, especially the damp ones. So cool grump.

thanks for the hint, I’ll do it .... I don’t know if I like it with garlic ... But I’ll cook it and don’t like it .... Correct advice

Vinegar is MANDATORY !!! The taste greatly improves!

Hurrah! It only remains, girls, to wait 2 hours

interesting .. but I have nothing to smoke on ...

My mother-in-law has an electric stove. She sets fire to dry alcohol (sold in household stores) and smokes whatever she wants on it. Of course this is not a gas burner, but still.

[mila 13]

mila 13, if you are cooking jellied meat for the first time, then try to leave half of the jellied meat without garlic, and add half.

And I always do that, although I love garlic in jellied meat. Since jellied meat is always obtained with a margin, you cannot overpower it in a day, then first of all we eat with garlic, and then the one that is without it. It is believed that jellied meat is stored worse with fresh garlic.

[mila 13]

I cook jellied meat out of lope, but I haven't heard about vinegar ... why not dig, tell me, lovely women, and how to pour it?

mila 13 Zhivchik wrote it right about garlic, it's just that I definitely love ... so I put a lot, on a cartoon pan (these are 2 trays) a whole big head

[mila 13]

My mother-in-law has an electric stove. She sets fire to dry alcohol (sold in household stores) and smokes whatever she wants on it. Of course this is not a gas burner, but still.

Oh! You have a high opinion of my culinary talents ... I'm still a very beginner chef, well, I'm just starting to learn ... I don't know when I will dare to do such complex tricks with setting something on fire

I cook jellied meat out of lope, but I haven't heard about vinegar ... why not dig, tell me, lovely women, and how to pour it?

mila 13 Zhivchik wrote it right about garlic, it's just that I definitely love ... so I put a lot, on a cartoon pan (these are 2 trays) a whole big head

like, if I have learned for sure, before pouring into ready-made forms, into an already cooled broth

I cook jellied meat out of lope, but I haven't heard about vinegar ... why not dig, tell me, lovely women, and how to pour it?

I, too, only now add vinegar to the jellied meat several times (on Stella's advice). Here!

Pour vinegar into strained broth before pouring into molds.
Signature: Nice woman.

[MAN]

I cook jellied meat out of lope, but I haven't heard about vinegar ... why not dig, tell me, lovely women, and how to pour it?

MAN, here is a quote from Stella:

Bring the broth cooled to room temperature to taste - try again for salt, pepper with ground pepper, add 2 cloves of garlic passed through a garlic press, pour in a dessert spoon of vinegar (9%), mix thoroughly.
Fill the meat with broth.

Thank you Velmi, so to speak, more

Dear cold cakes! Take to your meaty ranks
The test was passed - the first jellied meat came out delicious. Son said, "Like Aunt Tanya's" And Aunt Tanya is for you OGO-OGO !!! What height She is the only specialist in this dish in our family. And here is the photo


It turned out that I had 3 containers from the tapper - 2 large and one big. This little one. Meat next time less put, too much IMHO. I put the garlic in only one, and the vinegar only in two bowls. We will try what we like best. I really like that this dish is jellied meat - according to my diet and for dinner you can
In general, thank you, my dears, for the science - I will continue to do so

Girls, what are you all cool hostesses !!! How many subtleties I learned about Jelly! Thank you!!! perhaps I will bring in my own 5 kopecks - having separated the meat from the bones, still warm, I pass it through a meat grinder into trays, add (optionally) chopped (finely) garlic and a little vinegar or add nothing. I fill it with strained broth warmed to a boil (but not boiling). With a fork in each tray, I mix the meat with the broth and woo a la! ... to solidify.

[mila 13]

mila 13 very happy for you !!!!

K-rina but I just take it apart with a fork, they don't recognize someone else, just that the meat would be fibers and the skin from the legs, cartilages ...mmmmm

I read, I read ... I’ll definitely go and buy beef tails and pork ears and I’ll master a new jellied meat, otherwise they love me to have more meat. Let's see what they say to this option ...

My mother-in-law has an electric stove. She sets fire to dry alcohol (sold in household stores) and smokes whatever she wants on it. Of course this is not a gas burner, but still.

Is it possible in more detail how to smoke it on a gas stove? Or tell me where to go to read ...

[RybkA,]

Is it possible in more detail how to smoke it on a gas stove? Or tell me where to go to read ...

RybkA, Well, this is not to smoke in the literal sense, it is more likely to smear.

I always do this unpleasant procedure with pork legs and ears.

I turn on the hood to the maximum. I remove the top cap from the gas burner, remove the grates, cover it with foil around it, prick the legs and ears onto a large culinary fork (from the kitchen set) and grease it.

Ears and legs must be completely defrosted beforehand. Discard until the top is baked, it becomes dark.

Then I soak it in cold water (after cutting it), but you don't need to clean it.

After everything is well soaked in cold water (the water can be changed a couple of times) in a cold place (8-10 hours), each piece must be scraped with a knife. The entire top layer is easily removed and the legs are white and clean.
You can cook jellied meat.

And our ears and legs are sold so clean, lovely ... I only scrape the skin from the ears from the ear canal ...

[RybkA,]

separating the meat from the bones, while still warm, I pass it through a meat grinder into the trays

I grind the meat in a meat grinder only for pancakes or pie.

RybkA, Well, this is not to smoke in the literal sense, it is more likely to smear.

Yeah. I meant to lick it.

And our ears and legs are sold so clean, lovely ... I only scrape the skin from the ears from the ear canal ...

Uh, not. Clean, then one thing, but in a store you will never buy such odorous (odorous) legs and ears. Toli business in the market. Moreover, the legs stained on straw.

I always grease chicken or legs at home.
Shop chicken smells of dampness, and if you grease it on gas, it smells like chicken.

[Zhivchik, Luysia]

Zhivchik, Luysia , well, I always cheat. True, there are no shops, I do not know why ... what is there to grease?

In general, I will not have jellied meat from tails, it will be from a rooster. Yesterday the milkmaid helped
I want to ask ... she always gives me everything - and the insides and legs and head. With my insides and legs, I have already resigned myself and cook them together. What to do with the head? One grandmother on the market once said that in no case should I throw it away ... but how to handle it?

[K-rina]

Thank you!!! perhaps I will bring in my own 5 kopecks - having separated the meat from the bones, still warm, I pass it through a meat grinder into trays, add (optionally) chopped (finely) garlic and a little vinegar or add nothing.

K-rina, try not to pass the meat through a meat grinder, but after separating and choosing the bones, cut them into small pieces (the shape is not important, how it turns out).

Maybe you will like this option more (I hope). This is what I always do.

RybkA, here are the store legs and need to be greased, there small hairs are removed and after soaking and soaking the top layer is removed so well.
Everyone has their own ants, but I never cook jellied meat without such processing.

[RybkA]

RybkA I buy heads specially for soup. Well, with the feathers remaining as usual, singe it, you also need to remove the bony part of the beak and that's it (the trachea, esophagus and goiter are removed naturally)

[RybkA]

RybkA I buy heads specially for soup.

And sometimes I just buy a dog's head, cook it for a long time until they become soft.
And I didn't know what soup could be. And sho turns out delicious?

I only disassemble the meat into the jelly with my hands + with a knife into small pieces so that there are no very long fibers. Garlic through a garlic press into each bowl, mix with meat and then just pour in broth.Through a meat grinder - only minced meat for dumplings. Here is IMHO - after a meat grinder my meat tastes bad

Here is IMHO - after a meat grinder my meat tastes bad

I agree 100%.

I only disassemble the meat into the jelly with my hands + with a knife into small pieces so that there are no very long fibers. Garlic through a garlic press into each bowl, mix with meat and then just pour in broth. Through a meat grinder - only minced meat for dumplings. Here is IMHO - after a meat grinder my meat tastes bad

Analogous! This is the only way to make out the jelly!
On top, a couple more slices of carrots and pour the broth.

And sometimes I just buy a dog's head, cook it for a long time until they become soft.
And I didn't know what soup could be. And sho turns out delicious?

AAAAAA ..... do you eat dogs? Or is it a secret designation of some part of the pig ...?

[Mila]

AAAAAA ..... do you eat dogs? Or is it a secret designation of some part of the pig ...?

Gee-gee, I made laugh.

Mila, most likely this is a heel.

And sometimes I just buy a dog's head, cook it for a long time until they become soft.

In the word "dog" it was necessary to write "dog".

[mila 13,]

mila 13, chicken heads for the dog! The dog runs at home, the spaniel is so eared, we don't keep it for food, but as a "my pet" (pet)!