Vei
Florichka, Irina, thanks for the report! Turkey is significantly healthier than the rest of the meat. Although I don't use paws (chicken), it still seems to me that this is not a very useful part of the bird (IMHO).
And so I love any jellied meat, especially with cold cuts of different representatives of winged and artiodactyls)))
Florichka
On the contrary, I read that they are very useful for joints.
Vei
for joints, in principle, any holland is useful, it is even better to boil pork skin for gelatin. But it is the paws of the bird that are not very hygienic parts, and all the nastiness that the bird is fed with accumulates in them, plus they stomp with these paws on the waste of their life. In general, I have recently given up on them. Now I buy pork ears, beef tail and turkey wings for broth.
Dimoshka
Vei, Elizabeth, tell me plz. And if just a pork knuckle with skin, no hooves, will it work? There is also a beef shank. I forgot to buy something on the market at the weekend, now there will be no opportunity. I will also add a little beef and a turkey wing. I never cooked jellied meat myself, all the time my mother. And she always took pork legs. Here I want to try to cook myself.
Admin
Quote: Dimoshka

Vei, Elizabeth, tell me plz. And if just a pork knuckle with skin, no hooves, will it work? There is also a beef shank. I forgot to buy something on the market at the weekend, now there will be no opportunity. I will also add a little beef and a turkey wing. I never cooked jellied meat myself, all the time my mother. And she always took pork legs. Here I want to try to cook myself.

Feel free to put all the meat in one pan: pork shank, a little beef, turkey wing. Pour water 2-3 cm above the meat level, no more! And of course, carrots, onions - can be cut into large pieces, a little peppercorns.
If you wish, you can add a beef shank to this, it all depends on the amount of finished jellied meat.
Dimoshka
Admin, Tatiana, thank you! And then I stood in the store, watched it would go, it would not go. I will buy it tomorrow.
Vei
Evgeniya, Tatiana said everything correctly.
Tanya, thanks!
Dimoshka
Vei, thanks! 💐
Dimoshka
Vei, Elizabeth, Admin, Tatyana. Thanks for the tips. Yesterday I cooked it from beef shank and turkey elbows. The pork knuckle was taken apart. I didn't have time. I was very worried whether she would freeze. Everything is OK. The broth was fat-free. Just right for my husband. Here I spread it. This is after a night on the loggia. Now I put it in the refrigerator. This is my feather jelly.
Jellied meat in a multicooker-pressure cooker Steba DD1 ECO
Admin

Zhenya, beautiful jelly And if we assume that this is the first jelly, then just do it gorgeous
Now you won't be afraid to cook it

Congratulations!
solmazalla
So I just put the jellied meat to cook in a barrel. I have a prefabricated zoo: elk, wild boar, domestic goat, leg of a domestic pig, turkey drumstick. I've never cooked that, so let's try. Since elk and wild boar are still forest animals and more sinewy, I added 30 minutes to the maximum time. Waiting ...
Admin

Indeed, it is a forest-home zoo. Just keep in mind that forest animals can have a specific smell. It is necessary to extinguish it with fragrant vegetables
MaBa
Vei, Elizabeth, again I knock with gratitude for the jellied meat in the shtebik. The taste is very rich. When I cooked it for Christmas, I additionally poured it into small vessels - now instead of cakes, I give the jelly home to my relatives.
Vei
MaBa, Natashahow good it is that the recipe is in use! I also really like the broths in Stebe. An excellent option for serving jellied meat in individual silicone molds!
melanya
Veiand I brought my huge THANKS for the recipe.At first I was skeptical about the very possibility of cooking jellied meat in a 5 liter bowl - the size is not ours ... BUT! cooked in the country from a pork hoof with a shank + part of a beef tail + beef pulp about kg. Water a little less than 2 liters, almost with a slide. The rest is all according to the recipe. I turned it on, forgot about it, turned it off, filtered it, salted it, boiled it, took the meat apart, poured it out, put it away. In terms of volume, we got 5 incomplete one-liter containers. The aroma of the broth is indescribable, the hassle is 5 times less than with ordinary cooking, no dancing with tambourines: boils / does not boil / boils strongly, remove the foam, and in time, of course, much faster. Conclusion: although initially it seemed that the size was not ours, but I am ready to cook it every week! The taste is amazing, the broth is transparent, the time required is minimal!
Jellied meat in a multicooker-pressure cooker Steba DD1 ECO
Vei
melanya, Irina, totally agree with you! In Shteba, in general, the most delicious broths are obtained, I had the opportunity to compare with other SV and MV.
Well, and most importantly, they have a 6L version, which I bought specially for jellied meat. Highly recommend!))
melanya
Vei, Liza, I have both options: I took the first 5L to the dacha, and bought 6L for the house. But I was convinced that you can pour to the eyeballs in 5 liters and also get a decent output. One meal is definitely enough!
Vei
And I gave my five-liter bottle to a friend, and now I feel that it’s exactly what I’m missing, at least buy the second one))) I’ll probably do it, but still I’ll take a 6 liter bottle again, I have gigantomania
melanya
Vei, Lisa, this is not gigantomania, this is practicality! In addition, the difference in size is only in height - very convenient!
Natusichka
I cook jellied meat for the first time in Shteba, I have 6 liters. Beef, pork and 2 pork hooves.
Something my husband and I jumped in and we put at 13 o'clock on the languor mode, at 95 degrees.
At 17 o'clock, it became clear in my head that I needed to look here and I realized that I had done something stupid. Now I switched to soup, I'm waiting ... Then I'll report back.


Posted Saturday 12 Nov 2016 11:13 AM

I report: the jellied meat turned out to be just super !!!!! And this in such a short time !!!!
Thank you very much for such an experience !!!!!
Florichka
I want to try to cook jellied meat according to this recipe. I used to cook with a recipe book for 40 minutes and everything worked out. But the question arose why people still increase the time, if the jellied meat is ready and frozen in 40 minutes.
Natusichka
I cook jellied meat again! I'm just very worried. We have lost the silicone sleeve gasket. Polina has already sent it to me, but she has not come yet. And I urgently needed to cook today.
I took the advice and put on the rubber part of the pipette instead of the sleeve. The pressure has accumulated, it has been cooking for 35 minutes. Let's see what will happen next.
optimist
Vei, Elizabeth, and how many pork shanks in kilograms can fit in Shtebu? I plan to cook only from them, so I'm thinking how much to buy. Water also needs two liters to fit. I will cook jellied meat for the first time in my life) Shteba for 6 liters.
Seven-year plan
Lenusya, I'm not Liza ... but maybe my answer will be useful to someone ...
I have a 5-liter ...
It fits one pork leg, a small knuckle and not a large piece of pork pulp ...
It's in the butt ...
And how much water will fit, almost to the edges (1.5 centimeters I retreat from the edge)
I never hung it in kilograms - everything by eye ...
Vei
optimist, it's also hard for me to say, I don't know by weight at all, and shanks are shanks or what?
Lisichkalal
I have a question :) there are only 2 pork legs with a total weight of 400 grams. Is this enough for the jellied meat to freeze? Or is it better to add more gelatin? I want to put beef meat on the legs and that's it.
Tatyana100
Quote: Lisichkalal
I have a question for only 2 pork legs with a total weight of 400 grams. Is this enough for the jellied meat to freeze? Or is it better to add more gelatin? I want to put beef meat on the legs and that's it.
Lisichkalal, I usually take 1.5-2 kg chicken on two legs. It turns out fine.
Graziella
Can you put half a duck or a goose with a pork knuckle? Or do they not match?
Dasha 001
I brought the xhl staff 2 hours back home from ozone. And immediately into battle. I laid everything according to the instructions (though I have 2 legs and a knuckle only) set the time.I'm sitting waiting))) decided just to start acquaintance with the jellied meat since my husband when expected that we need a pressure cooker to death as we need a pressure cooker jellied meat played a decisive role: crazy: here we sit now, we justify with a stem the expectations of the head of the family
Anna1957
Jellied meat in a multicooker-pressure cooker Steba DD1 ECO
I have a dietary version of 4 turkey paws and 2 necks. I even have too much meat.
The broth turned out to be about 1.7 liters, ready-made meat with veins - 700 g.
Cooked for 1 hour on the Soup program.

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