Aspic (Cuckoo 1054)

[Multi-cook mode, time 90 minutes, temperature 100 *.]

Aspic (Cuckoo 1054)

Category: Meat dishes

Ingredients
Used a pork hoof, a pork shank, a piece-breast of a domestic long-playing rooster
From spices - carrots, onions, celery root, salt
Water	to coat the meat in a saucepan 2 fingers above the meat
Garlic	1-2 cloves

Cooking method

• 
• We put meat, vegetables, spices, water in a multicooker pan.
• We expose Multi-cook mode, time 90 minutes, temperature 100 *.
• The broth cooked very well, even though the pan was very full of liquid.
• It has been noticed that in Kuku the liquid evaporates much more slowly than with the conventional cooking method, and the liquid remains very sticky, which is very important for jellied meat.
• For an hour and a half, the meat boiled to the point of separation from the bones.
• It turned out very quickly to cook jellied meat, quickly boil the meat, quickly cut and quickly pour into a mold.
• Finely chop the garlic and put it directly into the mold for the meat, then pour the broth.
• The jellied meat is covered with a sufficient layer of fat on top, which is good for preserving and storing the jellied meat, but when serving the fat, I, for example, remove the fat layer.
• Bon appetit everyone

[Admin]

A good jelly, especially a pork, I love it! Admin, but there is a difference in taste from kuku - 1.5 hours of cooking and from Panas - 6 hours of cooking? There is an opinion that the jellied meat should be cooked over low heat for at least 5-6 hours. Or no difference?

[Admin]

Admin! The jellied meat came out great!

I cook jellied meat only from beef shank. For 1 kg of meat - 1.3 liters of water. Add some water for boiling point. It turns out a little meat and a lot of jelly, which I like.

[Admin]

Thank you, Admin... I cook beef in Multipovar at 120 degrees, 1.5 hours, pour water no more than 8 mark, cool down for 1-2 hours right in the cuckoo, then cut it, that's what happens

[Tanyulya]

Tanyulya, jellied meat is just fabulous, as drawn.

is there a difference in taste from kuku - 1.5 hours of cooking and from Panas - 6 hours of cooking? There is an opinion that the jellied meat should be cooked over low heat for at least 5-6 hours. Or no difference?

This time I put the spices in a simpler way than usual, so the taste itself changed, it was not so rich.
But she noted that the taste is light, not as “satisfying” as it usually happens. In principle, I liked it, it does not put pressure on the stomach. But this is not an indicator, just different spices, and how much fat it turned out!

For myself, I noted that in order to cook in Kuku under pressure, you need to divide the cooking time on the comfort by about 5 - and we will get the cooking time in Kuku on a multi-cook. So it turns out 6 hours: 5 = 1.2 hours.
So that the cooking time is respected - 6 hours in a multicooker or slow cooker = 1.5 hours in a cookie.

For 1 kg of meat - 1.3 liters of water. Add some water for boiling point. It turns out a little meat and a lot of jelly, which I like.

I also went from this calculation. 2 fingers above the meat level. To boil over!
But it didn't boil off! During this time, water did not boil out in the kuku, there is not enough time for this.
So I got a lot of liquid jelly too. What I really liked!

I cook beef in Multipovar at 120 degrees, 1.5 hours, pour water no more than 8 mark, cool down for 1-2 hours right in the cuckoo, then cut it, that's what happens

Beef broth always has a higher transparency! I have pork and a piece of cockerel breast!
I butchered the meat immediately after cooking. And I was amazed at the great stickiness of the broth!

Okay - the first pancake-jellied meat is not lumpy!
Now I will cook only for kuku! Quickly, there is no need to follow the boil-off, and there is no dirt!

[Admin]

AdminYour, jellied meat is not lumpy, but looks a chic piece. And you're right, my husband now eats jellied meat only from the Cuckoo. Now I cook and distribute to my parents and my husband's parents

[Romchka]

Romchka! Your jelly turned out to be very appetizing. He did not come out lumpy at all. You have 3 types of meat. I also cook at 100 degrees. It’s really boiled over with me.

[Girls]

Girls, thanks Calmed down

Admin wonderful jellied meat I just can't decide on such a cooking, the foam is very annoying: oBecause when I cook jellied meat in a saucepan, I first bring it to a boil, drain everything and rinse the contents well, pour it again and already cook it to the end, usually put it overnight on a very weak gas, so that only in some places the gurgles sometimes float, and in the morning I cut them. And in the cartoon and your pan, as I understand it, everything boils quite violently, but what about the foam ??? I really want to simplify my life

[Nut]

Nut, of course it boils there ... you can't see it under the lid, but what's interesting ... there is almost no foam. I just pour broth through a strainer and that's it. Minimum manipulations and excellent results.
It is true for me, for the first time a lot of excess liquid poured out ... now I pour less water, I put the cuckoo over the sink, I remove the drip tray and the excess liquid flows freely into the sink by gravity

[Nut]

And in the cartoon and your pan, as I understand it, everything boils quite violently, but what about the foam

Nut, and what confuses you, open the multi lid and remove the foam.

[Nut]

Nut, and what confuses you, open the multi lid and remove the foam.

You can't just open our saucepan, it works under pressure in this mode like a pressure cooker and is locked. It is necessary to interrupt the process, which is not desirable.
Better then strain the broth, if necessary, or use other modes

Well, she writes about the cartoon, but her multi, opens. Or so she called your CUCKOO cartoon. Got it.

I was not talking about the Unitov pressure cooker and the Cuckoo, and here and there it prepares under pressure, you can't open it: (that's why I asked how to get rid of the foam

Girls!!! Believe it or not, my purchase of the Cuckoo was confirmed by the FOLDER !!!! True from Panassa, but if it were not for him .... we would not have known about this miracle ..... or found out later .... so GLORY TO THE COLD !!!!!!

Girls, how much pure time cooking takes, if it's 1.5 hours for 120 (or 100), I caught it: you had the same time, the temperatures are different.
The meat is soaked, and tomorrow we will work all day. We need to figure out what time to cook

Today I cooked ... and did not notice ... a crow ... 2 and a half hours or even more ... about 3 hours ..... but this is for a moment

Thanks for the kind words!




For jellied meat:
pork legs-2pcs
beef meat - 2 small pieces
water-up to level 8
onion - 1pc
black peppercorns. -5-6pcs
carrots-1pc (cut into circles)
cooked at t-90 2h 15min
after this time added salt-1st. l
and bay leaf-1pc
and still cooked at t-100 45min
in time it turned out 3 hours, but the girls write that you can cook in 1 hour 30 minutes at t = 120 degrees. Need to try!

[lenucha]

lenucha Very appetizing I love jellied meat

but I cooked it for a long time .... because I did not set the temperature correctly, I needed 100 degrees and a time of 90 minutes, and I set 90 degrees -1h30min (due to inattention), during this time the jellied meat was not cooked, I added another 45 minutes and again, the dish was not cooked, then I added a temperature of 100 degrees and again for 45 minutes ... after that I put the meat in trays, but it seems to me that it could still be cooked because the jelly turned out to be very tender, and we love it to be "cooler" ....

[lenucha]

lenucha I cook on a multi-cooker at 120 * 1 hour 20 minutes.

[lenucha !!!]

lenucha !!! Excellent jelly !!! And I always have trouble with jellied meat - I seem to try to pour the liquid decently. but still I have a lot of meat, but little jelly ... But I love jelly so much, mmm !!! Although my husband likes it on the contrary, he says, "Why sip broth, there is so much meat!"

yes, not enough water is included .... :) I have not full trays (for jellied meat) turned out

I cooked jellied meat from pork shank and legs. Stands on the balcony. Now I looked - I was already frozen. How convenient it is to cook in a cuckoo. No body movements or long waiting. I even like that it turned out a little jellied meat. And then you cook a lot, it gets boring to eat. Thanks to Admin for the recipe. Well, not for the recipe itself, of course, but for the description of the process. It helps me a newbie a lot.

A spoon is way to dinner, a holiday! It's great that there is where to look, to ask - super! Learning from each other!

And today I cooked jellied meat from 2 small pork hooves, a turkey wing, and a small piece of beef shank - it turned out to be a small tray, which also suits me!

Have a good festive table!

Please tell me how it is better to get it out of the bowl (I never made jellied meat, everything froze, and I don't know what to do next).

Please tell me how it is better to get it out of the bowl (I never made jellied meat, everything froze, and I don't know what to do next).

It depends on which bowl is in size and for what purpose you prepared it.

If you eat at home at any time of the day, then I just cut off a piece of jellied meat in a large bowl and put it on everyone's plate, the rest in the refrigerator.

If you need to put on the guest table, then:
- in a small portioned cup, it is enough to pry the jellied meat with a sharp long knife and the jellied meat will fly out of the cup.
- if the form is large, it is enough to warm up the dishes with jellied meat from the outside for a very short time (on a steam, in a water bath, over steam from a kettle, and so on) and immediately overturn on a plate. Then you can cut into portions and serve.

Something like that

Thank you for efficiency!

I take root celery for the first time on jellied meat and tongue. I have a large root with a diameter of 8 cm, how much to put on the jelly. whole or half?

I take root celery for the first time on jellied meat and tongue. I have a large root with a diameter of 8 cm, how much to put on the jelly. whole or half?

The whole, perhaps, will be a lot. I would put in a third or even a fourth. There will be some liquid in the cuckoo

I take root celery for the first time on jellied meat and tongue. I have a large root with a diameter of 8 cm, how much to put on the jelly. whole or half?

How many? One thin plate 0.5 cm thick is enough.Even thinner

Thank you so much. Happy New Year. I wish you all the best in the new year.

Thank you so much. Happy New Year. I wish you all the best in the new year.

Olesya, thanks! Happy New Year!